Pinot Grigio Oenobeer: Italian Grape Ale

The Mivino Pinot Grigio juice concentrate in this recipe comes from a kit that yields 3 gal. (11.4 L) of wine when diluted 50:50 with water. The kit includes 1.5 gal. (5.7 L juice). This recipe uses half of that (0.75 gal., 2.8 L) for a 3 gal. (11.4 L) batch of beer.

Mash malt at 152°F (67°C) for 45 minutes using a thickness of 1.25 qt./lb. (2.6 L/kg), or about 8.13 qt. (7.7 L) of mash water. Vorlauf, lauter, and sparge with 7.12 qt. (6.7 L) sparge water. Pre-boil volume should be approximately 3 gal. (11.4 L).

Boil 60 minutes, adding hops as indicated. Post-boil volume will be approximately 2.25 gal. (8.5 L). Chill to 65°F (18°C), then add the grape juice concentrate to bring total fermenter volume to 3 gal. (11.4 L).

Microwave 4 oz. (118 mL) bottled water for 15 seconds to warm it to 100°F (38°C), then add yeast and Go-Ferm. Allow 30 minutes to rehydrate and pitch to wort. Oxygenate at 2 liters/minute for 30 seconds. Ferment at 65°F (18°C) for 17 days then transfer to a Corny keg. Chill to 40°F (4°C) and force carbonate to 2.5 vol. (5 g/L) of CO2.

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