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Raspberry Tart

Category: 20 – Fruit Beer
Brewer: Tim Thomssen

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
10 gal 60 min 9.1 IBUs 9.3 SRM 1.047 1.019 3.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Fruit Beer 20 A 1.03 - 1.11 1.004 - 1.024 5 - 70 3 - 50 2 - 3 2.5 - 12 %

Fermentables

Name Amount %
Pale Malt, 2 row (Ca) 11 lbs 25
Wheat (BestMälz) 5 lbs 11.36
Honey Malt 2 lbs 4.55
Carafoam 1 lbs 2.27
Caramunich II (Weyermann) 1 lbs 2.27
Fruit - Raspberry 24 lbs 54.55

Hops

Name Amount Time Use Form Alpha %
Hallertauer Mittelfrueh 0.65 oz 60 min First Wort Pellet 6.3

Miscs

Name Amount Time Use Type
Yeast Nutrient 2.00 tsp 15 min Boil Other
Raspberry Extract 1.00 Items 0 min Bottling Flavor

Yeast

Name Lab Attenuation Temperature
English Ale (WLP002) White Labs 67% 65°F - 68°F

Mash

Step Temperature Time
Mash In 159°F 60 min

Notes

Single infusion mash at 159°F (71°C) for 60 minutes. Once fermentation slows after a few days, rack onto pre-frozen and thawed raspberries at a rate of 2.4 pounds per-gallon. A large paint strainer bag is recommended to hold the fruit. The 5.5 gallons of beer plus the fruit fills a 7.9 gallon wine fermenter nearly to the top.

Keg, carb and back sweeten to taste with apple raspberry concentrate. Keep the beer cold to prevent secondary fermentation.

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