everfrost
Active Member
Found this recipe on the net...Looks very intriguing...Comments/thoughts/variations/dos and don'ts...The author does note that an 8G primary is required. I can say that I would use unhopped extract and maybe a couple ounces of Palisides. While I'm an AG brewer now, I think I might stick to extract to make this beast, just for simplicity's sake.
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Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity:
Finishing Gravity:
Time in Boil: 1 hr.
Primary Fermentation: 3 -4 days
Secondary Fermentation: 1 1/2 weeks
Ingredients:
3 3.3 lb. cans Munton Extract (2 Light Amber 1 Hopped Amber)
6 lbs. Frozen Raspberries
1 Tbsp Irish Moss
1 1/2 Cups light brown sugar
1 Cup Latose sugar
1/2 cup MaltoDextrin
6 Cups corn sugar
1 Tbsp Gypsum
1 package ale yeast
1 package Champaigne yeast
1 pt. pure vanilla extract
1/2 package raspberry flavored gelatin
3/4 cup sugar for priming
Procedure:
Start by bringing 2 gallon of water to a boil. Add the gypsum, stir to dissolve. Slowly add the malt stirring all the time and allowing the wert to heat back up between each addition. Add all the sugars and Dextrin stir until well dissolved. Be very careful of boil over, but bring to a boil and boil for 1 hour. 15 min before flame out add the Irish moss. Place frozen raspberries into bottom of fermenter and pour hot wert over them. Fill to just over the five gallon mark. Cool pitch the ale yeast. Ferment for two to three days. Rack off into secondary fermentor leaving as many berries out as possible. Pitch champagne yeast and finish fermention. Rack into your finishing pale and add dissolved gelatin which has been dissolved in 2 cups boiling water. Cover and let settle for two days. Place dissolved priming sugar into bottom of bucket and when cooled add the vanilla, rack wort into this bucket and bottle from here. Allow to age two or more weeks. At 1 week it is very tart. At 2 weeks it has mellowed beatifully and just keeps on mellowing.
===========================================
Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity:
Finishing Gravity:
Time in Boil: 1 hr.
Primary Fermentation: 3 -4 days
Secondary Fermentation: 1 1/2 weeks
Ingredients:
3 3.3 lb. cans Munton Extract (2 Light Amber 1 Hopped Amber)
6 lbs. Frozen Raspberries
1 Tbsp Irish Moss
1 1/2 Cups light brown sugar
1 Cup Latose sugar
1/2 cup MaltoDextrin
6 Cups corn sugar
1 Tbsp Gypsum
1 package ale yeast
1 package Champaigne yeast
1 pt. pure vanilla extract
1/2 package raspberry flavored gelatin
3/4 cup sugar for priming
Procedure:
Start by bringing 2 gallon of water to a boil. Add the gypsum, stir to dissolve. Slowly add the malt stirring all the time and allowing the wert to heat back up between each addition. Add all the sugars and Dextrin stir until well dissolved. Be very careful of boil over, but bring to a boil and boil for 1 hour. 15 min before flame out add the Irish moss. Place frozen raspberries into bottom of fermenter and pour hot wert over them. Fill to just over the five gallon mark. Cool pitch the ale yeast. Ferment for two to three days. Rack off into secondary fermentor leaving as many berries out as possible. Pitch champagne yeast and finish fermention. Rack into your finishing pale and add dissolved gelatin which has been dissolved in 2 cups boiling water. Cover and let settle for two days. Place dissolved priming sugar into bottom of bucket and when cooled add the vanilla, rack wort into this bucket and bottle from here. Allow to age two or more weeks. At 1 week it is very tart. At 2 weeks it has mellowed beatifully and just keeps on mellowing.
