Fruit Beer Requiem Raspberry

[SunnyAndCher]

I brewed a version of this recipe, but substituted Wyeast 3278 - Lambic Blend for the Nottingham Ale yeast. Siphoned off a sample at Day 8 in secondary and it was DELISH! Loyal Wife, a non-beer drinker even approved.

Strange things started happening around day 11 in secondary. Now at Day 63 in secondary with the grossest, most amazing pellicle in full bloom. Going to have to wait for the fruit to hit the bottom in order before I rack, which I understand can take up to a year!!

Strongly recommend sticking with the original recipe on this one. It's definitely an award winner.

 

[SunnyAndCher]

@MicRoBrew1 Looks like the beginning of a pellicle. Same thing happened to mine and I left it. Developed into a ful-blown, alien-poo-looking sludge on the top. I was blaming it on the use of a Wild Yeast blend. Glad to see it has happened with the Notty, too. I'm letting mine continue to sour. Looks gross, but much like a traditional Lambic or sour, it's supposed to be a normal part of the process??

Feel like I'm taking my life into my hands, but I'll have to let you know how it turns out.

 

[Nompton]

Just brewed 2.5 gallons of this. I purposefully wanted the gravity higher 1.065 because I am going to rack 1 gallon off in a couple days onto berries and WLP650 + a couple dregs of various brett beers. I'll leave the remaining ~1.5 gallon to finish the primary of 14 days, then rack onto berries as the recipe calls for.

Edit: attached a blowoff tube to the primary within an hour or so of pitching. I can tell it's going to be a beast.

 

[Nompton]

Not sure if anyone still checks this thread but...

This was by far one of the most violent fermentations I've ever had. It was already forming krausen about an hour after pitching (Winsdor), and continued to pump out krausen into the blowoff a solid 30 hours later. Kept it around 64F, too. I was legitimately worried my blowoff tube would not be enough.

Checking SG today, hoping for something sub 1.030 but above 1.020 so I can siphon off a gallon and add WLP650. I plan to let it go for a solid six months before adding the raspberries to the brett batch. I'll probably back sweeten with lactose eventually to ensure it's not just a funky-bitter bomb.

 

[Redbow]

Nompton, I am following. I plan to make this some time when I have free raspberries.

 

[rel322]

Not sure, has anyone tried substituting peaches for the raspberries? (kinda hard to sift through 40 some odd pages)

 

[Nompton]

Well, due to time constrains, I haven't had the time to rack this into a secondary, nor do I think I'm going to. I have some krausen still floating on top, it's pretty "unsightly" for fermentation... but then again I think I'm the only person who cares about aesthetics during fermentation. I wish it would have flocc'ed out more.

I haven't checked the SG, but it could be around 1.020. Winsdor seems to get really mixed reviews. I'm going to let it go for two weeks, check SG, if it's 1.020+, I'll go ahead and pitch brett dregs and WLP650 into half the batch and just rack the remaining on top of raspberries and cranberries.

Not sure if I'll soak them in campden or just pasteurize the berries beforehand.

 

[Nompton]

Question to those who have used campden to sterilize the raspberries:

Did you need to repitch yeast after adding berries? Will the berries absorb the campden and kill the yeast? Should I just say screw it and brett the whole batch and add berries in six months?

 

[Nompton]

To those who are still following, I apologize for the marathon of updates. Maybe someone finds (or will find) my process helpful.

After talking briefly with the LHBS (Learn to Brew in Moore, OK--highly recommend), I've decided to soak the raspberries in campden overnight, drain, then add to a secondary, racking the proto-beer on top.

I'm actually splitting my batches into two smaller one-gallon secondaries. One gallon is a requiem raspberry, the other is a cranberry ale. Here's my plan (for the last time):

SG is 1.018 (which is a bit high IMO). I'm hoping racking to 2d, adding raspberries/ cranberries, and warming the fermentors to 70F will help. They've been sitting at 60F the two weeks because I'm a cheap ass and don't want to turn on my heat. The Winsor did not floc very well, at all. If I need to repitch, I'll probably throw in something known to floc out well (plus the campden isn't going to help clarity issues). I've ditched the idea to sour a batch, for now.

