Green Grape Makgulli

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

A light, refreshing fruit beer fermented with over 500 lbs of real raspberries! Sour-mashed, and not too sweet with a slight tartness, ruby red in color!

Mill grains if necessary and heat strike water to 165°F (allow for grain temperature to land near 152°F). Combine 6 gallons strike water with grains in mash tun to reach 152°F.

Mill and heat

Hold mash at 152°F for 60 minutes. This single infusion mash yields a moderate body appropriate for a light fruit beer. Stir occasionally and check for dough balls.

Vorlauf until runnings are clear, then sparge with ~3 gallons of 170°F water to collect ~6.5–7 gallons of wort in the kettle.

Bring wort to a gentle boil. Add 1 oz Hallertauer (or Saaz) at 60 minutes for very low bitterness; this recipe targets a low IBUs profile to let fruit and tartness shine. Boil for 60 minutes total.

Add gypsum and calcium chloride during the boil (or to mash tun before mash) to adjust minerality and accentuate hop/fruit brightness.

At flameout, cool wort to 100–110°F for kettle souring step.

Sanitize fermentation vessel and ensure wort is at 100–110°F. Optionally, pasteurize with a short oxygen flush and cover the kettle to maintain temperature.

Pitch Lactobacillus plantarum (1 pack) into the wort. Maintain temperature between 100–110°F for 24–48 hours to allow souring. Monitor pH: target 3.3–3.6 depending on desired tartness. Taste frequently. Stop souring when pH and flavor are right.

Once desired sourness is reached, bring wort back to a boil for 5–10 minutes to kill lactobacillus and sanitize. This also helps reduce DMS and set the wort.

Chill soured wort quickly to 65–68°F. Transfer to sanitized fermenter, top up with water if needed to reach desired batch volume (~5.5 gallons).

Oxygenate the wort gently (aeration stone or vigorous shaking) and pitch neutral ale yeast (US-05 or Wyeast 1056) along with yeast nutrient. Ferment primary at 66–68°F until active fermentation subsides (3–7 days).

Sanitize all equipment and workspace for fruit handling. Thaw frozen raspberries or rinse fresh berries lightly. If using Campden tablet, dissolve 1 crushed tablet in a small amount of sanitized water and toss with fruit, then wait 24 hours to let sulfite dissipate (optional step to kill wild microbes).

Puree raspberries in a sanitized food processor or mash with sanitized paddle. Optionally pass through a sanitized mesh to remove large solids, or leave intact for texture — both yield good flavor. Add pectic enzyme (2 tsp) to the fruit and let sit 6–12 hours to reduce haze and improve extraction.

When primary fermentation slows (typically 3–7 days), rack beer to a secondary fermenter and add the raspberry puree directly. For this scaled recipe (30 lbs raspberries for ~5.5 gal), add in two stages if possible: half at transfer and half 5–7 days later to keep fermentation lively and extract bright fruit character.

Monitor gravity and fermentation activity. Fruit addition will often cause renewed fermentation and krausen; allow beer to ferment on fruit for 7–14 days at 65–68°F, tasting periodically for desired fruit intensity and integration.

After fruit contact is complete and final gravity is stable for 3 days, cold crash the beer to 34–40°F for 48–96 hours to clarify and help drop out fruit solids.

Rack or transfer the clarified beer off the fruit into a keg or bottling bucket. If bottling, add priming sugar (3 oz) dissolved in a small amount of boiling water, cool and gently mix. Bottle and carbonate at room temperature until desired carbonation is reached (typically 1–2 weeks). If kegging, carbonate to ~2.4–2.7 volumes CO2 and condition cold for several days.

Optional: Adjust brightness with up to 1 tsp citric acid dissolved in a small amount of beer or water, tasting carefully — this can lift tartness but use sparingly to avoid over-acidification.

Package and serve chilled. The finished beer should be ruby red, light, refreshing, with a mild-to-moderate tartness and pronounced raspberry aroma and flavor.

Sanitize and clean all equipment immediately after use with brewing sanitizer and appropriate cleaners. Dispose of fruit solids responsibly or compost.

Pilsner malt

Wheat malt

Acidulated malt (for souring)

Dextrose (corn sugar) - priming/fermentable

Water (brewhouse)

Water (mash strike/additional)

Sparge water

Hallertauer or Saaz hops (low bitterness)

Gypsum (calcium sulfate) - water adjustment

Calcium chloride - water adjustment

Lactobacillus plantarum culture (for kettle souring)

Neutral ale yeast (e.g., Safale US-05 or Wyeast 1056)

Yeast nutrient

Fresh raspberries (or frozen, thawed)

Pectic enzyme (to prevent haze)

Campden tablet (sodium metabisulfite) - optional (sanitize fruit)

Citric acid (adjust brightness, optional)

Priming sugar (if bottling)

Brewing sanitizer (e.g., Star San)

Cornelius keg or bright tank fittings

Forbidden Fruit

GRAND BANKS

7oz bistro filet, house – made spicy Southwest steak sauce, crispy fried onions, brew fries, and small mixed green salad

PUB STEAK

Grilled Cabot Cheddar

Herb marinated grilled chicken thighs, seasonal veggie, small mixed green salad, and potato salad

GRILLED CHICKEN THIGHS

Grilled Chicken Victoria

Shaved steak, Cabot cheddar, peppers, caramelized onions

Philly Cheese Steak

Make Forbidden Fruit Recipe in just 20h . A light, refreshing fruit beer fermented with over 500 lbs of real raspberries! Sour-mashed, and not too sweet with a slight tartness, ruby red in color!

Forbidden Fruit Recipe

Descriptors

Tasting Notes

Food Pairings

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