Someone asked for this, so here goes.
This is my first recipe posting, and I'm not at my brew-house so I don't have hard numbers handy so this is from memory, but I'll update later:
5gal batch, full boil from 6gal.
Partial mash of 4 pounds crushed 2 row Breiss + 1 pound crystal for 30 mins @160F.
Add 8 pounds light DME & bring to a boil. Add 8 pounds frozen raspberries and 1oz hallertau pellets.
Boil for 55 minutes, then add 2 more pounds of frozen rasberries.
Bring back to a boil for 5 minutes, then chill to 70F
Check gravity, and rack into sanitized carboy and oxegenate/aerate via your usual method (I just sloshed the fermenter a bit) and pitch Wyeast 1762 Belgian Abbey II smack-pack.
IMPORTANT: Use a blowoff hose with this brew, as our first batch had rasberry seeds clog the airlock, and caused a bright red rasberry volcano all over the dark corner of the living room we were fermenting in, as well as a spoiled batch of expensive ale.
We fermented in the primary for 2 weeks @ 70F with a fermwrap and temp controller. We then racked to a secondary, and pitched the last 2 inches of a bottle of Lindemans Fraboise after swirling it to break up the settled yeast. We then forgot about it for about 2 months (long story, but my brew partner and I both work 60-80 hours/week in the summer).
Primed with 1lb wheat DME and bottled half in bottles, the other half in Tap-a-Draft bottles, and left to carbonate for another 2 weeks.
Final result was an 8.5%abv ale that tastes as tart and crisp as fresh raspberries. Well carbonated, and ruby red in color with a slightly pink head. This is my favorite brew I've made so far, and will definitely do it again, perhaps this winter when I have more time to brew.
If you try it, let me know how it turns out.
Later,
Don
This is my first recipe posting, and I'm not at my brew-house so I don't have hard numbers handy so this is from memory, but I'll update later:
5gal batch, full boil from 6gal.
Partial mash of 4 pounds crushed 2 row Breiss + 1 pound crystal for 30 mins @160F.
Add 8 pounds light DME & bring to a boil. Add 8 pounds frozen raspberries and 1oz hallertau pellets.
Boil for 55 minutes, then add 2 more pounds of frozen rasberries.
Bring back to a boil for 5 minutes, then chill to 70F
Check gravity, and rack into sanitized carboy and oxegenate/aerate via your usual method (I just sloshed the fermenter a bit) and pitch Wyeast 1762 Belgian Abbey II smack-pack.
IMPORTANT: Use a blowoff hose with this brew, as our first batch had rasberry seeds clog the airlock, and caused a bright red rasberry volcano all over the dark corner of the living room we were fermenting in, as well as a spoiled batch of expensive ale.
We fermented in the primary for 2 weeks @ 70F with a fermwrap and temp controller. We then racked to a secondary, and pitched the last 2 inches of a bottle of Lindemans Fraboise after swirling it to break up the settled yeast. We then forgot about it for about 2 months (long story, but my brew partner and I both work 60-80 hours/week in the summer).
Primed with 1lb wheat DME and bottled half in bottles, the other half in Tap-a-Draft bottles, and left to carbonate for another 2 weeks.
Final result was an 8.5%abv ale that tastes as tart and crisp as fresh raspberries. Well carbonated, and ruby red in color with a slightly pink head. This is my favorite brew I've made so far, and will definitely do it again, perhaps this winter when I have more time to brew.
If you try it, let me know how it turns out.
Later,
Don
