Name: Beachcomber St. Augustines Scallywag- Ruby Beach Brewing. Jacksonville, FL Recipe
Cook time: 24 h
Total time: 24 h
Yield: 20 servings
Ingredients: 8.5 lbs Pilsner malt (light base); 1 lbs Wheat malt (for body and head retention); 0.5 lbs Oats (flaked, for mouthfeel); 0.25 lbs Crystal malt 10L (small color/complexity); 0 lbs Light dry malt extract (to adjust gravity if needed); 4 gallons Strike water; 3.5 gallons Sparge water; 1 tsp Gypsum (calcium sulfate) (optional, to enhance hop/tart perception); 0.5 tsp Calcium chloride (optional, to round mouthfeel); 0.25 oz Saaz hops (very small bittering only); 1 tsp Irish moss or whirlfloc (optional clarity); 3 oz Priming sugar (if bottle conditioning); 1 packet Lactic souring culture (Wyeast Lacto 100 or kettle souring with Lactobacillus plantarum); 1 packet Ale yeast (Neutral, clean strain — e.g., SafAle US-05 or WY1056); 1 tsp Yeast nutrient (optional, small amount to help fermentation start); 4 lbs Prickly pear puree (strained, red/pink variety); 2 lbs Passion fruit puree (or concentrated pulp); 8 oz Simple syrup (1:1) or dextrose to adjust sweetness (optional); 0.5 tsp Sodium metabisulfite (for sanitizing fruit handling, optional); 0 each Campden tablets (optional, alternative to metabisulfite)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

An ultra refreshing golden sour ale bursting with tropical flavors. It features a tart pucker factor balanced perfectly by sweet, fruity addition of prickly pear and passion fruit. (ABV: 6.0)

Heat 4.0 gallons of strike water to about 165°F (74°C). Account for grain infusion to reach a mash temperature of 152°F (67°C).

Heat strike water

Stir in crushed pilsner, wheat, oats, and crystal malts. Hold mash at 152°F (67°C) for 60 minutes for a balanced fermentable profile that leaves some body to support fruit character.

Mash-in

Raise temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity and improve run-off.

Mash out

Sparge with approximately 3.5 gallons of 168°F (76°C) water until you collect ~6.5–6.75 gallons into the boil kettle (target pre-boil volume).

Sparge

Bring collected wort to a gentle 15-minute boil. Add 0.25 oz Saaz hops at 15 minutes only for minimal bitterness and tiny aroma contribution. Add Irish moss or whirlfloc at 10 minutes if desired. This short boil reduces DMS and sanitizes the wort while keeping it light and neutral.

Bring wort to a short boil

Cool wort to the souring temperature of 100–110°F (38–43°C). If you plan to kettle-sour, transfer to a sanitized vessel and hold at 100–110°F for Lactobacillus inoculation. If you prefer mixed fermentation souring, cool to ~80°F and pitch lacto with longer fermentation times (note the recipe assumes kettle souring for control).

Cool (for kettle souring) or sanitize for post-boil souring

Pitch the lactic culture (or reserve a small starter) into the 100–110°F wort. Maintain temperature between 100–110°F for 24–48 hours. Monitor pH: target final pH 3.3–3.6 depending on desired tartness. Taste daily; stop souring once desired pucker is reached.

Inoculate with Lactobacillus

Once target pH is reached, boil the soured wort briefly (10–15 minutes) to kill lactobacillus and stabilize acidity. This also strips some volatile acidity and ensures a clean environment for primary fermentation. Cool wort rapidly to 66–70°F (19–21°C).

Boil after souring (DMS & pasteurize)

Aerate the cooled wort thoroughly (oxygenation or vigorous shaking). Pitch the ale yeast (US-05 or similar) and add yeast nutrient if using. Ferment at 66–70°F (19–21°C) until activity slows (typically 5–7 days). Target original gravity (OG) ~1.052 for a 6.0% ABV final after attenuation; adjust with DME if necessary before souring step.

Oxygenate and pitch ale yeast

After primary attenuation, allow the beer to settle 2–3 days before transferring to a sanitized secondary fermenter for fruit addition. This reduces trub carryover into fruit contact stage.

Secondary conditioning (optional)

If using fresh prickly pears and passion fruit, puree and then strain to remove seeds and large solids. Sanitize fruit by heating briefly to 160°F (71°C) for 10 minutes or by adding sulfite (0.5 tsp sodium metabisulfite dissolved in fruit) and resting 12–24 hours, then rinse if desired. Use 4 lbs prickly pear puree and 2 lbs passion fruit puree for bright, tropical character. If using commercially pasteurized purees, no extra sanitizing is required.

Prepare fruit purees

Transfer the beer to a sanitized secondary and add the fruit purees. Stir gently to incorporate and avoid excessive oxygen pickup. Add the simple syrup or dextrose (up to 8 oz) if you want a slightly sweeter balance to the tartness — taste after 3–5 days and adjust by adding small increments if needed.

Cold-side addition

Condition on fruit for 5–10 days at 60–68°F (15–20°C). Taste daily. Fruit will add aroma, flavor, and some sugars for slight refermentation. If additional fermentation occurs, monitor gravity and pH. Stop conditioning once desired fruit intensity and balance are reached.

Condition on fruit

If bottling, measure final gravity, then add priming sugar (3 oz) dissolved in 1 cup boiling water and cooled; gently mix into beer and bottle. If kegging, force-carbonate to 2.3–2.7 volumes CO2 for a refreshing finish. Chill and allow carbonation to develop (2 weeks for bottle conditioning at room temp, or until target carbonation in keg).

Stabilize and carbonate

Cold crash to ~35–40°F (2–4°C) for 24–48 hours to help clear. Serve bright, cold in a tulip or shaker pint. Expect a tart, fruity golden sour with pronounced prickly pear color/hint and tropical passion fruit aroma and flavor. ABV approx 6.0% depending on actual OG/FG.

Cold crash and serve

Pilsner malt (light base)

Wheat malt (for body and head retention)

Oats (flaked, for mouthfeel)

Crystal malt 10L (small color/complexity)

Light dry malt extract (to adjust gravity if needed)

Strike water

Sparge water

Gypsum (calcium sulfate) (optional, to enhance hop/tart perception)

Calcium chloride (optional, to round mouthfeel)

Saaz hops (very small bittering only)

Irish moss or whirlfloc (optional clarity)

Priming sugar (if bottle conditioning)

Lactic souring culture (Wyeast Lacto 100 or kettle souring with Lactobacillus plantarum)

Ale yeast (Neutral, clean strain — e.g., SafAle US-05 or WY1056)

Yeast nutrient (optional, small amount to help fermentation start)

Prickly pear puree (strained, red/pink variety)

Passion fruit puree (or concentrated pulp)

Simple syrup (1:1) or dextrose to adjust sweetness (optional)

Sodium metabisulfite (for sanitizing fruit handling, optional)

Campden tablets (optional, alternative to metabisulfite)

Scallywag- Ruby Beach Brewing. Jacksonville, FL

Make Scallywag- Ruby Beach Brewing. Jacksonville, FL Recipe in just 24h . An ultra refreshing golden sour ale bursting with tropical flavors. It features a tart pucker factor balanced perfectly by sweet, fruity addition of prickly pear and passion fruit. (ABV: 6.0)

Scallywag- Ruby Beach Brewing. Jacksonville, FL

Descriptors

Tasting Notes

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