Beet it Beet it UP Recipe

Recipe Info

Recipe Image

Beet it Beet it UP

by on
All Grain
1 Gallon(s)
2.5 Gallon(s)
60 min
Comments  Brew Sessions (0)
Mashing at lower temps (149) to produce crisper flavors and mouth feel. Sparged at 185 and resulted in 166F mash temp. Need 190F Sparge temp. Probably going to need to add lactic acid to bring sour flavor. Acidulated malt was supposed to do the same, but should be used in 20-50% of grist. Only used about 25% and did not have a very sour flavor come through. Did not test mash PH though. Got a stuck sparge, need to increase the amount of rice hulls.


% lb fermentable ppg   L   usage  
43% 1 Wheat Malt - DE 37
28% 0.65 Pilsner - BE 36
17% 0.4 Acidulated Malt - DE 27
4% 0.1 Rice Hulls - US 0
9% 0.2 Acidulated Malt - DE 27
2.35 lb


oz variety type usage time AA   IBU  
0.1 Santiam Pellet Boil 60 minutes 6.0 11.0
0.1 oz IBUs calculated using the Tinseth formula

Hop Summary

oz variety type AA
0.1 Santiam Pellet 6.0
0.1 oz  


name attenuation  
White Labs German Ale/Kölsch WLP029 75%

Other Stuff

amount unit name usage
0.15 oz Sea Salt Boil
0.2 oz Coriander Boil
1 oz Currant Mash
1 oz Goose Berry Mash

Mash Steps

type heat temp °F time
Saccharification Rest Infusion 149 60 minutes
Saccharification Rest Decoction 150 45 minutes

Special Instructions

  1. Mash grains, 0.4 lbs acidulated malt, currant, 1 red plum (chopped) and goose berries (Chopped) at 149F for 60 mins
  2. Add acidulated malt and mash for 45 minutes at same temp (Had to add 2 cups of boiling water, taken from sparge volume)
  3. Sparge at 170F using calculated volumes from Boil 4 cups of the total sparge volume and add to mash to bring it to sparge temp.
  4. Sea salt and coriander to be added with 10 mins left in boil
  5. Chop and mash 4 red plums and add to secondary
  6. Add Santiam hops to secondary and leave for 2 weeks

Tasting Notes (0)

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Recipe Facts

Beet it Beet it UP
1.00 Gallons Liters
2.50 Gallons Liters  @  60  min
4.6° SRM
11.0 IBU (tinseth)
5.3% ABV
182 per 12oz
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