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Beer recipe - Fruit Beer
ABV 5.5% Color 32 EBC Bitterness 22 IBU
A harmonious marriage of fruit and beer. The fruits add extra complexity to the beer but are not so prominent as to unbalance the resulting presentation.
Glass: Tulip Glass
Temperature: 4-6°C
You can add only one type of concentrated juice or, to make it even more complex, you can mix them all before adding to the fermentor.

Château Pilsen 2RS 70% / 13.6 kg
Château Melano 25% / 4.9 kg
Château Cara Gold® 5% / 1.0 kg

El Dorado (15.0% aa) 85 g

SafAle T-58 65 g
Fruit Concentrate Juice*
Strawberry, Raspberry, Cherry, Blueberry 5 l
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
pH5.3Mix Ratio3.0 L/kg
Mash-in at 62°C
Rest for 60min at 62°C
Rise to 72°C at 1°C/min
Rest for 15min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out
Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 60min.
Hop addition 1: After 10min add 50g of El Dorado (18.7IBU).
Hop Addition 2: After 50min add 35g of El Dorado (3.3 IBU).
Whirlpool to remove the trub
Total evap6.0%Batch size100LOG12.5oPEfficiency85%
Step 3: Fermentation and Maturation
Cool down the wort to 15°C and pitch the yeast.
Ferment at 15°C for 2 days then rise to 20°C. When it reaches 20°C add the fruit juice. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
Step 4: Cold Aging and Packaging Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.5 volumes of CO2. The beer is ready to package and drink. Enjoy! *For refermentation in the bottle, add brewing sugar and SafAle F-2.

This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.

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