Schnitzengiggle
Well-Known Member
I brewed a Raspberry beer, that turned into a BlackBerry beer because I couldn't find any decent raspberries. Anyhow, I think it fermented a little dry and tart, what would be the best way to sweeten it up a bit?
Lactose at bottling?
And if I do sweeten it, will that affect carbonation or the amount of priming sugar to use?
here is the recipe:
Type: Extract
Batch Size: 5.00 gal
Boil Size: 3.50
Boil Time: 60 min
Amount Item Type % or IBU
6.00 lb Extra Light Dry Extract
0.75 lb Carapils
1.00 oz Liberty [4.00%] (45 min)
0.50 oz Liberty [4.00%] (15 min)
1.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 10.53 %
1 Pkgs California Ale (White Labs #WLP001) [Starter 1000 ml] Yeast-Ale
Est Original Gravity: 1.058 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 6.11 %
Bitterness: 21.4 IBU
I added about 3.5 lbs of Blackberries to the secondary, racked ontop and left it for about 12 days. I racked to tertiary this past Sunday and will hopefully bottle this coming Sunday.
I want a higher than normal carb for this brew to help bring out the Balckberry flavor on the tounge.
Any advice?
Lactose at bottling?
And if I do sweeten it, will that affect carbonation or the amount of priming sugar to use?
here is the recipe:
Type: Extract
Batch Size: 5.00 gal
Boil Size: 3.50
Boil Time: 60 min
Amount Item Type % or IBU
6.00 lb Extra Light Dry Extract
0.75 lb Carapils
1.00 oz Liberty [4.00%] (45 min)
0.50 oz Liberty [4.00%] (15 min)
1.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 10.53 %
1 Pkgs California Ale (White Labs #WLP001) [Starter 1000 ml] Yeast-Ale
Est Original Gravity: 1.058 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 6.11 %
Bitterness: 21.4 IBU
I added about 3.5 lbs of Blackberries to the secondary, racked ontop and left it for about 12 days. I racked to tertiary this past Sunday and will hopefully bottle this coming Sunday.
I want a higher than normal carb for this brew to help bring out the Balckberry flavor on the tounge.
Any advice?