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FRUIT1.REC
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1993-07-10
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FLAMINGO FRAMBOISE Brad Krohn/Portland OR 73720,2656
CHOCOLATE CHERRY STOUT CRAIG WHITMORE 72600,3304
"After Hours Weisse" FRAMBOISE WEISSE Dave McCaskill/WA 71561,3557
---------------------------
Fm: Brad Krohn/Portland OR 73720,2656
Well, to help you along (and toot my own horn), here's another of my ribbon
winners: 1st place in fruit beers at the 1990 Dixie Cup. FLAMINGO FRAMBOISE.
Recipe for 2 gallons is actually half of the following 4-gallon batch of wheat
beer:
4# Ireks Wheat Malt, 2 3/4# Pale Ale Malt, 3/4# Light Munich Malt, 2/3#
British Crystal 80L. Mash in 2 gals at 140F. 1/2 hour protein rest. Boost to
152F for 1 1/2 hr starch conversion. Mash out 168F for 5 min. Sparge 3 gal at
168F.
Boil 75 mins. Bittering hops: 1 oz Hallertauer (75 min), 1/4 oz Hallertauer
(30 min). Finishing: 1/4 oz hallertauer (steeped 5 min).
Yeast: Wyeast 3056-Bavarian Wheat. OG: 1.043. Fermented 3 wks in primary, then
racked half of batch (2 gals) over 2 pints rinsed and mashed-up raspberries in
secondary. SG at racking: 1.010. Left with berries for one week. TG: 1.009.
Bottled with 3/8 cup corn sugar.
Hardest part was bottling without getting any chunks of raspberry. Bottles
still had considerable floating material -- although it settled in time.
Character is fruity tart with light body -- almost like a wine cooler, but it
IS beer and a good summertime refresher.
---------------------------
Fm: CRAIG WHITMORE 72600,3304
CHOCOLATE CHERRY STOUT
This may not meet the criteria for a "stout," but Chocolate Cherry Stout
sounded better than Chocolate Cherry Beer/Ale. I've never made it quite the
same twice, but this is a fair representation.
3.3 lb M&F Light Malt Extract (un-hopped)
3.3 lb M&F Dark Malt Extract (un-hopped)
0.5 lb Crystal Malt
0.5 lb Chocolate Malt
4 lb frozen Bing Cherries
8 oz Baker's Unsweetened Chocolate
1 oz Cascade Hops
1 oz Chinook Hops
starter from Wyeast Irish Ale #1084
-Steep grains in 1.5 gal of water 'till boiling and remove
grains
-Add extract, Chinook hops, and chocolate. Boil for one hour.
-Add Cascade hops for last ten minutes of boil.
-Turn off heat and add cherries. Steep for 15 min between
140 and 180F to pasturize.
-Add to 3.5 gal of water in primary. Pitch yeast when cool.
-Initial SG=1.042 Final SG=1.012
---------------------------
Fm: Dave McCaskill/WA 71561,3557
FRAMBOISE WEISSE
Here goes my all grain "After Hours Weisse"...
4 lb 6 row malt
3 lb wheat malt
1 lb Vienna malt
Mash @ 155 deg F pH 5.2 for 2 hr
Sparge, sour mash for 14 hr according to CP's TNCJHB
add 1/2 lb light DME (to get the gravity up a bit)
Boil with 1/2 oz Willamette (90 min)
and 1/2 oz Cascade (5 min).
Ferment with Wyeast weizen no. 3056 yeast
After 3 days, add 3 1/2 lb frozen raspberries (thawed)
Dry hop with 1/2 oz Cascade 1 week before bottling.
OG = 1.030 .... (still having some problems with wheat mashes, I dunno why)
FG = 1.008
It's a beeoootiful rose' color, very pale pink head, definite sour tang to it
from the sour mash and a nice raspberry nose (overall a delicate flavored,
_very_ drinkable beer <g>). There aren't any of the characteristic clovey
flavors I would have expected from the yeast, they may be too subtle compared
to the berries and the sour mash flavor.