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Old 07-04-2010, 03:09 PM   #11
jbreiding
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Sep 2007
Orlando
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FYI, I am attempting a extract version of this. Here is my recipe:
Recipe Type: Extract
Yeast: WLP380
Batch Size (Gallons): 5
Original Gravity: ~1.065
Final Gravity: ???
Boiling Time (Minutes): 60

MALT
7# Wheat (DME)
1.75 # Pilsner
1.75 # Vienna
.5 # 60L
HOPS
2 oz (6.2 AAU) Hallertauer at 60 minutes remaining
1 oz Hallertauer at 20 minutes remaining

Grains will be steeped and rinsed prior to adding DME.

I will post back when first taste, maybe others will want to try it sooner though.

 
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Old 03-23-2011, 08:58 PM   #12
BleuChien
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Dec 2009
Dallas
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update on the extract version?

 
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Old 08-05-2011, 05:30 PM   #13
Antifreze
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Apr 2008
Posts: 59
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OP: Do you know how the grocery store sanitized them? I'll be buying mine from a farmers market and will need to sanitize them at home. I've heard of heating them, blending with camden tablets, or just freezing them. Any thoughts?

 
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Old 08-05-2011, 05:52 PM   #14
Boerderij_Kabouter
 
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Dec 2007
Oconomowoc, Wisconsin
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I would just soak them for a minute in starsan. A friend of mine just brewed this and it turned out well. I still stand by my original review and was happy with how his beer turned out.

 
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Old 05-23-2012, 03:33 AM   #15
SwampSquash
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Aug 2010
Nokomis, FL
Posts: 9

Quote:
Originally Posted by Boerderij_Kabouter View Post
Razzmatazz - 10 gallon batch



MALT
14.8 # pale wheat malt
3.7 # Pilsner
3.7 # Vienna
1.06 # 56L

HOPS
6.2 AAU Hallertauer at 60 minutes remaining
2.0 oz Hallertauer at 20 minutes remaining

MASH SCHEDULE
Dough in at 99 degF for 30 minutes
Protein rest at 122 degF for 20 minutes
Mash at 145 degF for 60 minutes
Mash out at 170 degF

FERMENTATION
Primary at higher temps. I used 70 degF

When transferring to secondary, I racked onto 8 pounds of fresh raspberries.
I had the grocery store sanitize the berries and wrap them in a bag for me. I then dumped all the berries into my carboys and racked the beer on top. Ferment on the berries for 2 weeks at the same temp as primary.

Rack to tertiary fermenter and bulk age for an additional 5 weeks.

SERVING

Target about 4 volumes of CO2.

This tastes a lot like a rasperry champagne. Strong berry flavor as you can image.
Delicous and a hit with my wife and her friends.
How much hops at 60?

 
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Old 05-23-2012, 03:35 PM   #16
Boerderij_Kabouter
 
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Dec 2007
Oconomowoc, Wisconsin
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AAU = alpha acid units. AAU = oz. of hops x AA.

So if your Hallertauer is 4%AA → 6.2 / 4 = 1.55oz/ Hallertauer at 60 minutes.

 
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Old 05-25-2012, 04:48 AM   #17
crusader1612
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May 2012
Christchurch, New Zealand
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This sound amazing, what sort of raspberry flavour did you get?? Just a hint? Of full of it?

Sounds like a recipe to try with black cherries me thinks! Not for awhile though

 
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Old 05-25-2012, 05:14 AM   #18
SwampSquash
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Aug 2010
Nokomis, FL
Posts: 9

Quote:
Originally Posted by Boerderij_Kabouter View Post
AAU = alpha acid units. AAU = oz. of hops x AA.

So if your Hallertauer is 4%AA → 6.2 / 4 = 1.55oz/ Hallertauer at 60 minutes.
Right ok....so why didnt you do the 20 min addition by AAU also?

 
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Old 05-25-2012, 03:11 PM   #19
Boerderij_Kabouter
 
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The twenty minute addition is mostly for flavor in this beer. Plus this recipe is old and I wasn't as technical back then as I am now...

 
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Old 05-25-2012, 03:12 PM   #20
Boerderij_Kabouter
 
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Dec 2007
Oconomowoc, Wisconsin
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Quote:
Originally Posted by crusader1612 View Post
This sound amazing, what sort of raspberry flavour did you get?? Just a hint? Of full of it?

Sounds like a recipe to try with black cherries me thinks! Not for awhile though
See post No. 5 for a full review with picture.

 
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