2015 Fruit Beer
Hand entered from Zymurgy Magazine
10 Gallons
60 min boil
9.1 IBU
9.3 SRM
1.047 OG
1.019 FG
11 lbs 2 row
5 lbs Wheat
2 lbs Honey malt
1 lb Carafoam
1 lb Caramunich II
24 lbs Raspberries
0.65 oz Hallertauer Mittelfrueh @ 60 First Wort
Yeast Nutrient
Raspberry Extract at bottling
English Ale (WLP002)
Mash at 159 F
Single infusion mash at 159°F (71°C) for 60 minutes. Once fermentation slows after a few days, rack onto pre-frozen and thawed raspberries at a rate of 2.4 pounds per-gallon. A large paint strainer bag is recommended to hold the fruit. The 5.5 gallons of beer plus the fruit fills a 7.9 gallon wine fermenter nearly to the top.
Keg, carb and back sweeten to taste with apple raspberry concentrate. Keep the beer cold to prevent secondary fermentation.
10 Gallons
60 min boil
9.1 IBU
9.3 SRM
1.047 OG
1.019 FG
11 lbs 2 row
5 lbs Wheat
2 lbs Honey malt
1 lb Carafoam
1 lb Caramunich II
24 lbs Raspberries
0.65 oz Hallertauer Mittelfrueh @ 60 First Wort
Yeast Nutrient
Raspberry Extract at bottling
English Ale (WLP002)
Mash at 159 F
Single infusion mash at 159°F (71°C) for 60 minutes. Once fermentation slows after a few days, rack onto pre-frozen and thawed raspberries at a rate of 2.4 pounds per-gallon. A large paint strainer bag is recommended to hold the fruit. The 5.5 gallons of beer plus the fruit fills a 7.9 gallon wine fermenter nearly to the top.
Keg, carb and back sweeten to taste with apple raspberry concentrate. Keep the beer cold to prevent secondary fermentation.
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