Fruit Beer Requiem Raspberry
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craig_reed
Well-Known Member
I can't wait to try this beer after a week.. My beer ended at 1.012, and it tasted great at bottling.
Bottled last Friday, so I will probably put one in the fridge Wednesday and crack it Friday to sample as well.
craig_reed
Well-Known Member
Can't wait, its bottled up, resting in my dark brewing room covered with blankets.
I'm going to crack one at a week.. I have to taste this one cold!
Asharamitaro
New Member
I'm a first timer and love lambic so I decided to try and make my own.. My question is I followed a recipe for a pale ale but then boiled raspberries and sugar together then added it in, is the sugar going to kill the whole process? Please advise
tribble222
Well-Known Member
Extra sugar will make your brew have a higher alcohol content and dry it out a bit. It will probably still turn out fine
I'm guessing you'll cloud the beer by boiling.
I just racked my 1-gallon batch onto 600 g of frozen raspberries today. Just wanted to check to see what I think before I brew up 20 or 25 litres of it. But, after reading the entire thread, I am definitely excited to sample!
B
Take a walk on the wild side
craig_reed
Well-Known Member
I will post a picture of my finished product tonight. Been bottle conditioning for 24 days, and the taste is amazing!
I am already planning to brew up another batch of this before the fresh farmers market raspberries go out of season.
It still needs to carb up a little bit more for my taste, but all in all its amazing!
I am already planning to brew up another batch of this before the fresh farmers market raspberries go out of season.
It still needs to carb up a little bit more for my taste, but all in all its amazing!
Brewed this over the weekend. Followed the recipe to the T but.....
1. My OG was 1.050 because I had an accidental wort spill and replaced the wort with water.
2. My primary exploded over night. I reused a yeast cake (which started fermenting within 45 minutes!) and had an airlock on there instead of a blow off tube. Woke up to a loud sound and saw that the stopper and airlock popped out of the carboy.
Looking forward to this. I may leave it in the primary for 14 days. eidt: is 14 days okay or should I rack it to the seconday in 7? Is there a benifit to rack in 7-days b/c of the raspberry addition?
1. My OG was 1.050 because I had an accidental wort spill and replaced the wort with water.
2. My primary exploded over night. I reused a yeast cake (which started fermenting within 45 minutes!) and had an airlock on there instead of a blow off tube. Woke up to a loud sound and saw that the stopper and airlock popped out of the carboy.
Looking forward to this. I may leave it in the primary for 14 days. eidt: is 14 days okay or should I rack it to the seconday in 7? Is there a benifit to rack in 7-days b/c of the raspberry addition?
Jamison
Well-Known Member
After reading this recipe I had to try doing something with raspberries. I did a PM Northern Brewer Spotted Cow clone and used White Labs Cream Ale yeast. It was my first double brew day and wanted to do something my wife might like. Just put it in secondary on the berries today. Normally I secondary in a glass carboy, but decided to put the berries in a straining bag and use a bucket for easier clean up and to hopefully make racking to the bottling bucket easier. Can't wait to see how it turns out !
craig_reed
Well-Known Member
14 is fine! I did 14/21/28
This beer tranformed really well.
I made this for my wife, but a week after I brewed this we found out she is pregnant..... So, now I have to drink this batch.
I tried some after 2 weeks of carbonating and it was so bitter/tart that it was tough to finish. I was starting to worry about how I was going to drink 2 cases worth of this stuff.
Last night, I tried another one and after 4 weeks of carbing, this beer is shaping up REALLY well. It was very refreshing after working in the attic doing home improvements all day.
Thanks for the recipe.
I made this for my wife, but a week after I brewed this we found out she is pregnant..... So, now I have to drink this batch.
I tried some after 2 weeks of carbonating and it was so bitter/tart that it was tough to finish. I was starting to worry about how I was going to drink 2 cases worth of this stuff.
Last night, I tried another one and after 4 weeks of carbing, this beer is shaping up REALLY well. It was very refreshing after working in the attic doing home improvements all day.
Thanks for the recipe.
BeachBeerBoo
Well-Known Member
Just made this as my first AG. OG was 1.044, a bit low but still 65% efficiency according to Beersmith. Made this by special request of the wife, but can't wait to try it myself.
DGBrewer
New Member
I brewed up a batch of this yesterday, and indeed, it did need a blow off, the the air lock popped out of the primary after 24 hours and had I had to scramble to rig up a blow off hose for a plastic bucket primary.
BeachBeerBoo
Well-Known Member
Just bottled. FG 1.011. Primed with 7.2 oz of sugar in 5.5 gal. Already tastes delicious.
JonnySax
Well-Known Member
Hey everyone! Pretty much first time posting... but I've been on here a while!
I tweaked this recipe a bit using Beersmith... we'll see how it turns out.
