lambic ale, fruit beer, framboise, Belgian ale, all-grain
Source: Mike Charlton (umcharl3@ccu.UManitoba.CA)
Issue #589, 3/5/91
We had a bit extra so we are doing a small fermentation (without the
raspberies) of about 3/4 of a gallon. To this we added a teaspoon of
yogurt to try to get a lacto bacillus infection and produce lactic acid.
If it produces anything interesting I'll post the results. Anyway, I
can't comment on how this beer will taste as it is still in secondary
and is fairly expeimental.
- 7 pounds, Lager Malt
- 7 pounds, crushed raspberries
- 3 pounds, Wheat Flakes
- 1 ounce, 2 year old Cluster hops that had been baked for 20
- WYeast #1056 American Ale Yeast
We did a beta glucan rest at 120 degrees for 30 mins, a protein rest at
130 degrees for 30 mins, and a saccrafication rest at 155 for 1 hour. Be
extra careful with the sparge because it has the potential to be very
slow (although we managed to whip right through in 45 mins.). We boiled
the wort for 2 hours, leaving the hops in for the entire boil. Cooled
with an immersion chiller to 42 degrees and strained into a carboy.
After 8 hours we racked the wort off of the trub and pitched the yeast.
We left it in primary for 2 weeks and then racked it into a carboy and
added the raspberries.