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Recipe: Tripping Animals Limonada Rosada
Courtesy of the team at Tripping Animals in Doral, Florida, here’s a recipe for a beer in their Limonada series, inspired by Latin-style lemonades—pink lemonade, in this case. Tart, crisp, and refreshing, Rosada is aged on lemons, raspberries, and strawberries.
Photo: Courtesy Tripping Animals
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ALL-GRAIN
Batch: 5 gallons (19 liters)
Brewhouse Efficiency: 72%
OG: 1.057
FG: 1.010
IBUs: 15
ABV: 6%
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ALL-GRAIN
Batch: 5 gallons (19 liters)
Brewhouse Efficiency: 72%
OG: 1.057
FG: 1.010
IBUs: 15
ABV: 6%
[PAYWALL]
MALT/GRAIN BILL
7.5 lb (3.4 kg) two-row
3 lb (1.4 kg) white wheat
HOPS & ADDITIONS SCHEDULE
0.9 oz (26 g) Columbus at 10 minutes [15 IBUs]
3.5 oz (100 g) lemon puree at secondary
4.4 lb (2 kg) strawberry puree at secondary
2.2 lb (1 kg) raspberry puree at secondary
YEAST
Lactobacillus; LalBrew Voss Kveik
DIRECTIONS
Mill the grains and mash at 153°F (67°C) for 45 minutes. Recirculate until your runnings are clear, then run off into the kettle. Cool the wort to 100°F (38°C) and pitch the Lacto; cover the kettle tightly and, if possible, keep headspace purged with CO2. When the wort has acidified to your liking—aim for a pH around 3.2–3.4—proceed to boil. (Optionally, skip the Lacto and kettle-souring and adjust with lactic acid instead, then proceed to boil.) Boil 60 minutes, adding hops according to the schedule. After the boil, cool to 90°F (32°C), aerate the wort, and pitch the kveik. Ferment at 90°F (32°C). Once fermentation is complete and gravity has stabilized, cold-crash, transfer off the yeast into a secondary vessel, add the fruit, and keep cold for 48–72 hours. Then rack off the fruit to package and carbonate.
BREWER’S NOTES
We use aseptic puree. If you’re processing fruit, smashing it is a good way to maximize surface area and contact. This recipe lends itself to lots of spin-offs, so don’t be afraid to have some fun with it. Adjuncts such as vanilla, marshmallow, and lactose can stretch this simple banger into a bevy of trippy options.
