Lana Blanco, Don Fulano Blanco, Avion Silver

Blanco Tequila

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

Olde Mother Brewing Co.
Wheat Beer - Fruited
5.5% ABV

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).

Mash - Single Infusion

Drain the wort from the mash tun to your kettle. Sparge the grains with approximately 10–12 L of 75°C (167°F) water until you collect about 26 L of pre-boil wort in the kettle (adjust volumes for system losses). Aim for roughly 20 L post-boil into the fermenter after boil and trub losses.

Sparge

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.

Boil & Hop Additions

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.

Cool, Aerate, and Pitch

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.

Primary Fermentation

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.

Prepare 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.

Secondary with Fruit

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.

Bottling & Carbonation

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.

Conditioning & Cold Crash

Pilsner / Pale Malt

Wheat Malt (torrified or malted wheat)

Flaked Oats

Hallertau (or Saaz) - bittering

Hallertau (or Saaz) - aroma

Wheat/Ale yeast (e.g., Wyeast 1010, White Labs 400, or Safbrew WB-06)

Whirlfloc or Irish moss

Pectic enzyme (for fruit)

Raspberries (pasteurized frozen or fresh, pureed)

Brewing water (filtered or bottled)

Table sugar / corn sugar (for priming)

Lazy Boy

Twisted Tea Brewing Company
Flavored Malt Beverage
5% ABV

Twisted Tea Hard Iced Tea (Can)

Heineken 0.0

Modelo Especial (Bottle)

Guinness Draught 0.0

Heineken (Bottle)

Corona Light (Bottle)

Make Lazy Boy Recipe in just 678h . Olde Mother Brewing Co.
Wheat Beer - Fruited
5.5% ABV

Lazy Boy Recipe

Descriptors

Tasting Notes

Food Pairings

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