Name: The Sinks Princess Yum Yum Recipe
Cook time: 24 h
Total time: 24 h
Yield: 20 servings
Ingredients: 5.5 lbs Pilsner (2-row) malt; 0.5 lbs Vienna malt; 0.5 lbs White wheat malt; 0.25 lbs Carapils / dextrin malt; 0.25 lbs Flaked oats; 0.5 oz Hallertau (4–5% aa) pellets — bittering; 0.5 oz Hallertau (4–5% aa) pellets — flavor/aroma; 1 package Kolsch ale yeast (preferably White Labs WLP029 or Wyeast 2565); 1 tsp Yeast nutrient (optional); 2 lbs Raspberry puree (unsweetened) or crushed frozen raspberries; 0.5 tsp Lactic acid (for pH adjustment if needed); 6.5 gal Brew water (adjusted to soft profile: low carbonate, moderate chloride & sulfate); 3.25 oz Priming sugar (corn sugar / dextrose) for bottling; 1 each Campden tablet (optional, if using fresh fruit to sanitize)

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

Raspberry Kolsch 4.8% ABV/32 IBU Denver Beer

Heat approximately 4.0 gallons of brewing water to about 166°F (to hit a target mash temperature of 150°F with the grain bill).

Heat strike water

Add the crushed malts, flaked oats and Carapils to the mash tun and pour in the strike water. Stir thoroughly to eliminate dough balls and ensure even hydration.

Hold the mash at 148–152°F for 60 minutes for a moderately fermentable Kolsch profile (target 150°F). Perform an iodine test near the end of the mash to confirm conversion.

After conversion, raise mash to 168°F for a 10-minute mash-out, then vorlauf until runoff is clear and collect approximately 5.5–6.0 gallons of wort into the boil kettle.

Bring the wort to a vigorous boil and start a 60-minute timer.

At 60 minutes remaining (start of boil), add 0.5 oz Hallertau (bittering). Add any Irish moss/whirlfloc at 15 minutes if desired for clearer beer.

With 10 minutes remaining, add the remaining 0.5 oz Hallertau for late flavor/aroma. If using yeast nutrient, add it with 10 minutes remaining.

Cool the wort rapidly after the 60-minute boil to around 60–65°F using a wort chiller or ice bath to limit infection risk and to prepare for Kolsch yeast pitching temperatures.

Transfer the cooled wort to a sanitized fermenter. Top up with water to reach a total volume of 5.0 gallons (if needed). Aerate the wort vigorously for 60–120 seconds with an aeration stone or by shaking to achieve adequate dissolved oxygen for healthy fermentation.

Pitch the Kolsch yeast at 58–62°F (if using a starter, pitch that chilled to the same range). Aim for a fermentation temperature of 60–64°F for a clean Kolsch profile. If using a refrigerator/ferm chamber, set controller accordingly.

Allow primary fermentation for 7–10 days, or until airlock activity slows and SG has dropped near expected finishing gravity (approximately 1.008–1.012 depending on mash efficiency). Optionally perform a diacetyl rest by raising temperature to 68°F for 24–48 hours near the end of primary.

Prepare raspberries: if using frozen, thaw and sanitize if desired (add crushed fruit to a sanitized bucket and stir in a dissolved Campden tablet; let sit 24 hours then add to beer) OR pasteurize by heating puree to 160°F for 15 minutes and cool quickly. Using pre-pasteurized purees avoids off-flavors and reduces infection risk. Aim for a total of 2 lbs raspberries for 5 gallons (gives noticeable but balanced raspberry character).

Rack the beer off the primary yeast cake into a sanitized secondary fermenter (or clean fermenter) and add the prepared raspberry puree. If you skipped a secondary, add fruit directly to the primary after active fermentation subsides to avoid excessive loss of aromatics.

Hold the beer on fruit for 5–10 days at 60–65°F, monitoring gravity and flavor. Taste periodically to judge raspberry intensity. Avoid prolonged contact more than 2 weeks to limit vegetal/herbal characters from fruit.

If the beer tastes too flat/less bright after fruit, a small addition of lactic acid (up to 0.5 tsp) can be used in the fermenter to brighten acidity — add cautiously and mix in, measuring pH if possible and targeting pH ~4.0–4.3 for finished beer.

When fermentation and fruit conditioning are complete and final gravity is stable over 2–3 days, prepare to bottle or keg. If bottling, dissolve 3.25 oz priming sugar in 12 oz (approx. 355 ml) boiling water, cool to room temperature, add to a sanitized bottling bucket, and rack beer on top to ensure even mixing. Bottle into sanitized bottles and cap.

If kegging, carbonate to about 2.2–2.6 volumes CO2 (typical Kolsch is moderately carbonated). Force carbonate in the keg or naturally carbonate in the keg using priming sugar if desired.

Allow bottles to condition at room temperature for 2 weeks, then chill and cellar for at least another week for flavors to meld. Kegged beer may be drinkable sooner once carbonated and rested a few days but will improve with a short maturation (1–3 weeks).

Serve cold (45–50°F) in a narrow, tall glass to showcase the delicate Kolsch body and raspberry aroma. Expect a final ABV around 4.6–5.0% ABV and IBUs near 28–34 depending on hop utilization and boil vigor.

Pilsner (2-row) malt

Vienna malt

White wheat malt

Carapils / dextrin malt

Flaked oats

Hallertau (4–5% aa) pellets — bittering

Hallertau (4–5% aa) pellets — flavor/aroma

Kolsch ale yeast (preferably White Labs WLP029 or Wyeast 2565)

Yeast nutrient (optional)

Raspberry puree (unsweetened) or crushed frozen raspberries

Lactic acid (for pH adjustment if needed)

Brew water (adjusted to soft profile: low carbonate, moderate chloride & sulfate)

Priming sugar (corn sugar / dextrose) for bottling

Campden tablet (optional, if using fresh fruit to sanitize)

Princess Yum Yum

Make Princess Yum Yum Recipe in just 24h . Raspberry Kolsch 4.8% ABV/32 IBU Denver Beer

Princess Yum Yum

Descriptors

Tasting Notes

Food Pairings

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