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RASP.REC
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1993-07-10
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Red Dogs Raspberry Ale
by Two Dogs Brewing, unLtd
Mmmmmmm...
ThatUs all I have to say!
1 pound chocolate malt
1.5 pounds 2-row Klages malt toasted at 325 F for 30 minutes
2 pounds 2-row Klages
2 pounds medium (60 L) crystal malt
1.5 pounds Australian light extract syrup
1.5 pounds AlexanderUs light extract syrup
0.5 ounce Cluster hops (alpha = 7.3) (60 minutes)
1.5 ounces Hallertauer Hersbreuker hops (alpha = 2.9) (30 minutes)
Total IBUUs = 24.7
4 pounds fresh raspberries
Slant-cultured Irish Ale yeast in 1quart starter at full krausen
First get 3 or 4 gallons of water to pH 7 and moderate hardness for the
mash and boil (I have to boil mine, decant off the carbonate and then add
phosphoric acid-yours will be different) and 3 gallons of water to pH 5.8 for
the sparge.
Heat 4.5 quarts of water to 150 F. Add chocolate malt for 5 minutes, then
remove (I wanted color, not flavor).
Add both Klages to water and hold at 130 for 15 minutes, adjust pH to 5.0-
5.5 (add carbonate if low, gypsum if high). Raise to 158 F for 60 minutes
(mine cooled to 152 F over the hour, donUt worry...). Raise to 168 for 10
minutes.
Sparge with 3 gallons 168 F water with pH of about 5.8. Place crystal malt in
the recieving bucket (in a grain bag if you have one).
Once sparge is complete, heat runoff and crystal malt to 170 degrees and
steep 15 minutes. Remove crystal malt and raise to boiling.
Add extracts and boil 30 minutes to help hot break (optional, but
recommended to me by a fellow brewer to cut down on chill haze when
using Australian extracts)
Add Cluster hops and boil 30 minutes, add Hallertauer hops and boil 30
minutes more.
Strain out hops and hot break (as much as possible) and add 3 pounds of
raspberries (note: save a pound for later-I stored them in the freezer).
Return wort to 175 F and hold for 15 minutes to pasteurize berries.
Cool rapidly, transfer to primary, berries and all, and pitch yeast starter.
Original gravity: Who knows? The wort was 1.050 before adding berries.
Once fermentation slows, add the remaining pound of raspberries (no need
to cook these-just throw Tem in).
This beer fermented at about 70 F incredibly rapidly. Primary fermentation
lasted 2 days and secondary lasted 2 more at which point the yeast
flocculated and sank like a rock.
A couple of weeks later, this is a garnet red colored beer with a very strong
raspberry aroma and flavor. There is some astringency which I think may
come from the berry seeds and which I hope will age out.
Be sure to use a relatively unattenuative yeast with this beer as the berries
seem to dilute the body. The beer is thinner than I had hoped and I would
recommend using more extract if you make it. As it is now, this is an
excellent beer for Indian Summer evenings.
Enjoy... --Dave Smith