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Raspberry Flanders

Category: 16 – Belgian and French Ale
Brewer: Kirk Hofeling

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
9 gal 60 min 35.7 IBUs 17.4 SRM 1.057 1.012 6.0 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Belgian Specialty Ale 16 E 1.03 - 1.08 1.006 - 1.019 15 - 40 3 - 50 2.1 - 2.9 3 - 9 %

Fermentables

Name Amount %
Munich (Dingemans) 6 lbs 22.64
Pilsner (Dingemans) 6 lbs 22.64
Vienna (Weyermann) 6 lbs 22.64
Aromatic (Dingemans) 1 lbs 3.77
Caramunich II (Weyermann) 1 lbs 3.77
Special B Malt (Dingemans) 1 lbs 3.77
Wheat Malt, Pale (Weyermann) 1 lbs 3.77
Fruit - Raspberry 4.5 lbs 16.98

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 2.25 oz 60 min Boil Pellet 7.6

Miscs

Name Amount Time Use Type
Yeast Nutrient 1.00 tsp 3 days Primary Other

Yeast

Name Lab Attenuation Temperature
Roselare Belgian Blend (3763) Wyeast Labs 80% 55°F - 80°F
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

Mash

Step Temperature Time
Saccharification 154°F 60 min
Mash Out 165°F 20 min

Notes

Three 3-gallon batches fermented separately and were then blended together after secondary-fermentation. Three gallons of blended beer was then racked onto 4.5 lb of raspberries for about six weeks. Batch A initial fermentation with Safale 05, then racked to a plastic bucket for secondary with Roeselare. Batch B initial fermentation with Safale 05 then racked to a glass carboy for secondary with Roeselare. Batch C initial fermentation with Roeselare and then racked to a glass carboy for secondary.

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