Jacob Sembrano, head brewer at Chicago’s Cruz Blanca brewpub, shares this recipe for their American lager—a showcase of Bloody Butcher red corn, grown and malted at Sugar Creek Malt in Lebanon, Indiana.
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“The pigment of the beer will change from a deep ruby to a blush-peach color after fermentation,” Sembrano says. “This is why we call it Fade Away. … The flavor of red corn is unlike any malt I have ever tasted. It is spicy and has a black-pepper finish to it, and an aroma of stone-ground grits. It provides a rich, full body to this lager.”
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.057
FG: 1.012
IBUs: 20
ABV: 5.9%
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