As for the cranberry (brown) ale, I'm going to make a "priming" tea when it comes time to bottle with some of the beer, priming sugar, bitter orange, and cinnamon. I'm going for a holiday feel with the latter, could turn out terrible, who knows.

I'll take pics and upload for anyone interested.

 

[EGeekBMe]

I made this once and we bought fresh raspberries, rinsed them in the sink like we would've any other fruit or vegetable. Then put them into quart bags and froze them. The freezing if I recall correctly was recommended to rupture the membranes. After the thawed, I racked the beer into a carboy after a week of fermenting and put the raspberries in. The fermentation picked up again with the raspberries with a vengeance.

I had read all the suggestions to sanatize the fruit also but decided not to and in the end came out really well. Not sure if I just got lucky or not but I'd do it the same way again the next time.

 

[Nompton]

Cranberry on left, raspberry in the middle, raspberry vodka on the right.

Little less yield than I wanted. Windsor didn't do a very good job, 1.020 SG, didn't floc very well either.

Hoping I can get it down to 1.015, if not, I'll pitch another yeast.

 

[Urkelbot]

I have brewed this twice now 2.5 gallon batches. Once raspberry the second time the batch was split into peach, blackberry, and regular raspberry.

My wife still liked raspberry the best but I almost think the blackberry was better. The peach was very rough at first but began to mello and taste good right about when it ran out.

 

[The Moravian]

I brewed the AG recipe Posted by half pint except I added zest of 1 lemon with 5 minutes left in the boil. Then added 12 oz frozen raspberries to the primary. Had noob issues with temp control in the brew. Burned the mesh bag to the botom of the pot. Got Finally got the temp right after about 15 minutes above 160 then strained everything through cheesescloth. OG was bout 1.040 so I added about a pound of honey and stirred well which brought the OG to 1.050. Racked to secondary on 36 oz frozen raspberries after 7 days with a gravity of 1.012. Took a reading today and stole a taste. Gravity is at 1.010. Will bottle on sunday or monday unless gravity is still dropping. Here is today's and last weeks pics.

 

[user 83772]

Looks good! Any flavor issues from the mesh bag incident?

 

[The Moravian]

Thankfully no. Tasted very good. Strong but not overly tart raspberry up front and nice lightly hopped finish. Hope it keeps getting better.

 

[Lemieuxp]

Here's an AG version.



Recipe: Requiem Blackberry

Brewer: Jacob

Asst Brewer:

Style: Fruit Beer

TYPE: All Grain

Taste: (35.0) Add



Recipe Specifications

--------------------------

Batch Size: 5.50 gal

Boil Size: 6.30 gal

Estimated OG: 1.054 SG

Estimated Color: 10.7 SRM

Estimated IBU: 21.6 IBU

Brewhouse Efficiency: 75.00 %

Boil Time: 60 Minutes



Ingredients:

------------

Amount Item Type % or IBU

10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 91.32 %

0.80 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.31 %

0.15 lb Roasted Barley (300.0 SRM) Grain 1.37 %

1.00 oz Cascade [5.40 %] (60 min) Hops 17.4 IBU

0.25 oz Cascade [5.40 %] (25 min) Hops 3.0 IBU

0.25 oz Cascade [5.40 %] (7 min) Hops 1.2 IBU

2.50 lb Raspberry (Secondary 2.0 weeks) Misc

1 Pkgs Nottingham (Danstar #-) Yeast-Ale



Hopping is a bit different, but IBU's are the same.

Ok Halfpint... I know this thread is over 3years old and I hope your still around. A real noob to all-grain. What mash in conditions are you using? 150f for 60 mins?

