This will add maltiness without more alcohol or calories. Irish Moss Yeast from under lid Bring water to boil in brewpot, then add honey to pot and boil honey for 20 minutes. Ferment as usual with yeast from under lid. Replace 1 pound of honey with 1 pound light malt extract syrup. Frozen fruit need not be crushed as the cell wails in the fruit have broken down in freezing.
Fruit is added to the brewpot after boiling and is itself never boiled.
This is easily accomplished by adding the fruit to the boiling pot after boiling and maintaining a temperature of at least 1700F for 20 minutes. Fruit flavorings and syrups may be used but be sure they contain no preservatives such as sorbate or sulfites. The amount of fruit to use varies by taste. Experiment with amounts until you find what suits yours. Fruit may be strained out before adding to the fermenter or may remain in the wort for the primary fermentation.