(adsbygoogle = window.adsbygoogle || []).push({});

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.

No comments:

Post a Comment