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Old 01-20-2013, 02:01 PM   #11
garethliam
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Jan 2013
Posts: 32
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Hey, this sounds tasty, thank you for sharing this recipe. I am thinking of trying a half batch of this using a BIAB technique. Would it be as straightforward as halving the ingredients listed?



 
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Old 02-05-2013, 12:28 AM   #12
atsorrento
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Dec 2012
Posts: 70
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Ok, this recipe is friggin awesome! I calculated ~8.5% ABV and based on my staggering wife (after 2 16 oz glasses) I believe that's about right.....LOL!!! Thank you for an awesome recipe!!!



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Old 02-05-2013, 02:48 PM   #13
Aaron
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May 2012
Golden, CO
Posts: 29
Liked 7 Times on 3 Posts


Quote:
Originally Posted by garethliam View Post
Hey, this sounds tasty, thank you for sharing this recipe. I am thinking of trying a half batch of this using a BIAB technique. Would it be as straightforward as halving the ingredients listed?
Halving the recipe sounds logical to me too. I was thinking of redoing this recipe myself. I'm so glad it is bringing such joy to others! Happy brewing!

 
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Old 03-09-2013, 06:35 AM   #14
pulfson
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Dec 2012
Mesa, Arizona
Posts: 31
Liked 8 Times on 6 Posts


I just brewed this, AG BIAB. Sitting in my fermenter right now. Smells fantastic, strong raspberry smell.

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Old 06-16-2013, 04:18 PM   #15
lead13foot
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Jan 2013
Posts: 2

Quote:
Originally Posted by Aaron
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!


Sounds great. Might try for my first biab

 
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Old 08-02-2013, 06:29 PM   #16
sar_dog_1
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Jul 2013
Posts: 222
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Subscribed. I am a new brewer and this sounds like a great one! Thanks!! I will let u know how it turns out!

 
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Old 08-27-2013, 07:24 PM   #17
spclarke
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Aug 2013
Posts: 40
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Was this based on a five gallon batch. And Did you make the wort with the full five gallons of water or did you use less water and top off the carboy? Thanks

 
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Old 09-08-2013, 11:37 PM   #18
atsorrento
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Dec 2012
Posts: 70
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Quote:
Originally Posted by spclarke View Post
Was this based on a five gallon batch. And Did you make the wort with the full five gallons of water or did you use less water and top off the carboy? Thanks
I believe the original is for 3 gallons and the previous is for 5.

 
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Old 09-08-2013, 11:55 PM   #19
atsorrento
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Dec 2012
Posts: 70
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When I first did this (based on the original recipe) I used raspberry extract at kegging time. Oh boy was that a mistake.....WAY too much raspberry taste!!! Next attempt will be with real raspberries either at the end of the boil or in secondary. Has anyone else tried variations on this recipe?

 
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Old 09-25-2013, 06:40 PM   #20
ayupbrewing
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Nov 2012
, Oregon
Posts: 149
Liked 13 Times on 11 Posts


why all the different bittering hops in this? can you still taste the raspberries with this even though all those hops espectially the late additions? and also why all the specialty grains? It seems as though some are there for the same reasons?? Any ideas? Thanks



 
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