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Raspberry Tart

202 calories 21 carbs
Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Efficiency: 70% (brew house)
Calories: 202 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created Wednesday February 20th 2013
1.061
1.015
6.03%
16.86
8
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 27.6%
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 34.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.9%
1 lb American - Caramel / Crystal 30L1 lb Caramel / Crystal 30L 34 30 6.9%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 13.8%
1.5 lb Raspberries1.5 lb Raspberries - (late addition) 4 1 10.3%
14.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.25 oz Cascade0.25 oz Cascade Hops Pellet 10 First Wort   5.19 33.3%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 10 Boil 60 min 8.57 33.3%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 10 Boil 10 min 3.11 33.3%
 
Mash Guidelines
Amount Description Type Temp Time
Infusion 155 °F 60 min
 
Other Ingredients
Amount Name Type Use Time
0.5 oz Bittering Orange Peel Spice Secondary --
0.5 oz Sweet Orange Peel Spice Secondary --
0.25 oz Lemon Juice Flavor Secondary --
0.25 oz Lime Juice Flavor Secondary --
 
Yeast
Wyeast - London Ale 1028
Amount:
1
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 234 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carb      
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.48 37.9  
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Remaining sparge water volume 4.6 18.4  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.6 30.4  
Volume increase from sugar/extract (late additions) 0.17 0.7  
Boil off losses -2.25 -9  
Hops absorption losses -0.03 -0.1  
Amount going into fermentor 5.5 22  
Total: 9.48 37.9
 
Notes

Let ferment for a week or until the fermentation settles down. Transfer to another large fermentor on top of the raspberries (also the orange peel, lemon and lime). You will need head space because the sugars from the fruit will restart the fermentation. You can put the fruit into a muslin bag to help separate the beer later on.

After about two weeks on the fruit transfer to another fermentor. This fermentor should be smaller since there will not be another fermentation.

If there isn't enough lemon/lime taste add more before transferring to the final fermentor or bottling/kegging.

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  • Last Updated: 2013-04-03 02:17 UTC