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Agave is probably best known as the plant behind Mexico's signature spirit, tequila, but it is also increasingly being
used a sweetener in other settings. Thus, it is an available sugar source for the homebrewer. This particular recipe
produces a beer with around 5.5% alcohol.
Ingredients:
4 oz crushed Munich malt (10L)
2 oz crushed Vienna malt
8 oz crushed honey malt
12 oz crushed 2 row pale malt
1 lb flaked rye
muslin bag
6.6 lbs Muntons liquid light malt extract
priming sugar
2 oz Cascade hop pellets (α-acid 5.0%)
2 oz Cascade hop pellets (α-acid 6.4%)
11.75 oz Trader Joe's Organic Raw Blue Agave
Lallemand Nottingham Ale Yeast
water
Steps:
If using tap water, preboil all the water you'll need to get the chlorine out.
Cool (heat) 1 and 5/16 gal water to steeping temperature 155±5°F.
Put crushed & flaked grains in muslin bag, tie off, and steep 50 minutes, maintaining temperature.
Congratulations, you now have a wort!
Remove grain bag and place in 3 gal warm water as a final pseudosparge, massaging bag underwater to remove all the juices.
Sqeeze out bag and add 3 gal pseudosparge wort to main wort.
Bring wort to a boil.
When you've got a rolling boil going, add 1 oz of the hop pellets (α-acid 5.0%) for bittering and boil 40 minutes.
Add liquid malt extract and boil 5 more minutes.
Add 1 oz hop pellets (α-acid 5.0%) for flavoring and boil a further 15 minutes before terminating.
Put wort in fermentation vessel and bring the volume up to 5 gal by adding (preboiled) water.
Cool in an ice bath to around 75°F before adding the agave and pitching yeast.
After 1-2 weeks when fermentation has basically stopped, rack the ale to the secondary fermentation vessel and dry hop
with 2 oz hop pellets (α-acid 6.4%).
Prime and bottle after two weeks secondary fermentation.
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