This was one of my early beers in my brewing career. It is probably still the best beer I have made. Unlike most fruit beers, this one is not too sweet, and the raspberry flavor is pronounced with a roasted caramel after taste (with raspberries still). Has a very complex flavor.
2 lbs Castle Belgian pale ale malt
1 lb light crystal malt
1 lb special B
1 lb Cara-Vienna malt
1 lb Belgian aromatic malt (yes, a whole pound)
8 oz malted oats
1.5 lbs raspberries (smashed)
2x vanilla beans
0.5 oz Irish moss
8 oz dark Belgian candi sugar
1 cup honey
0.25 oz Golding (60 min)
0.25 oz German Hersbrucker (60 min)
0.25 oz Fuggles (60 min)
0.25 oz Fuggles (15 min)
0.10 oz Cascade (15 min)
Mashed grains at 153 degrees for 50 minutes. Boil for 60 minutes. At 15 minutes before the end of the boil, add raspberries, brown sugar, honey, vanilla beans, and Irish moss. Strain solids out of the wort into the primary.
I got visible fermentation in two hours after pitching. Really violent, quick fermentation.
I will definitely try this one again. I will try for higher alcohol content. The head was like snow, and the flavors were excellent!
When I first did this (based on the original recipe) I used raspberry extract at kegging time. Oh boy was that a mistake.....WAY too much raspberry taste!!! Next attempt will be with real raspberries either at the end of the boil or in secondary. Has anyone else tried variations on this recipe?
why all the different bittering hops in this? can you still taste the raspberries with this even though all those hops espectially the late additions? and also why all the specialty grains? It seems as though some are there for the same reasons?? Any ideas? Thanks