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Dearg Chailleach (Red Hag)

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Dearg Chailleach (Red Hag)

back to search Back to Search  Style Details 

Beer Style: Fruit Beer  (20A)
Recipe Type: all-grain
Yield: 4 US gallons

Fruit Beer


A reddish light amber in color. Funky sour flavor from the fruits. Starts out sour and dry finishes with a tart rhubarb bite.


  • 8 lb American - Pale 2-Row
  • 2 lb American - Caramel / Crystal 20L
  • 2 lb American - Victory
  • 2 lb American - Red Wheat
  • 1 oz Crystal Pellet
  • 1 oz Saaz Pellet
  • 128 oz Strawberry/Rhubarb Puree at egual parts of each
  • Danstar - Munich Dry Wheat Yeast

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 8 days

Beer Profile

Original Gravity: 1.040
Final Gravity: 1.009
Alcohol by Vol: 4.06%
Recipe Type: all-grain
Yield: 4.00 US Gallons

Click to Print Recipe


Mash malts at 160 degrees with 4.5 gallons of water. Sparge with 3 gallons at 150 degrees. Crystal is added at 60, Saaz added at 15.
Strawberry/Rhubarb is added in the secondary fermentation stage. Depending on how well you puree the rhubarb you may need to strain the pulp out.
I must say that next batch I make I may just juice the rhubarb/strawberry and add that. I have found that there is a lot of wasted beer that is left in the pulp.