American IPA SGD Raspberry IPA

Amt Name %
_______________________________________________
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 45.0 %
6 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) 36.5 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) 5.6 %
1 lbs Oats, Flaked (1.0 SRM) 5.6 %
9.6 oz Caramel/Crystal Malt - 40L 3.4 %
3.0 oz Honey Malt (25.0 SRM) 1.1 %
1.00 oz Columbus/Tomahawk/Zeus (CTZ) 32.2 IBUs
1.00 oz Amarillo [9.20 %] - Boil 30.0 min 14.9 IBUs
1.00 oz Citra [12.00 %] - Boil 30.0 min 19.4 IBUs
8.0 oz Milk Sugar (Lactose) Boil for 15 min 2.8 %
2.00 oz Citra [12.00 %] - Boil 0.0 min 0.0 IBUs
1.00 oz Amarillo [9.20 %] - Boil 0.0 min 0.0 IBUs
1.0 pkg Safale 05
4.00 lb Raspberry Extract (Primary 3.0 days)
1.10 oz Amarillo [9.20 %] - Dry Hop
1.10 oz Citra [12.00 %] - Dry Hop

BIAB
Mash at 154 for 60 minutes

Never been a fruity beer kindda guy but stopped by Bear Roots Brewing in Vista and had a pint of their Lantham Red. Awesome beer and started me on the path to create a similar Raspberry IPA. Researching other Raspberry IPAs and discussing the ingredients with the Bear Roots brewmaster, I came up with the recipe noted above. Base IPA is close to a Blind Pig IPA with a bit of Lactose.

Raspberries were frozen from Walmart (best price). Brought up to 160 degrees for 10 minutes on the stove with some water to assure no unwanted bacteria or molds. Needing to still be able to convert the fruit sugars so added when fermentation slowed but was not complete (day 3).

Great beer!

 

I came across this recipe and definitely grabbed my attention. How long did you dry hope for? Any reason why you didn’t secondary onto the fruit?

 

Dry hop was for a little over a week before kegging.
Secondary? You'll find not that many people use a secondary these days. Plus the Raspberries need to go in close to fermentation completion (day 3 using SafAle 05).

 

Oh ok. See I always throw mine in for a week or two into secondary.

 

Just getting to brew this beer now......life always gets in the way of brewing. Why did you add the raspberries in at day 3? Was it to have the majority of the sugar ferment out so as to not get a super sweet/raspberry beer and only a hint as opposed to putting them into a secondary. I know you don’t use a secondary thou

 

Yes, it's to allow the Yeast to have its way with any sugars that are present from the fruit and turn that into alcohol.

I think you are really going to be happy with the final product. Still got people asking when I'll brew this one again. It's not too sweet and has the perfect balance of Raspberry to Beer flavor.

 

Alright sounds good. Let them sit in there for a week? Then dry hop for a week then keg

 

Lactose doesnt play well with some of my friends. Do you think this would still be good without it?

 

Follow your usual dry-hopping schedule... Wait till fermentation stops then dry hop and keg or bottle a week later.

The strengths of this beer are in its base which would be a nice IPA even without the Raspberry. The lack of lactose should not cause too much of problem.

 

A friend called me and said they want to donate golden raspberries to a beer project.
If they are up for an IPA, I'll try this and post with the results.
I've brewed with raspberries before and the tart flavor after fermentation doesn't suit my taste. I'm hoping using lactose in the recipe will balance the tartness and help the raspberry flavor

 

Looking forward to that post/results.

Thinking of doing a Mango IPA as Mangos are similarly tart, and may have a similar positive result. Though while I really like the Ballast Points Sculpin Grapefruit IPA, their Sculpin Pineapple IPA tastes terrible to me.

 

Couple questions.
1. What was your OG & FG? When I plug it into my app I'm getting 9.7% abv.!
2. How did you add the raspberries? In a weighted bag or just free?

 

8% was my final ABV which was planned in Beersmith2 (75% brewhouse efficiency BIAB).
Original Gravity: 1.082

I'll have to brew this again to confirm the SG and OG values. It was not too boozy and was nicely balanced between an IPA flavor with Raspberry.

Raspberries were added directly the fermentor (Spike CF-10). As noted just before fermentation was complete, so as to allow the yeast to work on the sugars from the Raspberries.

 

Beer turned out good. Color wasn’t as red as yours but I didn’t heat the raspberries up any and just thawed them and added. I wonder if that affected the color and there is a subtle hint of raspberry, but overall a solid brew

 

I also mashed mine while doing the sanitation heat cycle. I would expect mashing the Raspberries releases much more raspberry flavor and color compared to steeping them. Actually, and without seeing any other changes you may have made, this likely also effected the amount of raspberry flavor. Raspberries (all fruit) have a membrane or skin over the fruit juices/inner flesh. Gotta mash those berries to create a puree and release all that raspberry goodness.

But on the positive note it still is a good beer, even if not fully saturated with raspberry flavor.

EDIT: Just checked my original recipe posted and I failed to note the mashing step. Sorry.

 

I think you should edit your OP. I am interested in making this, but it would be nice to see what exactly was your raspberry process (did you puree first, then proceed to heat up?)

I'm also interested to know what your FG is with this recipe.

If 1.082 OG is just based off of the grain bill, that's quite hefty, and that doesn't even include the puree, which probably will add a little.

The glass in the OP screams a sour to me....I've had a couple sour IPAs before!

 

I'm making this during the weekend. I'm going to shoot for 6.5% due to the limits of brewing competition. Because of the lower ABV compared to what you got, I am going to lower the amount of raspberries down to 3LBs. I may even use a lower amount of 2.5LBs. Let me know what you think (I am brewing a 5G batch).

When you "mashed" them, do you mean you just beat the crap out of the bag before simmering?

 

I have this fermenting now. Still have questions on how to add fruit.