Red Dragon Fruit Beer Recipe D.I.Y. - Build The Bottle Beer Beer

Red Dragon Fruit Beer Recipe D.I.Y.

Red Dragon Fruit Beer Recipe D.I.Y.
Red Dragon Fruit Beer Recipe D.I.Y.

Red Dragon Fruit Beer Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Red Dragon Fruit Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!

Yield: 5 US Gallons


  •  1 lb Crustal malt — crushed
  • 1/3 lb Amber plain malt
  • 2 lb M&F amber dme
  • 2 oz Northern brewer hops for Boiling
  • 1 oz Fuggles hops for Finishing
  • 4 lb Red Dragon Fruit
  • 1 pk EDME ale yeast


Step 1
  • 1 lb Crustal malt — crushed

Put crushed grains in muslin bag & place in 1 gal of cold water. bring to a boil then remove grain bag,

Step 2
  • 1/3 lb Amber plain malt dme
  • 2 lb M&F amber dme

Remove pot from heat and add syrup & DME. Stir until dissolved.

Step 3
  • 2 oz Northern brewer hops for Boiling

Return pot to heat & add 2 oz northern brewer hops. Boil for 30-45 minutes.

Step 4
  • 1 oz Fuggles hops for Finishing

Add the figgles hops for the last 5 min of boil.

Step 5
  • 4 lb Red Dragon Fruit

Chop and/or puree fruit. Add to wort when the boiling is finished. Do not boil the fruit.

Steep for 1/2 hour then add 4 gal of cold water. (You can leave the fruit in the wort thru through primary stage)

The longer you leave it in, the stronger the fruit flavor will be.

Fermentation Through Bottling Red Dragon Fruit Beer Recipe

Transfer the wort into the primary fermenting vessel, then top off with cold water.

Aerate the wort at this point. This can be accomplished with an aeration stone or simply by rocking the fermenter back and forth once the lid is in place.

This is the time that you will want to take a specific gravity reading. Use a hydrometer and record the reading. Your targeted gravity levels though temperature will affect so you just need within range.
Step 6

Once the wort is cooled to around 72° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • 1 pk EDME ale yeast

Prepare a 2L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.


Ferment for 1 week at yeasts suggested temp on package.

Make sure your carboy is around a third empty leaving space for frothing and foaming.

After primary fermentation rack into your secondary carboy and let sit for another week.

The less exposure to oxygen the better it will taste so be careful when you rack.

(if you are adding dry hops you may add it now 1 ounce of your choosing)

After secondary fermentation of about a week sterilize and then bottle cap. Siphon slowly so that that sediments don’t get mixed in.

Step 6
  • 1-1/4 cups dry malt extract for priming or 3/4 cup priming sugar

Add priming sugar before bottling.

Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of boiling water for 5 minutes.

Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it.

This method ensures that the priming sugar will disperse evenly through your beer.

For proper carbonation, store your beer at 75° for at least the first week after bottling.

This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation.

Congratulations, You Have Completed Making this Awesome Red Dragon Fruit Beer!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Additional Info

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Varintorn Kantawong from Pixabay

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Written by Binyomin Terebelo
I love hearing from you about why you love something I wrote or published or a recipe I don't know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for Weekend Rabbi too.
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