Recipe Type: All Grain Yeast: Nottingham Yeast Starter: No Additional Yeast or Yeast Starter: No Batch Size (Gallons): 5.25 Original Gravity: 1.042 Final Gravity: 1.010 IBU: 10 Boiling Time (Minutes): 60 Color: 5 Primary Fermentation (# of Days & Temp): 7 @ 68F Secondary Fermentation (# of Days & Temp): 14 @ 68F
Brewer: Brewpilot -
Beer: Razzberry Ale
Style: American Pale Ale
Type: All grain Size: 5.2 gallons
Color: 5 HCU (~5 SRM)
Bitterness: 10 IBU
OG: 1.041 FG: 1.010
Alcohol: 4.0% v/v (3.1% w/w)
Grain:
7 lb. Maris Otter
Mash: 80% efficiency
Single Infusion, 60 minute rest at 150F
Mashout at 170F for 15 minutes
Boil: 70 minutes SG 1.034 6.25 gallons
Fuggles 4.4AA .5oz @ 60 min.
Fuggles 4.4AA 1.00z @ 0 minutes
Irish Moss 1tsp @ 15 minutes
Hops:
.5 oz. Fuggles (4.75% AA, 60 min.)
1 oz. Fuggles (aroma)
Yeast: Danstar Nottingham Ale Yeast 11g rehyrdated in 100ml of 88F water
Pitched at 68F
Log: Brewed on 11-6-06
Fermentation at 68F for 7 days
Transfer to secondary on top of 2.5lbs of raspberries
Carbonation: 5oz of corn sugar at bottling time
What is the best way to ensure you won't get any contamination when you rack to the secondary on top of the raspberries? Sorry if this is a silly question--I've never brewed a fruit beer before.
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Primary: None
Secondary: English Pale Ale
Kegged: Hefeweizen
Bottled: EdWort's Haus Pale Ale, Belgian Wit, Bass & Co Pale Ale Clone
Up Next: IPA - Dogfish Head maybe...
Razzberry Ale
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