Thanks, Curt - Fruit Beer - 2009 National Homebrew Competition Winner

Ingredients

For 5 Gallons (19 L)

    2.0 lb (0.90 kg) Maris Otter pale malt
    2.0 lb (0.90 kg) Paul’s Mild malt
    2.0 lb (0.90 kg) Golden Promise pale malt
    3.0 lb (1.36 kg) Durst Dark Munich malt
    1.5 lb (0.68 kg) British 26 L crystal malt
    1.5 lb (0.68 kg) Wheat malt
    1.0 lb (0.45 kg) British 90 L crystal malt
    1.0 lb (0.45 kg) British Brown malt
    1.0 lb (0.45 kg) Special B
    0.75 lb (340 g) British chocolate malt
    0.25 lb (113 g) British black malt
    1.3 oz (37 g) Northern Brewer, 8.5% a.a. (60 min)
    0.5 oz (14 g) Hallertauer (10 min)
    0.5 oz (14 g) Hallertauer (2 min)
    1.0 oz (28 g) black treacle (1 min)
    White Labs WLP 810 San Francisco lager yeast
 

Specifications

    Original Gravity: 1.08
    Final Gravity: 1.024
    ABV: 7.35%
 

Directions

    Step mash: 105° F (41° C) for 10 min, 135° F (57° C) for 5 min, 158° F (70° C) for 90 minutes. Mash out at 170° F (77° C).
    Primary fermentation at 65° F (18° C) until finished.
    Secondary fermentation for Six months at 35° F (2° C).
    Forced CO2 to carbonate.