RecipeDB - Raspberry Beer

[hazard]

Raspberry Beer

Specialty - American Wheat
All Grain

6 Votes

Brewer's Notes

mash @ 50 deg 30min, 65 deg 30 min.
Ferment at 18 deg for 7 days.
Rack onto 2.1kg of frozen raspberries, continue fermentation at 18 deg for another 7 days.
Rack and cold condition for further 7 days.

Malt & Fermentables

%	KG	Fermentable
	2.5 kg	JWM Export Pilsner
	2.25 kg	JWM Wheat Malt
	0.25 kg	Flaked Oats

Hops

Time	Grams	Variety	Form	AA
	30 g	Hallertauer (Pellet, 4.8AA%, 60mins)

Yeast

11 g

DCL Yeast US-05 - American Ale

Misc

	2100 g	Red Raspberries
	1 tsp	Yeast Nutrient

23L Batch Size

Brew Details

• Original Gravity 1.045 (calc)
• Final Gravity 1.011 (calc)
• Bitterness 16.6 IBU
• Efficiency 65%
• Alcohol 4.42%
• Colour 7 EBC
• Batch Size 23L

Fermentation

• Primary 7 days
• Secondary 7 days
• Conditioning 4 days

 

[scmgre]

so what was the final verdict? was it good?

 

[Ash in Perth]

This would have been great fot separating some in a 4L glass carboy or similar and aging with wyeast 3278... If it was too sweet, this could help attenuate it :icon_drool2:

Here is some details:

http://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=129

 

[scmgre]

This would have been great fot separating some in a 4L glass carboy or similar and aging with wyeast 3278... If it was too sweet, this could help attenuate it :icon_drool2:

Here is some details:

http://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=129

big fan of Belgian lambics but how long would the aging be? I've heard Kriek can take a couple of years.

 

[Wolfman]

Is this like a red ranga?