 

[Brittneymeray]

I have been reading on this forum for months now without actually creating a profile. I have finally created a profile just so that I could tell everyone what a great beer this is. It just went into the keg yesterday and is not even carbonated yet but my oh my it is so darn tasty. HIGHLY RECOMMEND!!!

 

[The Moravian]

 

[natural]

Ok Halfpint... I know this thread is over 3years old and I hope your still around. A real noob to all-grain. What mash in conditions are you using? 150f for 60 mins?

Anyone have any insight on this? I'd love this to be one of my first brews and all grain is what i'm set up for and the ingredients are significantly cheaper for me doing this but I dont know what temperature to mash this at.

 

[Nompton]

Bottled today. Sat on raspberries for 2.5 months. Hydro sample tasted really good, although really green. I added some vanilla infused bourbon at bottling. Bottled to 2.4-2.5 vols.

Going to let it sit for 10-14 days, then cold crash.

 

[Nompton]

Obligatory pic pre bottling. Super tart.


Sent from my iPhone using Home Brew

 

[Nompton]

I let it sit in the bottle for about a month, opened a couple days ago. Overall, a really solid brew, wish I made more.

Mine turned out really sweet and juicy. The winsdor yeast I used really sucked. Carbonation was low too. This beer screams "age me in an oak barrel with lacto and brett and fresh raspberries."

Overall, I still like the beer quite a bit. My significant other really liked it. I'm on a bit of a sour tear, so naturally I want to sour and age this one.




Sent from my iPhone using Home Brew

 

[Duncan83865]

For those that have brewed an all-grain version of this, what temperature have you mashed at? I've seen a few people ask the question but I haven't seen any responses. Thanks for the help!

 

[jmScott]

I brew something similar but UAE pie filling I have always had good luck with cherry what are your thoughts on raspberry pie filling

 

[loeks]

I haven't looked through this whole thread, but I'm curious as to how this compares to Founders Rubaeus. Anyone out there had both?

 

[secondbase]

Got this in my primary currently. Any tips on racking off the raspberries without picking up seeds and fruit sludge? I've heard of the paint strainer trick. What other options do I have?

 

[DoctorJupiter]

Secondbase, I sanitized a nylon mesh brew bag put my auto siphon into it and then dipped that into secondary with great results. It filters all the raspberry gunk from getting into your keg or bottling bucket. Hope that helps.

 

[secondbase]

The nylon straining bag worked beautifully. Mine has been in the bottle for a week now. Cracked my first one and I think this one will be great! It's a little bitter on the end and I'm hoping that fades with time, but the raspberry flavor comes through beautifully and it finishes with a nice, malty backbone. Cheers!

 

[Ike]

SO... first batch is ready for secondary. Raspberries are in a covered sanitized bowl with the recommended mix of campden/water but from where I'm sitting it doesn't seem like the mixture can even come CLOSE to covering the surface of all these berries. Does the off-gassing sulfur do the job, or do I need to keep stirring every few hours to magically get the stuff to come in contact with this huge bowl of berries?

AND... does this happen on the countertop, or put it in the fridge?

ETA some info: 1 tablet crushed in about 1/2 cup water, poured as evenly as possible over the fruit. This seems to be what most folks are doing here. Looking around Google, some people mention just sprinkling the dry tablet on the fruit and walking away, so I'm guessing there doesn't need to be complete coating?

Further edit: just checked a gravity (1.015, prolly shoulda done that before opening the raspberries, but it's all good) and the ale tastes AWESOME. Even flat and unconditioned, it's the tastiest stuff I've brewed so far, and that's WITHOUT the fruit. I'm probably going to start another batch to bottle fruit free to see how it tastes.

Thanks!

 

[user 83772]

There's no need for campden at all - you're adding them to a pretty hostile environment as it is. I've done a handful of batches of this stuff, and never had an infection, and I've never heard of a batch of this getting infected, either with fresh or frozen fruit.

Long story short - just add em to a secondary and rack the beer overtop. Put a lid on it, airlock it & let it do it's thing. RDWHAHB, you know?