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Old 11-14-2013, 02:37 AM   #1
h-bar
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Default Tis' The Saison - Spiced Raspberry Ale

Recipe Type: All Grain
Yeast: Wyeast 3724
Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.050
Final Gravity: 1.009
IBU: 14.2
Boiling Time (Minutes): 60
Color: Deep red
Primary Fermentation (# of Days & Temp): 1 week 75 F
Secondary Fermentation (# of Days & Temp): 1.5 Weeks 75 F
Tasting Notes: Smells like fresh raspberries. Tastes slightly sweet/tart, with a dry/spicy finish.

4# Belgian Pale
3# Vienna
1# Munich dark
0.5# Special B
0.25# Carapils


0.5 oz Willamette - 60 min
0.5 oz Willamette - 10 min
1 Cinnamon stick - 10 min
Orange peel from one medium orange - 10 min
1/2 tsp whole allspice - 10 min

Mashed at 150 F, no sparge

Fermented for one week, and then transferred to secondary. At this point, I added:
5 lb thawed frozen raspberries
2 vanilla beans

After about a week and a half, I tasted it, and it was delicious! Decided it was time to bottle! I was so excited about this one, I cracked one open after only a week. It's nicely carbed, and still great tasting. It doesn't have a huge head, but lacing is retained throughout. Picture to follow. I'm going to have a hard time not letting it age any further, or sharing!

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Old 11-14-2013, 02:44 AM   #2
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For some reason, my ipad makes it look fuschia. It really is a darker red.
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Old 06-05-2014, 08:54 PM   #3
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Wow I might have to try this. Any clue what the extract recipe would come out to? AG is too much for my small aprtment

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Old 09-02-2014, 04:43 PM   #4
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So sorry, I didn't see your post until now. For an extract recipe, you could use 7# Light DME and use the same amount of Munich, Special B and Carapils as steeping grains. Unfortunately, there isn't a Vienna extract, so you'll just have to use light DME. Or, you could reduce the light DME and do a mini mash that includes the Vienna.

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