I'm calling it "Red Tide Raspberry Amber Wheat"
6lb Wheat DE
2lbs Amber DE
14.4 oz Crystal 40L
2.4 oz Roasted barley
0.5 oz Northern brewer 60 min
0.25 oz Cascade 25 min
0.25 oz Cascade 5 min
40 oz frozen Raspberry fruit
White labs British Ale yeast WLP005
Est OG: 1.071
Brewing Day is TOMORROW!
I tweaked this recipe a bit using Beersmith... we'll see how it turns out.
I'm calling it "Red Tide Raspberry Amber Wheat"
6lb Wheat DE
2lbs Amber DE
14.4 oz Crystal 40L
2.4 oz Roasted barley
0.5 oz Northern brewer 60 min
0.25 oz Cascade 25 min
0.25 oz Cascade 5 min
40 oz frozen Raspberry fruit
White labs British Ale yeast WLP005
Est OG: 1.071
Brewing Day is TOMORROW!
MichaelsBrewing
Well-Known Member
JonnySax said:
Great! Keep us posted!
JonnySax
Well-Known Member
sorry mine is in plastic...
Mine too 
I made it today - the all grain version someone had posted. I used black roasted barley, so it came out a little darker than I expected, but from the look of everyone's secondaries it might not be far off. I'll post a picture after fermentation is through and after it's kegged and carbed.
I made it today - the all grain version someone had posted. I used black roasted barley, so it came out a little darker than I expected, but from the look of everyone's secondaries it might not be far off. I'll post a picture after fermentation is through and after it's kegged and carbed.
JonnySax
Well-Known Member
ya i used black roasted barley too. right now its right around the color of Amberbock... but my recipe is a little different.
JonnySax
Well-Known Member
Just got my version kegged yesterday. Got a final gravity of 1.018. not too bad... I'm estimating a 6-7% ABV. I tasted a bit, it had a good malty flavor and a nice tartness from the berries. We'll see how it ages.
MichaelsBrewing
Well-Known Member
thx997303 said:
No. It does not taste like framboise. It is simply no where near that dry. It tastes nothing like a lambic. The requiem is balanced pretty well young but definitely improves with age. Also, the framboise is quite acidic from the fruit. You are not going to detect the acidity either somewhat because of the roasted barley and C40 used.
Try it out you'll be pleased.
Cheers!
Brickwalker
Active Member
I saw at least one person tried this recipe with lambic yeast. How did it turn out?
Anybody have any thoughts/suggestions on using a lambic yeast?
Anybody have any thoughts/suggestions on using a lambic yeast?
ndhoffma
Well-Known Member
Just brewed a 10gal all grain version of this. Last time I did the 5gal extract version, it turned out well... hopefully this does as well.
JonnySax
Well-Known Member
Depending on when they brewed it, it may not be ready yet. lol. I've heard those take even longer to ferment and age than lager yeast! I dont know how it would turn out. I was happy with how the White Labs British Ale tasted when I kegged it. Its going to be even better once it ages.
MikeRoBrew1
Well-Known Member
Again not to spam the thread but I think it's not very nice to tell people this is safe to make without sanitizing your berries. Sure it's easier, and some people have had success but it also sucks to waste $40. Either sautee the berries or use camden.
I REALLY wish this info was in the original post, or else that I had done some more research before trying this. So far it has turned me off from brewing it again, which is a bummer.
I REALLY wish this info was in the original post, or else that I had done some more research before trying this. So far it has turned me off from brewing it again, which is a bummer.
Just curious about the infection portion of this. I've brewed a few beers with fruit. One with blueberries that I had frozen and picked myself, which I just thawed out and threw in the secondary. It turned out great. I noticed on the picture with the infection, it looks like it was in plastic and wondered if it wasn't the berries, but the vessel. I never ferment in plastic because it is so easy to develop scratches which are like the Grand Canyon for bacteria to hide in at the most vulnerable stage of the process. I have a buddy who has lost two batches recently and this is the only thing we do differently. I have yet to have any issues. Any one else have any experience with this?
JonnySax
Well-Known Member
chiteface said:
for my berries, I tossed mine in some 151 before racking to the secondary. I use plastic and I make sure I clean mine with cotton or soft stuff. this was only my first batch with plastic, so lets hope I can keep the scratches to a minimum.
JonnySax
Well-Known Member
UPDATE! After two weeks of Keg conditioning in the fridge, my wife and I tried our brew last night... it was wonderful! I think it will only get better with age. It starts with nice full malty body then the sweetness of the malt and the raspberry comes in... not too much though. Then it finished with a nice spicy tartness from the berries and the hops. I like my beers malty and slightly sweet, so this is GREAT! This WILL be brewed again!
This sounds great JonnySax, I think I am going to give this a try in about a month and hopefully have it at the perfect age for the summer. I also like that full malt body with the contributed sweetness. I was thinking of possibly doing 30 oz. raspberry and 10 oz. blackberry. I think those two berries go very well together and I am curious to see how they play together in a brew like this.
JonnySax
Well-Known Member
Oh ya! that would be awesome. I might use all blackberries next time.
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