Ag Base For A Framboise

[petesbrew]

Hey guys,
Making up a framboise for my 10yr anniversary, as it's the only beer my wife sorta likes.
Done a few kit versions before using the Canadian Blonde as a base, but what would you all suggest for an AG base?

So far I'm guessing belgian or american blonde, or belgian pale ale recipes. Obviously something basic.
If you've got any tried & true recipes you're willing to share I'm all ears.
Yeastwise I've got Saison, trappist, belgian wit & Brett bruxellensis. With the brett I'll probably either put a few drops in some bottles and store, or split the batch.

Cheers in advance.
oh, planning it for end feb, so I'd better get my act together.
Pete

 

[Charst]

Im not ready to be playing wiht lambic yet so I brewed a Saison Framboise.

90% Dingermans Pils
10% JW Wheat
Mashed at 63 for 90 mins, raise to mashout

90 minute boil
18 IBU of Hallertau.
Wyyeast 3711 got it down to 1004 then i added 1.5kg raspberries into secondary.

Taste great, nice refreshing tart sourness from raspberries but nothing like a Lambic Framboise for sourness.

nice pink colour and more raspberry smell than taste but Really happy with it!

 

[petesbrew]

Im not ready to be playing wiht lambic yet so I brewed a Saison Framboise.

90% Dingermans Pils
10% JW Wheat
Mashed at 63 for 90 mins, raise to mashout

90 minute boil
18 IBU of Hallertau.
Wyyeast 3711 got it down to 1004 then i added 1.5kg raspberries into secondary.

Taste great, nice refreshing tart sourness from raspberries but nothing like a Lambic Framboise for sourness.

nice pink colour and more raspberry smell than taste but Really happy with it!

Ah yeah, it is Saison season! That's another style I forgot to add to my suggestion list. (actually I've got a saison on the go, but that's for my son's birthday)
I'm just wondering if I'm cutting it fine with the saison yeast, being december now.

Here's a pic of my original knk framboise. If I can get the same colour I'll be happy.

 

[Charst]

Ah yeah, it is Saison season! That's another style I forgot to add to my suggestion list. (actually I've got a saison on the go, but that's for my son's birthday)
I'm just wondering if I'm cutting it fine with the saison yeast, being december now.

Here's a pic of my original knk framboise. If I can get the same colour I'll be happy.
View attachment 50566

its the wild fermentation thats puts me off the lambic route, too much chance, at least with a saison you can get a nice dry beer and use the fruit to add the acidity, don't have a pic but mines about the same colour. perhaps pitch some bugs after a saison ferment to funk it up?

 

[petesbrew]

its the wild fermentation thats puts me off the lambic route, too much chance, at least with a saison you can get a nice dry beer and use the fruit to add the acidity, don't have a pic but mines about the same colour. perhaps pitch some bugs after a saison ferment to funk it up?

Yeah, the last knk I made of it I added a few drops off the dregs of a sour beer to a dozen champagne bottles. It improved the flavour amazingly, so I'll be doing the same for this one.

 

[JonnyAnchovy]

personally I'd be shooting for around 50% or more wheat in the grainbill, if you're aiming for a more traditional framboise...

 

[petesbrew]

Boiled it up last night.

10th Anniversary Framboise
A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 5.27
Anticipated OG: 1.048 Plato: 11.955
Anticipated EBC: 10.3
Anticipated IBU: 23.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
75.9 4.00 kg. Pale Ale Malt (2-row) Australia 1.037 5
19.0 1.00 kg. JWM Wheat Malt Australia 1.040 4
2.5 0.13 kg. Weyermann Carapils (Carafoam) Germany 1.037 3
2.7 0.14 kg. Weyermann Melanoidin Germany 1.037 70

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Northern Brewer Pellet 15.00 22.4 60 min.
10.00 g. Styrian Goldings Pellet 4.50 1.3 10 min.


Yeast
-----

White Labs WLP565 Belgian Saison I

Extras: 1.5kg Raspberries in Cloth bag in secondary.

