This recipe from Drinkers for Ukraine includes grist percentages but leaves the strength up to the brewer—Jump Ship in Edinburgh, Scotland, even brewed an alcohol-free version, taking “anti-imperial” in another direction. We, on the other hand, went big.

Lana Svitankova , Joe Stange Sep 7, 2022 - 3 min read

Photo: Matt Graves/mgravesphoto.com

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Following the open-source Drinkers for Ukraine recipe, we’re embracing the beet as a colorful, earthy-sweet accent to the robust malt bill.

If you brew it, consider a donation to the Red Cross efforts in Ukraine or another relevant cause, such as Come Back Alive, which provides needed defensive equipment to the Armed Forces of Ukraine.

Batch size: 5 gallons (19 liters) Brewhouse efficiency: 72% OG: 1.111 FG: 1.038 IBUs: 48 ABV: 10%

MALT/GRAIN BILL 10.9 lb (4.9 kg) pale ale 3 lb (1.4 kg) Vienna 2.4 lb (1.1 kg) flaked oats 1.5 lb (680 g) crystal/caramel 60L 1.5 lb (680 g) crystal/caramel 120L 1.5 lb (680 g) debittered black 14 oz (397 g) chocolate malt

HOPS & ADDITIONS SCHEDULE 1.6 oz (45 g) Hallertauer Magnum at 60 minutes [48 IBUs] 2 lb (907 g) beets, peeled, baked, and chopped

YEAST Omega OYL-007 British Ale II or other favorite British-style ale strain

DIRECTIONS Mill the grains and mash at 148°F (64°C) for 45 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 60°F (16°C). Aerate well and pitch plenty of healthy yeast. Ferment at 65°F (18°C) for the first half of fermentation, then allow the temperature to free rise to 73°F (23°C) and add the beets in a mesh bag. When fermentation is complete and gravity has stabilized, remove the beets, then crash, package, and carbonate to about 2 volumes of CO2.

Earthy yet sweet, beets can add color, fermentable sugar, and comfort to your next brew—an anti-imperial stout, perhaps?

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