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Old 09-26-2013, 12:39 PM   #21
Aaron
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May 2012
Golden, CO
Posts: 29
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Quote:
Originally Posted by ayupbrewing View Post
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
Q: Why the hops in the recipe?

A: It is only 0.75 oz of bittering hops, and 0.35 oz of late additions, which isn't that much. Also, the beer has 1 lb of light crystal, which leaves residual sweetness that needs some bitterness to balance. Why the variety of hops? Well, that's what I had left over, honestly.

Q: Why all the specialty grains?

A: Well, first disclaimer is that this was one of my first beers I made. "Why add plain grain when I can add specialty,awesome tasting grain?," I imagine I thought to myself. Malted oats for head retention. Belgian aromatic because it's a Belgian and I wanted it to smell like one even with the raspberry. Special B because I love the flavor, but in hindsight it does not go well with the raspberry. Vienna for the flavor and red color. Light crystal for residual sweetness. Small grain bill is supplemented by the honey and candi sugar.

 
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Old 09-26-2013, 05:29 PM   #22
ayupbrewing
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Nov 2012
, Oregon
Posts: 149
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So I could get away with one type of bittering hop...? Also, so you see the Red from vienna even with the dark belgian candi that gives a SRM of about 38 according to Beer Smith - higher than I have ever done so far even a pretty dark porter? Thanks appreciate your reply..just trying to simplify a little if I can.

 
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Old 09-27-2013, 12:46 PM   #23
Aaron
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May 2012
Golden, CO
Posts: 29
Liked 7 Times on 3 Posts


You can probably get away with almost any hop for bittering. Notice that the hops I used are not high alpha hops.

With the grain bill, I would make some significant adjustments if I were to make this again. I have a lot more experience homebrewing since I made this beer.

The beer had a little haze the first time I made it. I believe it was caused by pectin because I used fresh raspberries. If I were to do this again, I may consider using a raspberry preserve of some sort or raspberry pie filling.

 
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Old 09-27-2013, 02:53 PM   #24
ayupbrewing
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Nov 2012
, Oregon
Posts: 149
Liked 13 Times on 11 Posts


Cool, thanks. I have a ton of fresh ones clogging my freezer so fresh it is.. I'll let you know how it turns out, brewing a modified version Monday!

 
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Old 09-27-2013, 10:03 PM   #25
ayupbrewing
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Nov 2012
, Oregon
Posts: 149
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Here is what I decided to go with for my version of this recipe...

Recipe Specifications
--------------------------
Boil Size: 6.50 gal
Post Boil Volume: 5.25 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.068 SG
Estimated Color: 24.3 SRM
Estimated IBU: 27.0 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
6 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 49.8 %
1 lbs 9.0 oz Caravienne Malt (22.0 SRM) Grain 2 12.0 %
1 lbs 9.0 oz Aromatic Malt (26.0 SRM) Grain 3 12.0 %
1 lbs 9.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4 12.0 %
10.0 oz Oats, Malted (1.0 SRM) Grain 5 4.8 %
0.75 oz Perle [8.00 %] - Boil 60.0 min Hop 6 21.5 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
0.25 oz Perle [8.00 %] - Boil 15.0 min Hop 8 3.6 IBUs
0.20 oz Cascade [5.50 %] - Boil 15.0 min Hop 9 2.0 IBUs
1.0 pkg Trappist High Gravity (Wyeast Labs #3787 Yeast 10 -
10.0 oz Candi Sugar, Dark (275.0 SRM) Sugar 11 4.8 %
10.0 oz Honey (1.0 SRM) Sugar 12 4.8 %


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 13 lbs 1.0 oz
----------------------------
Name Description Step Temperatur Step Time
Mash In Add 15.00 qt of water at 164.1 F 153.0 F 60 min
Mash Out Add 10.00 qt of water at 195.3 F 168.0 F 10 min

Sparge: Fly sparge with 1.67 gal water at 172.0 F

 
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Old 09-28-2013, 05:12 PM   #26
ayupbrewing
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Nov 2012
, Oregon
Posts: 149
Liked 13 Times on 11 Posts


I am using US pale malt because that's what we have. Candi sugar and honey will be boiled with equal quantity of water to sterilize and added to primary after peak fermentation. I will then rack on to raspberries, 1lb/Gal, after primary ferment is almost complete and add vanilla pods and taste regularly so as not to over power the beer with vanilla, if that's possibly with 3 pods. Thanks for the base recipe Aaron!

 
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Old 09-29-2013, 01:32 PM   #27
Aaron
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May 2012
Golden, CO
Posts: 29
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Remember that you will want to sterilize your vanilla beans and raspberries.

 
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Old 10-14-2013, 02:29 AM   #28
ayupbrewing
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Nov 2012
, Oregon
Posts: 149
Liked 13 Times on 11 Posts


Quick update....So, I brewed this....I missed my OG a bit, but kind of expected too as I'm still figuring out my system - anyone else find beer smith is way off on heat absorbed by grains...? - anyway, it fermented at 60 for 4 days, probably a bit hotter inside, then I added the candi sugar and honey and it's still fermenting away (10 days now) at about a bubble every 10 seconds...just measured gravity and it's 1.024. Started at 1.064 with 10 points added for the adjuncts. Took a taste of the hydrometer sample and boy was it sweet and as weird as it sounds it tasted like it had raspberries in it already....is that normal for this yeast? I'm thinking of waiting until it gets to about 1.015 before racking to secondary for raspberries...sound about right? I'm thinking the FG will be about 1.010..

 
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Old 10-18-2013, 05:15 AM   #29
ayupbrewing
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Nov 2012
, Oregon
Posts: 149
Liked 13 Times on 11 Posts


Day 16 and gravity slowly falling. Now its 1.021. Fruity flavour described previously is gone...funny aroma now Will rack to raspberries Saturday...!

 
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Old 10-22-2013, 10:50 PM   #30
ayupbrewing
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Nov 2012
, Oregon
Posts: 149
Liked 13 Times on 11 Posts


Day 20 racked 4.75 G off trub and onto 4.5 lbs of pasturized raspberries (15 [email protected] F). Gravity = 1.018 and sample had lost the odd aroma from day 16 - assume some sulfur blow off or something...

It fermented for 2 days at 68 F after moving to my racking area which is warmer so might add some nice belgiany estery flavours on top of what it already had started to show. Fermenting with the raspberries at 65 F.

Will leave for 5 days and cold crash for 2 and rack off raspberries and vanilla. If its still fermenting I will leave it in a carboy until its done before bottling....excited for this one to finish!

Got a Korbininan Dopplebock starting to ferment now too...happy days.

 
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