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Old 12-12-2012, 02:24 PM   #1
rlbois1
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Default Spaced Rasberry Beer

Spaced,
Saw your Rasberry Beer on your blog and would like to give it a go. Here is my take (5 gallon boil/batch):

3.0lbs Sorghum Syrup @ 60 minutes
6.0oz Maltodextrine @ 60 minutes
0.5oz Hallertau Hops @ 60 minutes
0.5oz Tettnang Hops @ 30 minutes
0.5tsp Yeast nutrient @ 15 minutes
1.0tsp Irish Moss @ 15 minutes
0.5oz Tettnang Hops @ 10 minutes
3.0lbs Sorghum Syrup @ 0 minutes
1 packet Fermentis S-33 Trappist yeast
6.0lbs Frozen Raspberries (Secondary)

On your blog you say "The calcium carbonate definitely helped to keep the acidity down from the raspberries, otherwise it may not have been drinkable." What, when, and how much? Also, do you have any lessons learned to pass on? Less fruit? Would strawberries work? How long in the secondary? Thanks for your help.

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Previous:*Kitchen Sink Pale Ale, Annapolis Canadian Ale, *Dual Spires Black Lodge Ale, *3 Falls Blonde Ale, *5 Star American IPA, *Lucky 13 Imperial IPA, *English Pale Ale
Bottled/Pigged: Oak Aged Annapolis 90 Minute IPA(11/17/12), *Black Hops American IPA(11/25/12), *Centennial Honey Ale(12/29/12), *Rick's Rasberry Ale(1/18/13)
Secondary: Empty
Primary: Empty
In Planning: *Blackberry Ale

All (mostly) *Gluten Free; All (most of) the time...
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Old 12-13-2012, 08:11 AM   #2
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Hi Rlbois1,

More than happy to answer any questions you might have (your Dual Spires beer is fermenting away and looking really good so I owe you one

With the raspberries I didn't do anything to steralise the frozen fruit. To be honest I think the very high acidity / sourness was due to wild yeasts or alike. If I was to brew it again I'd see how the acidity goes. If it gets quite acidic I'd tell people it was a raspberry lambic

Recently I brewed a strawberry blonde. I can't say it's all down to just the strawberries but I didn't like the after taste. It was really easy drinking and others liked it but I wouldn't do it again.

Before you take on the brewing just think about how you are going to strain the fruit. The strawberry beer ended up clogging my tap and I was arm deep in my beer cleaning it out.

With this beer I wanted a simple beer that was dominated with Raspberry. If brewing to style you could drop the fruit down to 2lb's. But it was a really big hit as I brewed it.

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My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

All gluten free.

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Old 12-13-2012, 03:35 PM   #3
rlbois1
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Thanks for the feedback; I'm in. I'll let you know how it goes. What would you think of using something like this in lieu of the frozen rasberries?

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Previous:*Kitchen Sink Pale Ale, Annapolis Canadian Ale, *Dual Spires Black Lodge Ale, *3 Falls Blonde Ale, *5 Star American IPA, *Lucky 13 Imperial IPA, *English Pale Ale
Bottled/Pigged: Oak Aged Annapolis 90 Minute IPA(11/17/12), *Black Hops American IPA(11/25/12), *Centennial Honey Ale(12/29/12), *Rick's Rasberry Ale(1/18/13)
Secondary: Empty
Primary: Empty
In Planning: *Blackberry Ale

All (mostly) *Gluten Free; All (most of) the time...
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Old 12-13-2012, 06:51 PM   #4
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Yep, sorry I forgot to mention you have that stuff in the states. Definitely recommend using that as it will be already prepped for brewing.

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My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

All gluten free.

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Old 02-06-2013, 04:26 PM   #5
rlbois1
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I finally cracked a few bottles of this beer over the weekend and IMO it is probably the best batch of gluten free beer I have brewed in the past year of GF brewing. This is the first GF recipe that I would rebrew with no changes, AND that does not rate a "for a gluten free beer" disclaimer after any praise given to it. Below is the final recipe; the only change from the originally posted recipe is the substitution of rasberry puree for frozen rasberries. Thanks to Spaced for the great recipe. I will be brewing a blackberry version in the near future...

3.0lbs Sorghum Syrup @ 60 minutes
6.0oz Maltodextrine @ 60 minutes
0.5oz Hallertau Hops @ 60 minutes
0.5oz Tettnang Hops @ 30 minutes
0.5tsp Yeast nutrient @ 15 minutes
1.0tsp Irish Moss @ 15 minutes
0.5oz Tettnang Hops @ 10 minutes
3.0lbs Sorghum Syrup @ 0 minutes
1 packet Fermentis S-33 Trappist yeast
3lbs 1oz Raspberry puree (Secondary)

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Previous:*Kitchen Sink Pale Ale, Annapolis Canadian Ale, *Dual Spires Black Lodge Ale, *3 Falls Blonde Ale, *5 Star American IPA, *Lucky 13 Imperial IPA, *English Pale Ale
Bottled/Pigged: Oak Aged Annapolis 90 Minute IPA(11/17/12), *Black Hops American IPA(11/25/12), *Centennial Honey Ale(12/29/12), *Rick's Rasberry Ale(1/18/13)
Secondary: Empty
Primary: Empty
In Planning: *Blackberry Ale

All (mostly) *Gluten Free; All (most of) the time...
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Old 02-06-2013, 07:33 PM   #6
igliashon
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Sour fruit seems to go really well with sorghum. Probably why New Planet made a raspberry beer one of their flagship year-round brews! Might have to give this one a go when the weather warms up.

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Old 02-08-2013, 01:50 AM   #7
spaced
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Very glad this recipe worked out for you. It was a big hit with local brewing club and friends but a bit of a pain (and time consuming) to brew.

Wish we had puree in Australia like you do in the US. And canned "brewing fruit" that isn't full of sugar and preservatives.

On a side note, I should be brewing a black ipa based off your recipe in just over a week. Can't wait.

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My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

All gluten free.

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Old 04-23-2013, 07:24 PM   #8
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Hi guys -- I'm intrigued by this recipe, enough to want to try it as my first GF brew!

My only question is about the 2nd 3 Lbs of Sorghum Syrup @ 0 minutes of the boil: Does this mean add it to the boil just before removing it to chill, or adding it to the fermenter when pitching the yeast, or something else entirely?

Thanks!

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Old 04-24-2013, 12:31 AM   #9
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Right before or right after you turn the heat off. Doesn't matter that much. Its at the step called flameout (0 minutes left in the boil).

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Old 04-27-2013, 07:47 PM   #10
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Nice -- and thanks! "Flameout" is a new term to me, but I've also been out of the hobby for a few years.

Good to be back -- hopefully, my gluten-allergic GF likes this one!

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