Raspberry Tart

All Grain Recipe

Submitted By: madshammy (Shared)
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Brewer: Lost Cabin Brewery
Batch Size: 5.00 galStyle: Fruit Beer (29A)
Boil Size: 7.74 galStyle Guide: BJCP 2015
Color: 8.0 SRMEquipment: Stainless Kegs (15.5 ) - All Grain
Bitterness: 7.4 IBUsBoil Time: 60 min
Est OG: 1.046 (11.4° P)Mash Profile: Single Infusion, Light Body
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 4.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
4 lbs 10.38 oz Pale Malt, 2 row (Gambrinus) (2.0 SRM) Grain 1
2 lbs 1.78 oz Wheat (BestMälz) (2.0 SRM) Grain 2
15.50 oz Honey Malt (25.0 SRM) Grain 3
7.75 oz Caramunich II (Weyermann) (63.0 SRM) Grain 4
6.76 oz Carafoam (Weyermann) (2.0 SRM) Grain 5
0.33 oz Hallertauer Mittelfrueh [6.3%] - Boil 60 min Hops 6
1 pkgs English Ale (White Labs #WLP002) Yeast 7
0.50 tsp Yeast Nutrient (Primary 3 days) Misc 8

Taste Notes

http://www.homebrewersassociation.org/homebrew-recipe/raspberry-tart/

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. Primary fermentation for four days at 65°F (18°C). Secondary fermentation for 21 days at 68°F (20°C). Forced CO2 to carbonate (3 volumes). For 10 Gallons (37.85 L) 11.0 lb (4.99 kg) Canadian pale ale malt 5.0 lb (2.27 kg) Best wheat malt 2.0 lb (0.9 kg) honey malt 1.0 lb (0.45) Weyermann® Cara-foam 1.0 lb (0.45) Weyermann® Cara-Munich II 24.0 lb (10.89 kg) raspberries (in secondary) 0.65 oz (18 g) Hallertau Mittelfruh pellets, 6.3% alpha acid (FWH) White Labs WLP002 English Ale yeast (starter) 1 pinch Wyeast nutrient (15 min) Apple raspberry concentrate (see directions) RO mash water with 10 g calcium chloride and 2.5 ml lactic acid SPECIFICATIONS Original Gravity: 1.047 Final Gravity: 1.016 ABV: 4.07% SRM: 14 DIRECTIONS 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. Primary fermentation for four days at 65°F (18°C). Secondary fermentation for 21 days at 68°F (20°C). Forced CO2 to carbonate (3 volumes). Extract Option Want to convert this all-grain recipe to extract or partial mash? Check out these 3 simple steps to convert homebrew recipes.
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