Originally Posted by bjdetwiler
What would you call this? This recipe originated from what was available at the time.
6lb Bries Pilsen Malt 2 row
3lb Bries Dried Malt Extract Pilsen Light
2lb 7oz Corn Sugar
1.5 oz Saaz 4.4%
1 oz Saaz 3.4%
.5 oz Pearle 7.7%
.125 oz Lorann Gormet Raspberry Extract
1Tsp Irish Moss
Muntons ale yeast
I Mashed the 2 row at 158 deg in 7.5qt of water. Sparged with about 4qt of water at 170 deg. Added extract and corn sugar and boiled for 60 min. The 1.5 oz of Saaz boiled for 60 min, the 1 oz Saaz for 40 min, and the .5 oz Pearle at 20 min. I added the Irish Moss in the last 15 min.
I added the Raspberry Extract after it cooled. The Og was 1.068 at 74 deg. I pitched the Muntons at this time. There was aggressive fermentation by the next morning. This calmed down after 5 days. At 7 days I racked to the secondary and recorded a SG of 1.016 at 68 deg. In the carboy it looks more amber than pale. I am 4 days into the secondary right now.
Any comments or criticism is welcome. This has been my second attempt at using this much grain and the OG was closer to what i expected
An "American Light Rasberry spiced Ale".
Fermentor 1: Bill's House Ale II, Fermentor 2: German Helles, Fermentor 3: Bill's Schworzbier (Black Bier)
Tap 1: Bill's House Ale II, Tap 2: German Hefewizen, Tap 3: Nut Brown Ale
Future Brews: Stone IPA Clone, Blonde Ale, Budvar Clone, Newcastle Clone
New toy: Blichmann 27 gallon fermentor
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