 

[petesbrew]

It's a sad day when you walk into the brewery to a wrong smell.
Took a sample tonight and the phenolic flavours have taken hold.
For the moment I'm going to try and RDWHAHB, but I've cancelled tomorrow's brewnight, mainly to declare chemical warfare on my gear.
Do what you gotta do hey?

Reckon my framboise might be based on a 1/2 batch of porter instead!

 

[barls]

had good sucess with this as a sour base

hacker pschorr weise dark

Selected Style and BJCP Guidelines
15B-German Wheat/Rye Beer-Dunkelweizen

Minimum OG: 1.044 SG Maximum OG: 1.056 SG
Minimum FG: 1.010 SG Maximum FG: 1.014 SG
Minimum IBU: 10 IBU Maximum IBU: 18 IBU
Minimum Color: 14.0 SRM Maximum Color: 23.0 SRM


Recipe Overview
Wort Volume Before Boil: 27.00 l Wort Volume After Boil: 20.00 l
Volume Transferred: 20.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 20.00 l Volume Of Finished Beer: 19.00 l
Expected Pre-Boil Gravity: 1.041 SG Expected OG: 1.056 SG
Expected FG: 1.015 SG Apparent Attenuation: 73.0 %
Expected ABV: 5.4 % Expected ABW: 4.3 %
Expected IBU (using Tinseth): 17.3 IBU Expected Color (using Morey): 8.6 SRM
BU:GU ratio: 0.31 Approx Color:
Mash Efficiency: 80.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC


Fermentables
Ingredient Amount % MCU When
German Wheat Malt 2.200 kg 50.3 % 1.4 In Mash/Steeped
German Pilsner Malt 1.500 kg 34.3 % 0.8 In Mash/Steeped
Rice Hulls 0.226 kg 5.2 % 0.0 In Mash/Steeped
German Munich Malt 0.226 kg 5.2 % 0.5 In Mash/Steeped
Belgian Caramel Munich Malt 60 0.198 kg 4.5 % 5.0 In Mash/Steeped
Bairds Chocolate Malt 0.028 kg 0.6 % 5.3 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
German Tettnang 4.5 % 28 g 17.3 Loose Pellet Hops 60 Min From End



Yeast
Wyeast 3638-Bavarian Wheat

Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (65C/149F) 90minute

Step Type Temperature Duration
Rest at 65 degC 90


Recipe Notes
from beer captured p152

 

[petesbrew]

Cheers Barls. But after a few average wheat beer attempts I think I might leave that whole style to the experts. Ales are more forgiving.

Last night I started up a Rodenbach Grand Cru culture (failing that, a Brett Bruxellensis), as a just in case when I rack it.

The underlying flavour isn't too bad, so for the moment I'm still going ahead with this framboise.
Last I checked the SG was 1024. Dunno what it started at (1040+) as the hydrometer broke.

 

[petesbrew]

Cheers Barls. But after a few average wheat beer attempts I think I might leave that whole style to the experts. Ales are more forgiving.

Last night I started up a Rodenbach Grand Cru culture (failing that, a Brett Bruxellensis), as a just in case when I rack it.

The underlying flavour isn't too bad, so for the moment I'm still going ahead with this framboise.
Last I checked the SG was 1024. Dunno what it started at (1040+) as the hydrometer broke.

Racked it onto 1.5kg raspberries last night.
My plan is to bulk prime half, then add the brett bruxellensis to the 2nd half.
Been saving champagne bottles for this one.

 

[petesbrew]

Small update on this.
The "phenolic"y flavours were pretty pronounced, after 1.5kg. I added another 500g raspberries a couple of weeks later which took a lot of the edge off.
It's bottled now and tasting not too bad. But I've made better. Maybe next time I'll go for a trappist yeast for a spicier edge.
The wife tasted it and wasn't overly impressed... she picked up smoke as one of the flavours!

I'll see how this one develops over time, and how it fares in a comp... for the judging notes rather than any real hope of a prize.

 

[petesbrew]

Had one of SWMBO's friend suggest turning this mediocre framboise into a shandy.
Worked very well.
2 parts framboise : 1 part lemonade.

I've got a few other so-so beers left over from last year that could use the shandy approach.