It's that time of the year when we've all had enough of the cold weather (unless you're in the southern hemisphere) and it's about time we're reminded what summer is all about.
Our friend Luis Amezquita, also known as Wicked Brew came up with the idea for this interesting beer whilst grabbing ice cream with his wife and daughter on a summers day. Packed with a lot of fresh fruit, this beer really embraces what summer is all about.
65 F/ 18C
Pale Malt (2 Row) US
Dry hop (if you want more hop aroma)
US-05 Safale American
Clean all the equipment using starsan and let it air dry
Brew as per your desired method. However Luis uses a 3 vessels and he runs a 10 gallon mash tun and a 15 gallon kettle.
Once you've finished your brew day, throw in the two packets of yeast and then let it sit there for a couple weeks in primary. Once you've hit the two week mark it's time to transfer to the secondary.
Make your puree. You'll want to make sure you make your puree with clean fruits. Assuming they are fresh and clean you shouldn't have any issues. Once you've made the puree make sure you throw it in the freezer for a couple weeks. This will help to kill off any wild yeast and limit any infections.
Once your beer is in the secondary this is where you throw in your fruit puree. Make sure your puree is fully defrosted before throwing it into the secondary.
After 2 weeks in the secondary fermenter you'll be good to bottle or keg.
You can connect with Luis on Instagram Here
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