Lazy Boy Recipe
Recipe information
Make Lazy Boy in just 678h . Olde Mother Brewing Co. Wheat Beer - Fruited 5.5% ABV
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Ingredients
Grains & Adjuncts
Hops
Yeast & Additives
Fruit
Water & Priming
Grains & Adjuncts
1. Mash - Single Infusion
Heat 14 L of your brewing water to about 73°C (163°F). Add the crushed Pilsner/pale malt, wheat malt, and flaked oats to your mash tun while stirring to avoid dough balls; target mash temperature 66°C (150°F). Hold at 66°C for 60 minutes to convert starches to fermentable sugars. After 60 minutes, perform a mash-out by raising the mash to 75°C (167°F) for 10 minutes (either by adding 1–2 L of near-boiling water or direct heat if your system allows).
Hops
3. Boil & Hop Additions
Bring the collected wort to a rolling boil and boil for 60 minutes. At the start of the 60-minute boil, add 20 g Hallertau (bittering). With 15 minutes left in the boil, add 1 tsp Whirlfloc/Irish moss to aid clarity. With 5 minutes left in the boil, add the 10 g Hallertau (aroma). Turn off heat at the end of the 60-minute boil and proceed to chilling.
Yeast & Additives
4. Cool, Aerate, and Pitch
Rapidly chill the wort to 18–20°C using a wort chiller or ice bath. Transfer the chilled wort to a sanitized primary fermenter, leaving trub behind. Top up with clean water if necessary to reach ~20 L. Aerate the wort thoroughly (shaking, splashing, or pure oxygen) for 60–90 seconds with oxygen or for several minutes by vigorous shaking. Rehydrate or prepare your yeast per the manufacturer's instructions and pitch one pack of wheat/ale yeast into the 18–20°C wort.
5. Primary Fermentation
Seal the fermenter with an airlock and ferment at 18–20°C for 7–10 days or until activity slows and specific gravity is near expected final gravity (target FG ~1.010–1.012 for ~5.5% ABV). Take a gravity reading to confirm fermentation progress before proceeding to fruit addition.
Fruit
6. Prepare Fruit
Thaw and puree the raspberries if using frozen. To reduce risk of contamination and remove large solids, gently heat the puree to 60–65°C for 10 minutes to pasteurize, then cool to 18–20°C before adding to the beer (alternatively use already-pasteurized fruit). Stir in 1 tsp pectic enzyme into the fruit puree and let sit 15–30 minutes to reduce pectin haze.
7. Secondary with Fruit
Rack the beer gently off the primary yeast cake into a sanitized secondary fermenter (or keep in primary if you prefer) and add the cooled raspberry puree. Seal and airlock. Allow secondary fermentation on the fruit at 18–20°C for 5–10 days, monitoring gravity until it stabilizes. Taste periodically — when you have the desired fruit character and fermentation has finished, proceed to bottling.
Water & Priming
8. Bottling & Carbonation
Sanitize bottles and bottling equipment. Dissolve 140 g priming sugar in 250 mL boiling water, cool to ~25°C. Transfer beer to a bottling bucket, gently mix in the cooled priming sugar solution to ensure even carbonation, and avoid splashing to limit oxygen pickup. Fill and cap bottles.
9. Conditioning & Cold Crash
Allow bottles to carbonate at 18–22°C for 10–14 days. After carbonation, condition bottles for an additional 7–14 days for flavor integration (longer will mellow and improve flavour). Optionally cold crash bottles in a refrigerator for 24–72 hours before serving to help settle haze and fruit solids. Chill to serving temperature (6–8°C for wheat fruited ale) and pour carefully to leave sediment in the bottle.
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