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Old 06-16-2012, 06:03 AM   #1
Aaron
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May 2012
Golden, CO
Posts: 29
Liked 7 Times on 3 Posts


Recipe Type: All Grain   
Yeast: Wyeast 3787, Trappist High Gravity   
Batch Size (Gallons): 3 gallons   
Original Gravity: 1.052   
Final Gravity: 1.020   
Boiling Time (Minutes): 50 minutes   
Color: brown/red   
Primary Fermentation (# of Days & Temp): 3 days   
Secondary Fermentation (# of Days & Temp): 5 days   
Tasting Notes: Extremely crisp and refreshing, not too sweet   

This was one of my early beers in my brewing career. It is probably still the best beer I have made. Unlike most fruit beers, this one is not too sweet, and the raspberry flavor is pronounced with a roasted caramel after taste (with raspberries still). Has a very complex flavor.

Grain:
2 lbs Castle Belgian pale ale malt
1 lb light crystal malt
1 lb special B
1 lb Cara-Vienna malt
1 lb Belgian aromatic malt (yes, a whole pound)
8 oz malted oats

Other:
1.5 lbs raspberries (smashed)
2x vanilla beans
0.5 oz Irish moss
8 oz dark Belgian candi sugar
1 cup honey

Hop Schedule:
0.25 oz Golding (60 min)
0.25 oz German Hersbrucker (60 min)
0.25 oz Fuggles (60 min)
0.25 oz Fuggles (15 min)
0.10 oz Cascade (15 min)

Mashed grains at 153 degrees for 50 minutes. Boil for 60 minutes. At 15 minutes before the end of the boil, add raspberries, brown sugar, honey, vanilla beans, and Irish moss. Strain solids out of the wort into the primary.

I got visible fermentation in two hours after pitching. Really violent, quick fermentation.

I will definitely try this one again. I will try for higher alcohol content. The head was like snow, and the flavors were excellent!

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Old 06-22-2012, 03:28 PM   #2
AlkiBrewing
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Nov 2011
Posts: 100
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Aaron, sounds like a good summer brew. I've been looking for something like this. I'll brew a batch up soon. Could you tell me which yeast you used and your fermentation schedule? Thanks.

 
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Old 06-27-2012, 12:42 AM   #3
Aaron
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May 2012
Golden, CO
Posts: 29
Liked 7 Times on 3 Posts


Quote:
Originally Posted by AlkiBrewing View Post
Aaron, sounds like a good summer brew. I've been looking for something like this. I'll brew a batch up soon. Could you tell me which yeast you used and your fermentation schedule? Thanks.
Sure thing!

I used Wyeast 3787 Trappist High Gravity. I wanted a dry beer, and this yeast can go to 11-12% ABV. My apartment did not have air conditioning, and this yeast ferments best between 64-78 F (18-25 C).

I did not make a starter, and just let the Wyeast bag get all puffed up. Two hours after pitching the yeast I had visual fermentation. The first day and a half was really violent fermentation, and I racked into secondary after just two days because it had slowed down and there was a lot of sediment. On day eight, I bottled the beer.

I would consider adding a bit more candi sugar to increase the ABV a bit. Also, I would recommend adding the candi sugar later, once the primary has slowed. This will help the yeast ferment further, and get a lighter beer. To do this, once the fermentation has slowed, boil the candi sugar in just enough water to dissolve it, and then add that to the carboy.

 
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Old 07-14-2012, 10:39 PM   #4
bejaan
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Jul 2012
Pine Plains, NY
Posts: 2

What is Irish Moss?

 
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Old 07-21-2012, 06:09 AM   #5
Aaron
Recipes 
 
May 2012
Golden, CO
Posts: 29
Liked 7 Times on 3 Posts


Quote:
Originally Posted by bejaan View Post
What is Irish Moss?
Irish moss is a seaweed that is dried and can be purchased at your homebrew store. It is used as a flocculant, which will help particulates to fall out of your brew, and produce a clearer beer. What you do is add it at ~15 minutes before the end of your brew.

 
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Old 12-11-2012, 02:22 AM   #6
atsorrento
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Dec 2012
Posts: 71
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What temp did you ferment at? I tried 67'F and so far nothing has started. It's been over 48 hours. I raised to 76'F....we'll see what happens

 
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Old 12-17-2012, 11:17 PM   #7
Aaron
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May 2012
Golden, CO
Posts: 29
Liked 7 Times on 3 Posts


Quote:
Originally Posted by atsorrento View Post
What temp did you ferment at? I tried 67'F and so far nothing has started. It's been over 48 hours. I raised to 76'F....we'll see what happens
Wyeast 3787 should ferment between 64 and 78 degrees F, so it should have started at 67. Raising the temperature should get it started. It could be old yeast. Did you use a starter? Even though it's a smack=pack, you could still use a starter to get it going; it would be especially helpful if your yeast is old.

 
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Old 12-20-2012, 08:34 PM   #8
atsorrento
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Dec 2012
Posts: 71
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It finally started after about 1 day of raising the temp to 76'F. After seeing little white dots on the top of the wort I crashed back down to 67'F (12/12/2012). After 3 days of primary I added the honey and dark belgian candi sugar (12/15/2012). It's still going strong. Krausen hasn't backed down one bit.

 
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Old 01-17-2013, 06:40 AM   #9
pulfson
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Dec 2012
Mesa, Arizona
Posts: 31
Liked 8 Times on 6 Posts


This sounds like a beer I would enjoy making and would be great in the Arizona summer. I am however an extract brewer still.


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Raspberry Belgian Ale
Brewer:
Asst Brewer:
Style: Belgian Specialty Ale
TYPE: Extract
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 4.27 gal
Post Boil Volume: 3.90 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.052 SG
Estimated Color: 27.6 SRM
Estimated IBU: 22.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1 lbs 5.5 oz Special B Malt (180.0 SRM) Grain 4 8.7 %
2 lbs 10.4 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2 17.2 %
3 lbs 14.6 oz Caravienne Malt (22.0 SRM) Grain 1 25.4 %
1 lbs 7.6 oz Carafoam (2.0 SRM) Grain 3 9.6 %
0.49 oz Goldings, East Kent [5.00 %] - Boil 60.0 Hop 7 6.7 IBUs
0.49 oz Hallertauer Hersbrucker [4.00 %] - Boil Hop 8 5.4 IBUs
0.49 oz Fuggles [4.50 %] - Boil 60.0 min Hop 6 6.0 IBUs
0.49 oz Fuggles [4.50 %] - Boil 15.0 min Hop 10 3.0 IBUs
0.20 oz Cascade [5.50 %] - Boil 15.0 min Hop 11 1.5 IBUs
6 lbs Pale Liquid Extract (8.0 SRM) Extract 5 39.0 %
1.0 pkg Trappist High Gravity (Wyeast Labs #3787 Yeast 12 -
0.50 oz Irish Moss (Boil 15.0 mins) Fining 9 -


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 15 lbs 6.2 oz
----------------------------

Sparge: Remove grains, and prepare to boil wort
Notes:
------
Other:
1.5 lbs raspberries (smashed)
2x vanilla beans
8 oz dark Belgian candi sugar
1 cup honey

All added at 15 minutes left of boil.


Does this extract recipe make sense? Would love your input on this as I would love to give this beer a try.

 
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Old 01-18-2013, 03:49 PM   #10
Aaron
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May 2012
Golden, CO
Posts: 29
Liked 7 Times on 3 Posts


That recipe looks good to me. Just reading it makes me want to brew this beer again.

 
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