Beer Recipe of the Week: Stef's Olive Beer

Michael Walsh, Stefanie Hedlund and Heidi Walsh, Lino Lakes, MN, Primary Fermenters Brewers and Vintners

Gold Medal

“Stef’s Olive Beer”

Spice, Herb, or Vegetable Beer

 

Ingredients for 2.5 U.S. gallons (9.46 liters)

2.125 lb   (0.96 kg) wheat malt

1.875 lb   (0.85 kg) pils malt

7.0 oz      chopped green olives
(in secondary)

0.5 oz      (14 g) Celia pellet hops,
2.8% a.a. (60 min)

Wyeast No. 1056 Chico ale yeast

forced CO₂ to carbonate

Original Specific Gravity: 1.041

Final Specific Gravity: 1.009

Boiling time: 90 minutes

IBUs: 12

SRM: 2.8

Primary Fermentation: 1-2 weeks

Secondary Fermentation: 7-10 days with chopped olives

Directions

Mash at 152° F (67° C) for 60 minutes. Drain chopped olives of salt brine before adding to secondary. Do not add the brine itself! This will result in an extremely oily mouthfeel with an overwhelming saltiness.

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