I know this says “fruitcake” and you probably want to run in the opposite direction, but I promise it isn’t anything at all like those scary, non-decomposing bricks of weird candies that dear Aunt Sally sends as a “gift” every year. This Fruitcake Brown Ale uses better ingredients, and… well, it’s beer.
Fruitcake is something that Duff tackled a couple of years ago and loves to bake during the winter. Duff’s fruitcake incorporates real, dried fruits and nuts, and it’s all drowned in spiced rum and Kentucky bourbon. But when we plan to attend house parties during the holiday season, do you think we’re getting requests to bring along some fruitcake? Of course not — the people want homebrew! So this year, we decided that we would craft a recipe for beer using similar ingredients to yield a fruitcake-y flavor profile, and that’s just what we did!
So here you have it, another Dani + Duff homebrew exclusive — Fruitcake Brown Ale!
- 3 pounds dark dry malt extract
- 3 pounds amber dry malt extract
- 1 pound crystal malt 60L, crushed
- 1 oz. Saaz hops, 3.6% alpha
- WhiteLabs San Diego Super Yeast WLP090
- 1 pound honey
- 1/2 oz. sweet orange peel
- 1 teaspoon ground cinnamon
- 1 cup dried dates, chopped
- 1 teaspoon ground nutmeg
- Steep crystal malt at 160 in 2-2.5 gallons of boiling water for 30 minutes.
- Rinse the bag with 1 gallon of hot water and allow to drip into the kettle.
- Add dry malt extract and hops and bring to a boil.
- After 30 minutes, add honey.
- O.G. 1.060, 15 Plato
- F.G. 1.011, 3 Plato
- ABV 6.4%