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. |
Download
| Download this recipe's BeerXML file |
