Framboise - Beer Recipe - Brewer's Friend

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Framboise

174 calories 21.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 174 calories (Per 330ml)
Carbs: 21.4 g (Per 330ml)
Created: Monday March 13th 2017
1.056
1.019
4.9%
8.9
15.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg German - Bohemian Pilsner3.6 kg Bohemian Pilsner 38 1.9 71.8%
300 g Dry Malt Extract - Wheat300 g Dry Malt Extract - Wheat - (late boil kettle addition) 42 3 6%
400 g American - Caramel / Crystal 60L400 g Caramel / Crystal 60L 34 60 8%
270 g German - CaraMunich I270 g CaraMunich I 34 39 5.4%
270 g German - CaraRed270 g CaraRed 34 20 5.4%
115 g American - Carapils (Dextrine Malt)115 g Carapils (Dextrine Malt) 33 1.8 2.3%
28 g German - Carafa III28 g Carafa III 32 535 0.6%
28 g American - Roasted Barley28 g Roasted Barley 33 300 0.6%
5,011 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g East Kent Goldings7 g East Kent Goldings Hops Pellet 5 Boil 60 min 5.02 50%
7 g East Kent Goldings7 g East Kent Goldings Hops Pellet 5 Boil 30 min 3.86 50%
14 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Tablet Other Boil 10 min.
2 kg Frozen Raspberries Flavor Secondary 5 days
1 each Pectin Other Secondary 15 days
700 g Lactose Other Secondary 19 days
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 345 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 13.2
Mash volume with grains 16.3
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 20.8 L) 20.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.4 L) 28
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 33.6  
Equipment Profile Used: System Default
 
Notes

Pasteurize rapsberries in pint of water with pectin before adding.

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  • Last Updated: 2017-03-26 05:02 UTC