brandonbrummett
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I am trying to recreate a local brew pub's raspberry mead/braggot and am relatively new to brewing (made one batch of witbier and one batch of a kolsch style and both turned out well) but thought I might be able to get some knowledge from some more experienced folks on this forum.
I talked to one of the brewers at the brewpub and he recommended using extra light LME and honey (51%/49% ratio), boil for an hour, no hops (he said they use one pellet in their batch because they are required by law to use hops), and that they use San Diego Super Yeast. He said when I rack to secondary then I should add some blackberry puree and raspberry puree and recommended Oregon Fruit because that is what they used. He said 2 weeks primary and 2 weeks secondary should work, but when I bottled it I would need to strain it and filter it.
I got a can of extra light LME, some honey, the San Diego Super Yeast, and some yeast nutrient (based on the recommendation of my LHBS). I back calculated the amount of fruit needed from what he used (44 lb of raspberry, and 44 lb of blackberry in a 7 barrel batch) to a 5 gallon batch and it came back to about 1 lb of each.
From what I can tell, most of the purees I have seen come in 3 lb cans, so could I freeze the remainder to use in future batches?
Also, is 2 weeks primary and two weeks secondary long enough to make something drinkable? Most of what I have read has mead/braggot taking longer to ferment...
Any help would be greatly appreciated!
I talked to one of the brewers at the brewpub and he recommended using extra light LME and honey (51%/49% ratio), boil for an hour, no hops (he said they use one pellet in their batch because they are required by law to use hops), and that they use San Diego Super Yeast. He said when I rack to secondary then I should add some blackberry puree and raspberry puree and recommended Oregon Fruit because that is what they used. He said 2 weeks primary and 2 weeks secondary should work, but when I bottled it I would need to strain it and filter it.
I got a can of extra light LME, some honey, the San Diego Super Yeast, and some yeast nutrient (based on the recommendation of my LHBS). I back calculated the amount of fruit needed from what he used (44 lb of raspberry, and 44 lb of blackberry in a 7 barrel batch) to a 5 gallon batch and it came back to about 1 lb of each.
From what I can tell, most of the purees I have seen come in 3 lb cans, so could I freeze the remainder to use in future batches?
Also, is 2 weeks primary and two weeks secondary long enough to make something drinkable? Most of what I have read has mead/braggot taking longer to ferment...
Any help would be greatly appreciated!
