Hey Guys and Gals! Gooseberries bring a sharp, wine-like tartness to a light wheat ale. Makes 5 gallons.
Ingredients
3 lb Pilsner liquid malt extract
3 lb wheat liquid malt extract
1 oz Saaz hops (60 min)
0.5 oz Saaz hops (10 min)
1 pack Safale US-05 yeast
3 lb gooseberries, topped, tailed and frozen
Priming: 1 1/4 cups dry malt extract or 3/4 cup priming sugar
Directions
1. Bring 3 gallons of water to a boil, take off the heat and stir in the extracts. Return to a boil.
2. Boil 60 minutes with the two Saaz additions.
3. Cool, transfer to the primary, top off to 5 gallons, aerate and take a gravity reading.
4. Pitch the yeast at about 68 degrees. Ferment 1 week.
5. Thaw the gooseberries, crush them, heat to 160 degrees for 10 minutes and cool. Put them in the secondary and rack the beer onto them.
6. Let it sit 1 to 2 weeks, then siphon off the fruit.
7. Prime, bottle and cap.
8. Store at 75 degrees for at least the first week to carbonate.