Ingredients
| Amount |
Name |
Type |
# |
| 10 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
| 1 lbs 8.00 oz |
Vienna Malt (3.5 SRM) |
Grain |
2 |
| 1 lbs |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
3 |
| 1.00 oz |
Perle [8.0%] - Boil 60 min |
Hops |
4 |
| 0.28 tsp |
Irish Moss (Boil 10 min) |
Misc |
5 |
| 0.75 oz |
Goldings, East Kent [5.0%] - Boil 10 min |
Hops |
6 |
| 1.10 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
7 |
| 1.10 pint |
fresh prickly pear juice (Boil 5 min) |
Misc |
8 |
| 0.50 oz |
Saaz [4.0%] - Boil 0 min |
Hops |
9 |
| 0.25 oz |
Goldings, East Kent [5.0%] - Boil 0 min |
Hops |
10 |
| 1.0 pkgs |
Farmhouse ale (Wyeast #3726) |
Yeast |
11 |
| 1.10 pint |
fresh prickly pear juice (Secondary 21 days) |
Misc |
12 |
BeerSmith™ Recipes and Web Editor
(1 ratings)
by JoeEOMFDGreat summer time recipe. I'm located in Arizona and I can ferment this in my closet at 76 degrees without any type of refrigeration. I also have a plethora of prickly pears to collect from my local area. When I picked my prickly pears it was a bit later in the season so I decided to juice them and add both in boil and secondary. Taste is spicy, refreshing, and of course prickley pear. CHEERS!