Framboise questions

[TasunkaWitko]

Greetings, all -

Sometime this year I will be attempting a one-gallon batch of Framboise, and I am looking forward to it.

I have a recipe that is mostly Pilsner, with a little wheat and Crystal 10 added. The method itself looks sound, from what little I know.

My question is on the amount of raspberries that I should use. I have read about varying amounts from 1 cup to 1 pound per gallon. I do want a strong raspberry character; but of course, at the same time, I don't want to "over-do" it.

Any advice on this would be appreciated, and I am sure that I will have more questions as I get closer to embarking on this project.

Thanks in advance -

Ron

 

[TravelingLight]

I use raspberries a fair amount. If I want a prominent raspberry flavor and color without being overpowering, I typically go with about 1 pound per gallon.

 

[TasunkaWitko]

That sounds good, and dovetails with my instincts.

Thanks!

 

[mirthfuldragon]

Make more. Sours take a while, so the best time to start a sour is a year ago. Then you can make framboise, peche, kriek . . .or even just straight lambic, all from the same base batch.

 

[cactusgarrett]

Also, how you treat the berries matters. Just dumping them in whole won't be as "efficient" or impart as much flavor/color as if you were to first freeze/thaw the berries or blend them into a slurry first.