All Access Subscribers can download the Beersmith and BeerXML version of this recipe. Subscribe today.
Following the open-source Drinkers for Ukraine recipe, we’re embracing the beet as a colorful, earthy-sweet accent to the robust malt bill.
If you brew it, consider a donation to the Red Cross efforts in Ukraine or another relevant cause, such as Come Back Alive, which provides needed defensive equipment to the Armed Forces of Ukraine.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
10.9 lb (4.9 kg) pale ale
3 lb (1.4 kg) Vienna
2.4 lb (1.1 kg) flaked oats
1.5 lb (680 g) crystal/caramel 60L
1.5 lb (680 g) crystal/caramel 120L
1.5 lb (680 g) debittered black
14 oz (397 g) chocolate malt
HOPS & ADDITIONS SCHEDULE
1.6 oz (45 g) Hallertauer Magnum at 60 minutes [48 IBUs]
2 lb (907 g) beets, peeled, baked, and chopped
Omega OYL-007 British Ale II or other favorite British-style ale strain
Mill the grains and mash at 148°F (64°C) for 45 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 according to the schedule. After the boil, chill to about 60°F (16°C). Aerate well and pitch plenty of healthy yeast. Ferment at 65°F (18°C) for the first half of fermentation, then allow the temperature to free rise to 73°F (23°C) and add the beets in a mesh bag. When fermentation is complete and gravity has stabilized, remove the beets, then crash, package, and carbonate to about 2 volumes of CO2.