Beeritos – How 4lbs of Doritos ended up in my mash.

So the inspiration for this beer came from the Experimental Brewing podcast and an interview they did with Bainbridge Brewing.  Locally there is a ‘StrangeBrews’ festival which local breweries try to one up each other with wacky beers.   Among the strange beers they’ve made for the festival included one called ‘Beeritos’ which was brewed with 30% cool ranch Doritos.   Essentially it’s a cream ale where all the corn comes from Doritos.

There was enough information in the podcast to easily formulate a clone recipe.   I counted the Doritoes as ‘flaked corn’ in beersmith and scaled up until they accounted for 30% of the mash.  The rest of the beer is apparently 100% 2-row according to the brewer, which fits the profile for a cream ale.   For an original gravity of a typical cream ale (1.048) that means you need about 4 party size bags (15.7 oz) of Cool Ranch Doritos.

I had a starter of Wyeast Northwest Ale available so that seemed like as good any to use for this beer. I would say if I ever did this beer again, I’d probably switch to using ‘baked’ Cool Ranch Doritos. There was a bit of an oily sheen on the top of the wort in the kettle and a bit did also settle to the surface in the fermentor. The pre-fermentation wort still had a light ‘ranch’ flavor, but by no means overpowering.

I smashed up the doritos before mashing in with them, but that is apparently unneeded because by the end of the mash they had all liquefied into nothing. During chilling at the end of the boil globs of oil collected on the surface of the wort. So be prepared for a good clean-up in order to ‘de-grease’ your brewery. It was pretty obvious in the fermentor that more than a little bit of liquefied corn chip had made it there.

  • 12/16 – Ended up racking to secondary in order to leave a bit more oil behind and added gelatin. Set in garage which is unheated, so it’s sub-40 degrees there right now.
  • 12/30 – Racked into a keg and primed with 1.6oz of cane sugar.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 18.5 IBUs 6.8 EBC 1.050 1.013 4.8 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Cream Ale 1 C 1.042 - 1.055 1.006 - 1.012 8 - 20 4.9 - 9.9 2.4 - 2.9 4.2 - 5.6 %


Name Amount %
Pale Malt (2 Row) US 7.5 lbs 68.18
Cool Ranch Doritos 3.5 lbs 31.82


Name Amount Time Use Form Alpha %
Cascade 1 oz 60 min Boil Pellet 4.4
Cascade 0.5 oz 15 min Boil Pellet 4.4


Name Amount Time Use Type
Calcium Chloride 3.40 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 3.40 g 60 min Mash Water Agent
Phosphoric Acid (88%) 2.70 ml 60 min Mash Water Agent


Name Lab Attenuation Temperature
Northwest Ale (1332) Wyeast Labs 69% 65°F - 75°F


Step Temperature Time
Saccharification 150°F 60 min
Mash Out 168°F 15 min

Leave a Reply

Your email address will not be published. Required fields are marked *