- Malts (for an OG of 1.044 and an SRM of 5)
- 3 pounds Pilsner malt
- 1 pound flaked maize
- 3 pounds Pilsner liquid malt extract
- Hops (for 20 IBU)
- 1 ounce 5 percent alpha acid ‘Willamette’ hops, or hops of your choice
- YEAST (for an FG of 1.009 and 4.5 percent ABV, around 5 percent with the fruits added)
- Wyeast 1056 (American Ale) or WLP001 (California Ale) yeast
- 2 quarts yeast starter
- 1 quart grape juice (at SG of about 1.046)
- 1 pound raspberry purée
- 5 ounces corn sugar
- Crush the Pilsner malt, and place it and the flaked maize in a nylon steeping bag. Steep the grain and the maize in a brew pot with 6 quarts of water at 148 degrees Fahrenheit for 60 minutes. Remove the steeping bag and set it aside.
- Add water to the brew pot to bring it up to 3 to 31⁄2 gallons. Dissolve roughly 1⁄3 of the malt extract in the brew pot, and then bring it to a boil. Add the hops at the beginning of the boil, and then boil for 60 minutes. Turn off the heat, and then stir in the remaining malt extract.
- Chill the wort, and then transfer it to a bucket fermenter. Add enough water to bring it up to 1 quart shy of 5 gallons. Aerate and pitch the yeast. Ferment at 68 degrees for 3 to 4 days.
- Add the grape juice and raspberry purée while the beer is still fermenting. Stir lightly to mix, but don’t splash or otherwise aerate. Let fermentation finish, and then rack the beer to a secondary fermenter. Let the beer condition, preferably at cooler temperatures, for 1 week.
- Keg and carbonate the beer to 2.6 volumes of carbon dioxide, or prime with corn sugar, and then bottle.
If you don’t have access to wine grape juice, you can use supermarket grape juice instead.
Yield: 5 gallons.
Learn more about rosé beer here.
Chris Colby is a writer with a background in biology and brewing. He lives with his wife and their cats in Bastrop, Texas. Chris enjoys gardening and drinking beer while admiring his garden.