This award-winning beer recipe earned Katherine Gooding the Best of Show title in the 2019 Queen of Beer competition.
“My goal for the base beer was to make a light-colored lager that would allow the purple from the Ube to come through and still have a relatively clear beer with a white head,” said Gooding.
Gooding used the brown-skinned variety of ube that’s purple inside. They were cut and roasted at 375°F (190°C) for 60 minutes and then slightly mashed (in the potato sense of the word) and rehydrated with boiling water so they would not absorb much liquid. The ube was added to the fermenter during active fermentation. She fined with gelatin but will filter next time for increased clarity.
This award-winning beer recipe earned Katherine Gooding the Best of Show title in the 2019 Queen of Beer competition.
“My goal for the base beer was to make a light-colored lager that would allow the purple from the Ube to come through and still have a relatively clear beer with a white head,” said Gooding.
Gooding used the brown-skinned variety of ube that’s purple inside. They were cut and roasted at 375°F (190°C) for 60 minutes and then slightly mashed (in the potato sense of the word) and rehydrated with boiling water so they would not absorb much liquid. The ube was added to the fermenter during active fermentation. She fined with gelatin but will filter next time for increased clarity.
Ingredients:
- Malts
- 10 lb. (4.54 kg) Avangard Pilsner Malt (87%)
- 1 lb. (454 g) Briess Wheat White Malt (8.7%)
- 4 oz. ( 113 g) Briess Carapils (2.2%)
- 4 oz. (113 g) Cargill (Gambrinus) Honey Malt (2.2%)
- Hops
- 1 oz. (28 g) Hallertauer, 4% a.a., boil 60 min (13 IBU)
- 1 oz. (28 g) Hallertauer, 4% a.a., boil 15 min (6 IBU)
- 1 oz. (28 g) Hallertauer, 4% a.a., dry hop 6 days
- Miscellaneous
- 0.46 g calcium chloride – CaCl2 (mash)
- 0.41 g Epsom salt – MgSO4 (mash)
- 0.41 g gypsum – CaSO4 (mash)
- 0.33 g calcium chloride – CaCl2 (sparge)
- 0.3 g Epsom salt – MgSO4 (sparge)
- 0.3 g gypsum – CaSO4 (sparge)
- 1 tablet Whirlfloc (boil, 15 min)
- 5 lb. roasted ube (primary)
- Yeast
- 1 sachet Fermentis SafLager S-23
- Water Profile
- Ca 21 ppm, Mg 3 ppm, Na 2 ppm, Cl 12 ppm, SO4 21 ppm, HCO3 25 ppm
Specifications:
Yield: 6.1 gal. (23 L)
Original Gravity: 1.051
Final Gravity: 1.006
IBU: 19
SRM: 4
Directions:
Mash at 149°F (65°C) for 60 minutes. Conduct a 60-minute boil, following the addition schedule as noted in the ingredients. Ferment in primary for 14 days at 68°F (20°C). Carbonate to 2.4 vol. (4.8 g/L) CO2
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