This is one I have brewed twice.  First time I kegged it back when I had a kegerator.  This most recent time I bottled it.  Both times it turned out pretty good.  The fruit gives it a hint of a cidery flavor with a little spice note.  Very clean beer.  Can definitely drink a few of these on a hot day. (but usually brew this for the fall)

Description:  The warm, brown-sugary flavors of a homebaked cobbler inspired this recipe.  The combination of apples and pears really shines through in this crisp lager.

8lbs Pilsner Malt
1lb  Munich Malt
1lb Torrified Wheat
1oz Tettnanger Hops (bittering)
2 cups Light Brown Sugar
2lbs Mutsu apples (peeled, cored, and quartered)
2lbs Granny Smith apples (peeled, cored, and quartered)
3lbs pears (peeled, cored, and quartered)
4 Cinnamon sticks or 2 Large sticks
1 package American Lager yeast
3/4 cup Corn Sugar (priming)

Mash crushed grains for 60-90 minutes.  Collect 6 gallons of wort.  Add Tettnanger hops, cinnamon sticks, brown sugar at start of boil.  Boil for one hour.  Cool to approx 70 F and pitch yeast.  Primary ferment between 50-55 F for 5-7 days.  Transfer to secondary fermenter and lager for 2-3 weeks.

Steep apples and pears for approx 20 minutes in hot water.  (do not exceed 150 F or pectin will be released from fruit which will cloud your beer)  Remove the fruit from the heat and add to fermenter.  Lager for an additional 7-10 days.  Rack to third fermenter.  Let sit for 2-3 days or until clear.  Bottle using the corn sugar and age for a week to 10 days.

To increase alcohol content I have added light malt extract in the boil.  Usually add 1-2 lbs.
Original recipe from The Homebrewer's Recipe Guide.  It can be picked up at most home brew shops or carries it.  I have made a few minor changes to make it my own but the idea was from the book.

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