Name: The Grotto - Watering Holes Rübæus Recipe
Cook time: 24 h
Total time: 24 h
Yield: 23 servings
Ingredients: 5 kg Pale Ale malt (2-row); 0.5 kg Wheat malt; 0.25 kg Carapils / dextrine malt; 0.25 kg Munich malt (10L); 0.15 kg Crystal malt 20L; 28 g Hallertau or Saaz (bittering); 20 g Hallertau or Saaz (flavor/aroma); 1 pack Ale yeast (neutral, e.g., Safale US-05 or Wyeast 1056); 1 tsp Yeast nutrients; 1 tsp Pectic enzyme (optional, helps clarify fruit haze); 2.5 kg Frozen raspberries (preferably unsweetened); 500 g Optional: Raspberry puree (if replacing some frozen fruit); 300 ml Optional: Simple syrup (for back-sweetening); 25 l Brew water; 1 tsp Irish moss or whirlfloc (clarifier); 1 each Campden tablet (optional, to sanitize fruit if using fresh)

gin, elderflower, rhubarb-rose shrub, lemon, sparkling

RHUBARB ROSE

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

Heat 16 L of water to 74°C. Mash in the crushed malts (Pale Ale, wheat, Carapils, Munich, Crystal) to achieve a target mash temperature of 66°C. Hold at 66°C for 60 minutes, stirring occasionally and checking temperature to maintain ±1°C.

Mash

Raise mash temperature to 76°C for 10 minutes (mash out). Sparge with additional water (~9 L at 76°C) to collect approximately 24–25 L of wort in your boil kettle.

Mash out and Sparge

Bring wort to a vigorous boil. At the start of a 60-minute boil, add 28 g of Hallertau/Saaz hops (bittering). With 15 minutes remaining, add Irish moss/whirlfloc and 20 g of Hallertau/Saaz (flavor/aroma). Boil the full 60 minutes, then turn off heat and chill wort rapidly to yeast-pitching temperature (18–20°C). Aim to chill to 20°C within 30–45 minutes using a wort chiller or ice bath.

Transfer chilled wort to a sanitized fermenter (targeting 20–23 L of wort after trub loss). Aerate the wort thoroughly (shake, splash, or use an oxygenation stone) and pitch the ale yeast and yeast nutrient at 18–20°C. If using pectic enzyme, add now per package instructions.

Ferment at 18–20°C for 5–7 days (peak activity), then allow to continue until fermentation slows and SG approaches expected terminal gravity (around 1.010–1.012), typically 7–10 days total. Monitor gravity; primary should be largely complete before fruit addition to avoid excessive re-fermentation of fruit sugars.

Sanitize all utensils and the secondary fermenter. If using fresh raspberries, crush and optionally sanitize by sprinkling a crushed Campden tablet over the fruit in a sanitized container and wait 24 hours before use; discard any excess Campden-treated liquid. If using frozen raspberries, thaw in a sanitized container and warm gently to drive off some oxygen before adding. Puree or lightly macerate the raspberries (2.5 kg) and transfer them to the secondary fermenter.

Rack the beer off the primary yeast cake onto the fruit in the secondary fermenter. If you used puree instead of whole fruit, you can add up to 500 g of raspberry puree in place of some frozen fruit—ensure total fruit quantity stays around 2.5–3.0 kg. Add pectic enzyme now if not added earlier. Seal fermenter with airlock and ferment on the fruit for 7–14 days at 18–20°C, tasting occasionally. The fruit will contribute aroma, color, and fermentable sugars; expect some renewed activity. Monitor gravity — when it stabilizes for 3 days, proceed to conditioning.

Cold crash the beer to 2–4°C for 24–48 hours to drop solids and clarify. If you plan to back-sweeten, wait until fermentation is fully complete and gravity is stable. To back-sweeten, pasteurize simple syrup (300 ml sugar dissolved in 300 ml water and boiled) and add slowly to taste, or use non-fermentable sweeteners to avoid re-fermentation. If bottling, prime with 4.5–5.0 g/L of priming sugar (approx. 100–120 g for 23 L) for moderate carbonation, or keg and force-carbonate to 2.4–2.8 vols CO2.

Bottle or keg the beer. If bottling, allow bottles to carbonate at 18–20°C for 10–14 days, then condition cold for an additional 1–2 weeks to allow fruit character to round out. If kegging, carbonate and condition for 3–7 days before serving.

Serve chilled (6–8°C). Pour gently to leave heavy fruit sediment behind. Expect a pink to deep red color, moderate raspberry aroma, 5.7% ABV, and about 15 IBU bitterness balanced by fruit sweetness and acidity.

Rübæus Recipe

Descriptors

Tasting Notes

Food Pairings

You might also like