Prickly Pear Ale

(5 gallon/19 L, extract only)
OG = 1.045 FG = 1.010 SRM = 3 IBU = 19 ABV = 4.5%

Ingredients

6 lbs. (2.7 kg) pale liquid malt extract
3 lbs. (1.4 kg) prickly pear purée
4 AAU Hallertau hops (60 min.) (1.0 oz./28 g of 4% alpha acid)
4 AAU Hallertau hops (15 min.) (1.0 oz./28 g of 4% alpha acid)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California V) or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
0.75 cup corn sugar (if priming)

Step by Step

Heat three gallons (11 L) of water to a boil. Shut off heat and stir in malt extract. Resume heating. Add first hops after boiling resumes and boil for 60 mimutes total. Add second hops with 15 minutes left in boil. Cool wort, top up to five gallons (19 L) and aerate. Pitch yeast and ferment at 68 °F (20 °C) for one week. Rack to secondary, add purée and ferment for another week. Bottle with 3/4 cup of corn sugar. — St. Patrick’s of Texas: Austin, Texas