I need some feedback ASAP
I'm trying to make a framboise for my girlfriend. It's the only kind of beer she'll drink.
3 gal batch
2lb Wheat Malt Extract (DME)
1.5lb Light Malt Extract (DME)
0.5 lb Crystal 20L
0.5 lb Crystal 40L
0.5 lb crystal 50-60L
1 lb CaraPils
1 lb Honey Malt
1 oz Black Patent
1 oz Roasted Barley
1/2 oz Smoked Malt
2 Ounces Czech Saaz (Bittering)
1 whirlfloc tablet
.5 Teaspoon Dried Elderberries
46oz Oregon Seedless Raspberry Concentrate
1.5 Teaspoons Pectic Enzyme
1 US-05 yeast
1 Vial Wyeast 3278 Belgian Limbic Blend
.75cups priming sugar
5oz Raspberry Beer Flavoring
METHOD:
Place crushed Grains in 2 gallon water and steep at 150 degrees for 20 minutes.
Remove spent grains and sparge the grains with 1 gallons of 150 degree water. Add Malt Extract and Bittering Hops. Boil for 1 hour.
Add Irish Moss and Elderberries 45 minutes into the boil.
Cool wort under 70 degrees and pitch US-05.
Primary-ferment at 65-72 degrees for 7 days.
Transfer beer on top of raspberry concentrate and pectic enzyme. Pitch Limbic yeast blend into secondary.
Secondary-ferment an additional 6 months at temperatures between 65 and 72 degrees.
Prime, bottle, and add Raspberry Beer Flavoring.
Age in bottle for 30 to 90 days.
I'm trying to make a framboise for my girlfriend. It's the only kind of beer she'll drink.
3 gal batch
2lb Wheat Malt Extract (DME)
1.5lb Light Malt Extract (DME)
0.5 lb Crystal 20L
0.5 lb Crystal 40L
0.5 lb crystal 50-60L
1 lb CaraPils
1 lb Honey Malt
1 oz Black Patent
1 oz Roasted Barley
1/2 oz Smoked Malt
2 Ounces Czech Saaz (Bittering)
1 whirlfloc tablet
.5 Teaspoon Dried Elderberries
46oz Oregon Seedless Raspberry Concentrate
1.5 Teaspoons Pectic Enzyme
1 US-05 yeast
1 Vial Wyeast 3278 Belgian Limbic Blend
.75cups priming sugar
5oz Raspberry Beer Flavoring
METHOD:
Place crushed Grains in 2 gallon water and steep at 150 degrees for 20 minutes.
Remove spent grains and sparge the grains with 1 gallons of 150 degree water. Add Malt Extract and Bittering Hops. Boil for 1 hour.
Add Irish Moss and Elderberries 45 minutes into the boil.
Cool wort under 70 degrees and pitch US-05.
Primary-ferment at 65-72 degrees for 7 days.
Transfer beer on top of raspberry concentrate and pectic enzyme. Pitch Limbic yeast blend into secondary.
Secondary-ferment an additional 6 months at temperatures between 65 and 72 degrees.
Prime, bottle, and add Raspberry Beer Flavoring.
Age in bottle for 30 to 90 days.