This recipe is based on Burley Oak’s series of dessert-like beers that combine lactic acidification, milk sugar, and copious fruit—or, if you prefer, a certain orange vegetable.
- Batch size: 5 gallons (19 liters)
- Brewhouse efficiency: 72%
- OG: 1.083
- FG: 1.034
- IBUs: 5
- ABV: 6.4% (pre-fruit)
- 9.2 lb (4.2 kg) pilsner
- 1.6 lb (726 g) white wheat malt
- 1.4 lb (635 g) flaked oats
- 12 oz (340 g) acidulated malt
HOPS & ADDITIONS SCHEDULE
- 2 lb (907 g) lactose at 60 minutes
- 0.25 oz (7 g) Sterling at 45 minutes [5 IBUs]
- 5–10 lb (2.3–4.5 kg) fruit (see below)
Omega OYL-605 Lacto or preferred Lactobacillus strain or blend Fermentis SafAle US-05 or similar
Mill the grains and mash at 148°F (64°C) for 60 minutes. Vorlauf 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—or more, depending on your evaporation rate. Boil for 15 minutes, then cover the kettle and allow the wort to cool to 100–110°F (38–43°C). Pitch Lactobacillus and hold the temperature between 90–120°F (32–49°C) for 18–24 hours, until pH has dropped to between 3.1 and 3.4. Then boil for 60 minutes, adding lactose and hops according to the schedule. Chill to 68°F (20°C), aerate well, and pitch the ale yeast. Ferment at 72°F (22°C) until the beer is 75 percent attenuated—i.e., at about 1.046—then add the fruit. Once fermentation is complete, crash to 34°F (1°C), condition 3 days, then rack to secondary. Condition until ready to package and carbonate.
Plug your desired fruit into this recipe or go with 1 gallon (3.8 liters) of fresh carrot juice. To evoke carrot cake, consider adding 1 lb (454 g) of dark brown sugar to the boil plus about 0.25 oz (7 g) vanilla beans and 2 cinnamon sticks to secondary for 5 days.