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Fraboise Experiment 2

127 calories 11.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 43 liters
Post Boil Size: 40 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Francisco Mora
Calories: 127 calories (Per 330ml)
Carbs: 11.6 g (Per 330ml)
Created: Sunday March 22nd 2020
1.042
1.008
4.4%
47.8
11.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg American - Pale 2-Row5.5 kg Pale 2-Row 37 1.8 64.7%
1.50 kg Canadian - Honey Malt1.5 kg Honey Malt 37 25 17.6%
1.50 kg American - Caramel / Crystal 30L1.5 kg Caramel / Crystal 30L 34 30 17.6%
8.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Saphir4 oz Saphir Hops Pellet 4.25 Boil 60 min 33.72 66.7%
2 oz Saphir2 oz Saphir Hops Leaf/Whole 4.25 Boil 45 min 14.07 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 L Natural Framboise Concentrate Flavor Secondary 20 days
 
Yeast
Danstar - Belle Saison Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 147 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 240.9 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.55 L. Suggest reducing initial water volume to 45.4 L and adding 1.15 L sparge/top-off.  
Strike water volume at mash thickness of 3.1 L/kg 26.7
Mash volume with grains 32.3
Grain absorption losses -8.5
Remaining sparge water volume (equipment estimates 29.3 L) 25.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.6 L) 43
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 40
Going into fermentor 40
Total: 52.4  
Equipment Profile Used: System Default
 
Notes

To obtain 3 Liters of Framboise Concentrate you must boil 4 kilograms of Framboise (raspberry). Remove all pulp and seed with ultra fine strainer. Use boiled concentrate in secondary fermentation, and leave until FG: reaches <1.009, try to target <1.005 for better texture and flavor. Usually 20 - 25 days.

Color: Medium to Deep Amber
Aroma: Floral, Framboise
Crown: Light with fine bubbles, similar to sparkling wine
Taste: Balanced Malty and Acidic, very light reminiscent of floral hops.
Texture: Dry

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  • Last Updated: 2020-06-14 16:47 UTC