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La Rousse 
All Grain Recipe
Submitted By: mevett89 (Shared)Members can download and share recipes
| Brewer: Matt | |
| Batch Size: 2.50 gal | Style: Fruit Beer (20A) |
| Boil Size: 2.49 gal | Style Guide: BJCP 2008 |
| Color: 6.2 SRM | Equipment: Matt's Equipment |
| Bitterness: 7.0 IBUs | Boil Time: 60 min |
| Est OG: 1.044 (10.9° P) | Mash Profile: Adjusted BIAB, Light Body |
| Est FG: 1.009 SG (2.3° P) | Fermentation: Ale, Two Stage |
| ABV: 4.6% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 1.00 gal | Landover, MD | Water | 1 |
| 1 lbs 8.00 oz | Red Wheat Malt (2.4 SRM) | Grain | 2 |
| 1 lbs 8.00 oz | Vienna Malt (3.5 SRM) | Grain | 3 |
| 12.80 oz | Acid Malt (added post mash) (3.0 SRM) | Grain | 4 |
| 8.00 oz | Cara 20 (20.0 SRM) | Grain | 5 |
| 0.24 oz | Tettnang (Tettnang Tettnager) [4.0%] - Boil 30 min | Hops | 6 |
| 0.07 oz | Strisslespalt [4.0%] - Boil 30 min | Hops | 7 |
| 1.0 pkgs | East Coast Ale (White Labs #WLP008) | Yeast | 8 |
| 3.00 lbs | Raspberries (Secondary 1 weeks) | Misc | 9 |