The following beer recipe is featured in the September/October 2022 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
The biscuity, malty flavors of this off-dry amber ale are perfectly rounded by the dulce de membrillo, a typical Latin American quince paste, and enhanced by the coconut notes in Sabro hops.
You can buy dulce de membrillo in the USA through Amazon, or try your local Latin specialty food shop. Some of the available brands that we have tried and work a treat are Arcor, Esnaola, and Los Nietitos, but also several other brands are also available.
Matias Cavanna & Leandro Meiners share this recipe in their article “Skeptical Brewing 5” in Zymurgy magazine.
- 53.4% (2.75 Kg) pale ale malt
- 14.6% (0.75 Kg) Weyermann Carahell malt
- 14.6% (0.75 Kg) Vienna malt
- 9.7% (0.5 Kg) melanoidin or honey malt
- 7.8% (0.4 Kg) Weyermann CaraMunich I malt
- 6 g (0.2 oz.) Chinook, 13% a.a. @ 60 min
- 20 g (0.7 oz.) Sabro @ flameout/whirlpool, after adding quince paste
- 50 g (1.75 oz.) Sabro, dry hop when SG < 1.020
- Chico ale yeast
- Ca 50 ppm, Mg < 10 ppm, Na < 10 ppm, SO4 60 ppm, Cl 40 ppm, HCO3 < 10 ppm
- ADDITIONAL INGREDIENTS
- 0.5 tablet Whirlfloc @ 10 min
- 0.5 tsp. (1.5 g) yeast nutrient @ 5 min
- 250 g (0.6 lb.) dulce de membrillo (quince paste) @ flameout
- 110 g (3.9 oz.) corn sugar (if bottle conditioning) to 2.4 vol. of CO2
Yield: 19 liters (5 US gal.)
Original Gravity: 1.055 (13.6°P)
Final Gravity: 1.013 (3.3°P)
SRM: 13 SRM
Mash at 66°C (151°F) and adjust pH to 5.2–5.5. Rest for 60 minutes. If sparging, do so at 75–78°C (167–172°F). Collect enough wort in the kettle to yield enough wort to achieve 5 gallons (19 liters) in the fermenter.
Boil the wort vigorously for 60 minutes, adding the hops, Whirlfloc, and yeast nutrient as per the indicated schedule.
After the 60-minute boil, turn of the heat and add first the dulce de membrillo paste: cut it into slices and add slowly, waiting for each piece to dissolve before adding the next. Then make the whirlpool hop addition and let steep for 5 to 10 minutes before chilling the wort
Chill the wort to 20 °C (68°F) and transfer to the fermenter. Aerate thoroughly and pitch the yeast. Increase fermentation temperature 1 °C (1.8°F) each day.
Add the dry hops as per the indicated schedule.
After 3 days with no yeast activity (no gravity change), cold crash and chill the beer to as close to 0°C (32°F) as you can. Keep chilled for a week or two prior to bottling/kegging.
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