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Monster Media 1993 #2
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RASPBE.REC
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1993-07-10
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RASPBERRY ALE/LAGER
By Tom Robson
I have brewed this beer twice now. The first time it was a lager and the
second go was with Cooper's dried yeast. I much preferred the Cooper's batch,
the flavors were much more balanced. If you use a lager yeast perhaps try the
Wyeast American or another complex lager yeast. Maybe a steam beer treatment
might be appropriate as well. Have fun with this one!
OG:1.052
TG:1.008
Potential Alc.% /vol.: 5.78
QTY: 37 Liter (39 quarts) brew length.
Ingredients:
5.43 kg. (12 lbs.) light lager ME. (Edme)
784 gr. (27.5 oz.) wheat malt ME. (not 100% wheat malt)
453 gr. (16 oz) crystal malt
2 tsp. gypsum
T=0 3 oz. hallertauer
T=45 2 tsp. Irish moss
T=60 1 oz. hallertauer
2 kg. (4.4 lb.) frozen raspberries
2 pkts. Cooper's yeast
Method:
Steep crystal in 4 liters of water at 170 deg F. for 10-15 min. Sparge
into your kettle with more 170 deg. F. water.
Top up your brew kettle. (I
used two equal ketles, this is pretty important as you will see later.) Add
the gypsum and bring to a boil.
Dissolve the extracts and bring back to the
boil.
Start hopping at T=0.
Add the moss at T=45.
At T=50 I install my
immersion wort chiller so it can be sanitized by the heat.
At T=60 the heat
goes off and the final bit of hallertauer goes in.
Now the tricky part. If I
add 2kg of frozen raspberries to about 15 liters of nearly boiling wort I come
very close to 170-180 deg. F. I don't have to do much to maintain this
temperature range for the fifteen or so minutes it takes to pasteurize the
fruit. You will need a good thermometer, I suggest a restaurant style instant
reading model. I regret that my measures are not exact for this since the
size of my brew kettle just seems to be perfect for this.
After the fifteen
minute pasteurizing I start to chill the wort, transferring the chiller to the
second kettle when the first one is chilled.
Cast the wort into two separate
fermenters with all the raspberries in one fermenter (more complications, but
this is art not science)
. Pitch one packet of yeast into each fermenter.
Ferment for five days from the start of active fermentation. Rack the two
batches off their sediment, mixing them in the secondary fermenters. Try
using a bathroom scale to weigh the amount you siphon into each fermenter in
order to evenly mix each brew.
Ferment till finished and keg or bottle.
I
did this as a two keg brew, fermenting in a 37 liter soda keg and a plastic
pail. The raspberry portion went into the pail and the rest into the soda
keg. When the primary was over I siphoned the raspberry portion into another
37 liter tank and then transferred the other half of the brew to mix it all
together. Why all the hassle? The little fruit bits jam up the keg fittings
no end and ruin the beer. Good luck with this it was really superb beer!