rlbois1
Well-Known Member
Spaced,
Saw your Rasberry Beer on your blog and would like to give it a go. Here is my take (5 gallon boil/batch):
3.0lbs Sorghum Syrup @ 60 minutes
6.0oz Maltodextrine @ 60 minutes
0.5oz Hallertau Hops @ 60 minutes
0.5oz Tettnang Hops @ 30 minutes
0.5tsp Yeast nutrient @ 15 minutes
1.0tsp Irish Moss @ 15 minutes
0.5oz Tettnang Hops @ 10 minutes
3.0lbs Sorghum Syrup @ 0 minutes
1 packet Fermentis S-33 Trappist yeast
6.0lbs Frozen Raspberries (Secondary)
On your blog you say "The calcium carbonate definitely helped to keep the acidity down from the raspberries, otherwise it may not have been drinkable." What, when, and how much? Also, do you have any lessons learned to pass on? Less fruit? Would strawberries work? How long in the secondary? Thanks for your help.
Saw your Rasberry Beer on your blog and would like to give it a go. Here is my take (5 gallon boil/batch):
3.0lbs Sorghum Syrup @ 60 minutes
6.0oz Maltodextrine @ 60 minutes
0.5oz Hallertau Hops @ 60 minutes
0.5oz Tettnang Hops @ 30 minutes
0.5tsp Yeast nutrient @ 15 minutes
1.0tsp Irish Moss @ 15 minutes
0.5oz Tettnang Hops @ 10 minutes
3.0lbs Sorghum Syrup @ 0 minutes
1 packet Fermentis S-33 Trappist yeast
6.0lbs Frozen Raspberries (Secondary)
On your blog you say "The calcium carbonate definitely helped to keep the acidity down from the raspberries, otherwise it may not have been drinkable." What, when, and how much? Also, do you have any lessons learned to pass on? Less fruit? Would strawberries work? How long in the secondary? Thanks for your help.