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Old 08-25-2007, 05:45 PM   #1
Jul 2007
Posts: 29

Hey everyone! I was interested in trying to make a Framboise. I've never made one before, but I found a simple recipe online that I thought I could try. Here's what I got:

6-7 pounds light malt extract
1/4 pound crystal malt
2-1/2 cups raspberry puree (added to primary)
1 ounce boiling hops (Hallertauer, Saaz, Tettnanger)
10 cups raspberry puree (added to secondary)

This recipe makes 5 gallons. It seems simple enough. Is there anything else someone could recommend I add or change?

I don't really know much about hops; is it really important that I use one of those three, or can substitute something else and still be ok? For yeast, I was going to use some Windsor brewing yeast since I just happen to have some sitting around.

Also, since I'm using fruit, would it be beneficial to use pectic enzyme?

Thanks a lot!

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Old 08-25-2007, 06:41 PM   #2
magno's Avatar
Feb 2006
Austin, TX
Posts: 900
Liked 9 Times on 6 Posts

I dont think that would classify as a framboise, although it may make quality beer.

Framboise is a lambic, which should be made with a large part wheat and fermented with yeast and bacteria found naturally in Belgium (but sold by White Labs and probably by Wyeast too). Lambics should be made with hops that have been aged to reduce their bitterness. They take quite a while to age properly. In short, they can be a pain to make, although I am researching it now.

It looks like if you substituted wheat LME for the Pale you would have the ingredients for an American raspberry wheat beer. Also I would add all the puree to secondary. Since a wheat can be cloudy, I wouldnt worry about pectic enzyme.

- magno
Planning: New brewery at new house!!

Primary: Barley Wine

Secondary: Red Ale, Pale Ale


Drinking: Brown Ale, 75 min. IPA, Oatmeal Stout, Poor Richard's Ale, Chocolate Cherry Stout

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Old 08-26-2007, 12:32 AM   #3
Jul 2007
Posts: 29

Yep, thanks Magno. You can tell I have no idea what I'm doing

I've been looking at more recipes for framboise, and this one seems way too simple. Wyeast seems to make specific kinds of yeast for this.

I'm going to keep reading up on this. I'd love to make one of these babies. If anyone has any advice, I'd love to hear it!


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Old 08-26-2007, 01:07 AM   #4
Beerrific's Avatar
Mar 2007
Posts: 5,562
Liked 55 Times on 47 Posts

Be careful, the true lambic cultures have 'bugs' in them that are considered contamination in most other beers. You will have to be very careful not to spread them (different hoses, etc.).

They are aged and usually blended, a one, two, and three year old batch blended together. I believe the are aged in oak barrels.

It is a large undertaking for a homebrewer. The more I learn about lambics and other sour beers the less the price of a bottle astonishes me.

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Old 08-26-2007, 01:12 AM   #5
landhoney's Avatar
Apr 2007
West Palm, FL
Posts: 1,349
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My advise is to ferment it most of the way with some belgian yeast strain, like a wit strain(wlp400) or something, and then add one of the 'lambic' cultures( wyeast lambic blend, roeselare blend, whitelabs brett stains, etc.) I think you get better control that way - I've tried both. The roeselare has a 'normal yeast' in the blend I believe to do most of the work fermenting. Only a few places like Russian River use brett to do 100% of the fermentation. Also I don't like buckets for sour beers, too much oxegen and critters let in and harder to clean possibly after your done, I only use glass now for sour beers. Lastly, once the 'wild' yeast are added be extra cautious they don't get into other beers. I keep them seperate, and clean things extra well when they contact these critters. Other than that my advise is to just do it, no substitute for personal experience. I think this style is definitely worth the effort. Oh, and if you're using raspberries they are definitely going to add to the sourness/tartness.
"Did you ever kick a woman in the midsection while she was wearing a whalebone corset? I nearly broke my great toe. I never had such a painful experience." -Egbert Souse(W.C.Fields)

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Old 08-27-2007, 09:13 AM   #6
Sir Humpsalot
Sir Humpsalot's Avatar
Nov 2006
Posts: 4,005
Liked 87 Times on 69 Posts

"Framboise" is just french for "raspberry".

It may not qualify as a Lambic, but it's certainly Framboise.
In Process: Mango Beer, Homebrewers Pale Ale
Bottled/Kegged:Spicy Light Rye, Rice-adjunct Pale Ale, Mild Bourbon Porter, Roasty Stout, Basic Light Mead, Bourbon County Stout Clone
Up Next: Berlinerweiss, Chocolate Raspberry Ale, and American IPA

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Old 08-27-2007, 11:07 AM   #7
Apr 2007
Posts: 884
Liked 148 Times on 102 Posts

Well in Korea there's a kind of sour unfiltered rice wine called makkoli.

My most recent batch of beer got infected and it tastes like a cross between regular beer and makkoli. I like makkoli so I'll drink this stuff as is, but I'm wondering how long I'd have to age it before the sourness moderates significantly. Anyone know?
On deck: Vienna/Northern Brewer SMaSH
Primary: Wenceslas Brown Porter.
Bottled: Miserable Fat Belgian Bastard Amber Ale.

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Old 08-27-2007, 03:48 PM   #8
Feb 2007
Posts: 39
Liked 1 Times on 1 Posts

This is kind of cheating, but we tried sort of fake aging our hops when we made a lambic a few years ago. We put the oven on around 200, and left the hops in for a day or so. Good luck

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