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Recipe: Misfit Outpost Subcontinental Jackfruit Rice Lager
From Misfit Outpost in Cypress, Texas, this beer celebrates South Asian flavor in the form of sweet, creamy jackfruit, which adds its tropical accent to a light, crisp, rice-lager frame.
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From Misfit Outpost co-owners and brewers Juan Sanchez and Sarah Nadeem, this beer began as a collaboration with the South Asian Beer Club. For more about brewing with this unusual fruit that’s popular in South and Southeast Asia, see Special Ingredient: Jackfruit.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.042 (pre-fruit)
FG: 1.008
IBUs: 20
ABV: 4.8% (post-fruit)
From Misfit Outpost co-owners and brewers Juan Sanchez and Sarah Nadeem, this beer began as a collaboration with the South Asian Beer Club. For more about brewing with this unusual fruit that’s popular in South and Southeast Asia, see Special Ingredient: Jackfruit.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.042 (pre-fruit)
FG: 1.008
IBUs: 20
ABV: 4.8% (post-fruit)
[PAYWALL]
MALT/GRAIN BILL
4.8 lb (2.2 kg) IREKS Pilsner malt
3.4 lb (1.5 kg) flaked rice
2 oz (57 g) acidulated malt
HOPS & ADDITIONS SCHEDULE
0.6 oz (17 g) Talus at 60 minutes [18 IBUs]
1 tsp (5 ml) yeast nutrient at 10 minutes
1 tablet Whirlfloc at 10 minutes
0.6 oz (17 g) Talus at whirlpool [2 IBUs]
3 oz (85 g) jackfruit puree at primary (~1.026 SG)
YEAST
Lallemand Diamond Lager
DIRECTIONS
Mill the grains, mix in the flaked rice, and mash at 148°F (64°C) for 75 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops, yeast nutrient, and finings according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, cooling to 170°F (77°C) if possible; add the whirlpool hops, continue to swirl 20 minutes, then steep for 20 minutes more. Chill the wort to about 53°F (12°C), aerate the wort, and pitch the yeast.
Ferment at 55°F (13°C) until the beer is about 50 percent attenuated (1.021–1.026), then add the jackfruit. Continue at 55°F (13°C) for 5–7 days, then gradually raise to 65°F (18°C) over 24 hours and continue fermentation at that temperature for about 10 days, until complete and the beer passes a forced diacetyl test (see “Hunting for Diacetyl,” beerandbrewing.com). Gradually cool to 35°F (2°C) over 3 days, rack off the fruit to secondary, and lager until ready to package and carbonate to 2.4–2.5 volumes of CO2.
BREWER’S NOTES
Water profile: Calcium 14 ppm, magnesium 0 ppm, sodium 12 ppm, sulfate 28 ppm, and chloride 20 ppm.
Preparing the jackfruit: To make your own puree, start with a sanitized knife and cut the jackfruit in half. Carefully remove only the arils—the sweet, yellow portions in the middle of the fruit that resemble huge corn kernels—then remove and discard the seeds found inside the arils. Puree the arils in a sanitized blender, then fill sanitized ziplock bags and freeze for 24 hours. Thaw before adding to the fermentor.
