This is a beer about nothing and that’s not necessarily a bad thing.
One of the great things about small batch brewing is that you can make use of fruit that is slightly past the edible stage and even slightly rotten. I snagged 3 of these sad pears from the kitchen at my work on a Friday evening. (They’ll never notice.)
I’ve always wanted to see if I can make a very, very pale beer and decided to use the pears in the mix. The ingredients are all very light except for the black sage. It was foraged from our local mountains. I also added some white sage for extra foraged craziness.
Funny thing is… this beer tastes like nothing. There is definitely a nice mouth feel and the carbonation and head retention is perfect but there’s almost no distinctive flavor. I know that adding fruit to brews early on pretty much cancels out any fruity flavor so I infused some vodka with pears and waited to add it to the bottles. This beer is a casualty of after work weeknight bottling because yup, the infused pears are still in my fridge. I guess I forgot to add them to the bottling bucket. No worries, there’s a cocktail in that pear vodka someplace.
The interesting thing I did discover from this half gallon batch is that this recipe could serve as a great base for adding fruit perhaps at day 7 in the fermenter. I am definitely going to try this.
1.2 gallon water
1/2 lb. Light dry malt extract
3 grams crushed coriander seeds
3 chopped pears
58 grams crushed white wheat grains
2 halves palm suggar rounds
1.11 grams dried lemon peel
1 gram Grains of Paradise
5 grams Czech Saaz hops
1/4 teaspoon yeast nutrient
1 gram gypsum
Boil water with grains in BIAB or cheesecloth
40 minute boil.
40 min. Remove grain bag and add DME and 4 grams hops
30 min. Add lemon and coriander seeds
20 min. Add palm sugar
10 min. Add yeast nutrient, 1 gram hops and pears
Flameout add grains of paradise.
Cool and ferment using Safale 04
Bottle after 10 days with corn sugar
wait 10-14 days and enjoy!
Despite the blandness, this is still a pretty good brew. I have faith that it will only get better with future brews.