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

Lager - Fruited, 4.2% ABV, 13 IBU. Tart and tantalizing lager with real raspberries.

Heat 14 L of strike water to ~72°C. Dough in grains and flaked rice to achieve a mash temperature of 65°C. Stir thoroughly to eliminate dry pockets.

Mash-in

Hold mash at 65°C for 60 minutes. Check pH after 10-15 minutes; adjust with lactic acid to reach ~5.2 if necessary.

Perform a 10 minute mash-out by raising temperature to 75°C if your system allows.

Lauter and sparge with enough water to collect ~26 L of wort in the kettle (accounting for boil-off and trub loss). Aim for pre-boil gravity that will yield ~4.2% ABV (target original gravity ~1.042).

Bring wort to a vigorous boil and boil for 60 minutes total.

At 60 minutes remaining (start of boil): add 18 g Hallertau / Saaz (bittering). This should produce ~13 IBU with the given grain bill and volumes.

With 10 minutes left in the boil: add 1 tsp Whirlfloc (or Irish moss) and 1 tsp yeast nutrient.

At flameout: add the 10 g Hallertau / Saaz for aroma/whirlpool. Turn off heat and whirlpool for 10-15 minutes, then chill rapidly.

Chill wort quickly to 10-12°C and transfer to a sanitized fermenter. Top up with water if necessary to reach a total volume of 23 L.

Aerate the wort thoroughly (oxygenate to ~8-10 ppm dissolved O2) then pitch one pack of lager yeast rehydrated or a properly made starter. Pitch temperature: 10-12°C.

Ferment at 10-12°C for primary fermentation for ~10-14 days, or until vigorous activity subsides and specific gravity approaches terminal gravity (target FG ~1.010–1.012 depending on attenuation).

Sanitize a secondary fermenter or keg. Prepare raspberries: if frozen, thaw and gently crush or puree. Optionally pasteurize by heating to 65°C for 10 minutes, then cool quickly to fermentation temperature to limit contamination (this step may strip some fresh character; do based on risk tolerance).

Rack beer off primary yeast cake to secondary fermenter at 0–2°C cooler than primary finish (still around 8–12°C) or directly to a sanitized keg if preferred. Add the 2.5 kg raspberries to the beer. If using puree, expect some additional headspace and increased trub.

Allow fruit contact for 5–10 days at 12°C, monitoring gravity and tasting for desired raspberry character and slight tartness. If greater tartness is desired, leave longer or add a small amount of lactic acid / souring fruit (adjust carefully).

After fruit contact, cold crash to 0–4°C for 48–72 hours to clarify and drop fruit solids. Rack off fruit trub to a clean vessel or keg.

Perform a diacetyl rest if needed: raise temperature to 15–16°C for 48 hours before cold conditioning, then gradually ramp down to near-freezing.

Lager (cold condition) at 0–2°C for 2–4 weeks to mellow flavors, improve clarity, and integrate fruit character.

If bottling: gently warm to ~18°C, dissolve 80 g corn sugar in a small amount of boiled and cooled water, add to bottling bucket, rack beer onto priming solution, fill and cap bottles. Condition at room temperature for 2 weeks, then cold condition for another week before drinking.

If kegging: transfer to a sanitized keg, carbonate to ~2.2–2.6 volumes CO2 (typical lager carbonation) using CO2 tank or force-carbonate at 2–4°C for 3–7 days depending on method.

Serve cold. Expect a pale, lightly bready lager with a bright raspberry aroma, gentle tartness, and 4.2% ABV.

Pilsner (2-row) malt

Pilsner/light lager specialty malt (10°L)

Flaked rice (adjunct for light body)

Corn sugar (dextrose) - for priming

Hallertau or Saaz (4-4.5% AA)

Hallertau or Saaz - aroma/whirlpool

Lager yeast (Wyeast 2124 Bohemian Lager or White Labs WLP830 German Lager)

Yeast nutrient

Whirlfloc or Irish moss (optional, for clarity)

Fresh or frozen raspberries (preferably frozen, thawed)

Brewing water (target 10-20 ppm SO4, 25-80 ppm Ca)

Lactic acid or acid blend (to adjust mash pH to ~5.2 if needed)

Purple Haze

Make Purple Haze Recipe in just 36h . Lager - Fruited, 4.2% ABV, 13 IBU. Tart and tantalizing lager with real raspberries.

Purple Haze

Descriptors

Tasting Notes

Food Pairings

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