Tropical Paw Paw Beer

Wash the Paw Paw fruit thoroughly to remove any debris or pesticide residues. Slice them in half and scoop out the seeds. Then peel the skin and chop the fruit into chunks.

Crush the Crystal Malt and Wheat Malt using a grain mill or a rolling pin, ensuring it is coarse and not too fine.

In a large brewing kettle, bring 2.5 gallons of water to a boil. Once boiling, remove the kettle from heat and stir in the Light Malt Extract Syrup until fully dissolved. Return the kettle to heat and bring it back to a rolling boil.

Add the crushed malts to a grain bag and immerse it in the boiling water. Let it steep for 30 minutes, ensuring the water maintains a steady, rolling boil. Remove the grain bag and discard the spent grains. Add the Willamette Hops and Irish Moss to the boiling water and continue boiling for another 10 minutes.

Turn off the heat, add the Paw Paw fruit chunks, and let the mixture cool to room temperature. Once cooled, transfer the mixture to a sanitized fermenting vessel. 

Sprinkle the Ale Yeast over the mixture, seal the vessel, and let it ferment in a cool, dark place for 1 to 2 weeks until fermentation is complete. 

Once fermentation is complete, dissolve the Corn Sugar in a small amount of boiling water and add it to the beer for carbonation. Bottle and cap the beer, then let it age for at least 2 weeks before enjoying.