That Beet lager

While we're at the cusp of the new year, here is that beet lager beer I  mentioned in a previous blog. 

This will be a partial mash recipe where I'll start with a small cereal mash of maize and Cara-pils® malt.  The maize give us that American lager flavor, while not providing the lightness we associate with pale American "Lite" lagers.  The maize has to gelatinize at the top end of the beta-amylase process (148-150ºF) to extract all of the corn goodness. To that cereal mash I'll add more brewing liquor and the golden light DME and begin the wort boil.  Towards the end of the boil, the 1-1/2 lbs. of beets, which were roasted, peeled frozen and thawed, will be added to the brew kettle. The color will be extracted. At the same time I'll add a bit of cracked Black Peppercorn, Grains of Paradise and a pinch of salt to spice it up a bit.

I'll ferment with White Lab's WLP840 American Lager yeast to provide a light but flavorful background and ferment between 50-55ºF for a couple of weeks.  This beer is based on the category 1-C, American Classic Lager, but will be under style 21-A Spice, Herb or Vegetable beer since the recipe contains 1-1/2 lbs. of vegetables.

K&C Recipe Page

From all I've read and viewed, I understand that the beers produced do not taste like Beets. Thank goodness for that! Despite the unusual nature of this beer, I'm looking forward to brewing and consuming it. If it tastes like beets, I'll still keep some for others to taste and keep some in clear bottles for effect.

The entire recipe can be found on my Recipe Page.