First off: I like this stuff. My wife loves it. I know it is not well respected by pureists or snobs. I want to make something similar.
OK Here is my plan after a dozen or so AG batches under my belt.
Half of a standard 5G batch.
Aproximate Grain bill:
6# 2-row
2# wheat
Dilute or boil down to 1.050
Ferment with a clean neutural yeast, or maybe one with a little but not too much Belgian funk.
Stop attenuation with campden or similar at about half way or 2-3% ABV around 1.025
Add 4# of raspberies frozen then pasteurized at 160F, and cooled to "beer" during transfer to "secondary"
Force carbonate and test.
What would be best to sweeten further with? Corn Syrup? Table sugar syrup? Remember this would be post-fermentation.
What kind of yest would give it a bit more "foreign" or Belgian flavor?
Am I way off on any points here?
Going to give it a whirl tomorrow and see how it goes. Im not afraid to dump it if it is crap, and I will be trying a few times at least to get close to what I want.
Thanks for any hints or tips here.
OK Here is my plan after a dozen or so AG batches under my belt.
Half of a standard 5G batch.
Aproximate Grain bill:
6# 2-row
2# wheat
Dilute or boil down to 1.050
Ferment with a clean neutural yeast, or maybe one with a little but not too much Belgian funk.
Stop attenuation with campden or similar at about half way or 2-3% ABV around 1.025
Add 4# of raspberies frozen then pasteurized at 160F, and cooled to "beer" during transfer to "secondary"
Force carbonate and test.
What would be best to sweeten further with? Corn Syrup? Table sugar syrup? Remember this would be post-fermentation.
What kind of yest would give it a bit more "foreign" or Belgian flavor?
Am I way off on any points here?
Going to give it a whirl tomorrow and see how it goes. Im not afraid to dump it if it is crap, and I will be trying a few times at least to get close to what I want.
Thanks for any hints or tips here.