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Forrest's Framboise II

Method: Extract
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 11 liters
Pre Boil Gravity: 1.022 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 250 calories (Per 12L)
Carbs: 27.4 g (Per 12L)

Created: Saturday May 3rd 2025

Original Gravity:

1.075

Final Gravity:

1.021

ABV (alternate):

7.7%

IBU (tinseth):

19.9

SRM (morey):

10.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.50 kg	Liquid Malt Extract - Light1.5 kg Liquid Malt Extract - Light - (late boil kettle addition)	35	4	16.9%
1 kg	Muntons - Light Dry Malt Extract (DME)1 kg Light Dry Malt Extract (DME) - (late boil kettle addition)	42	4.3	11.2%
1 kg	Coopers - Brew Enhancer 31 kg Brew Enhancer 3 - (late boil kettle addition)	16	4	11.2%
0.50 kg	Dry Malt Extract - Amber0.5 kg Dry Malt Extract - Amber - (late boil kettle addition)	42	10	5.6%
3 kg	Oregon Fruit - Raspberry - Seedless Red3 kg Raspberry - Seedless Red - (late boil kettle addition)	4.83	0	33.7%
0.20 kg	Blackberry0.2 kg Blackberry - (late boil kettle addition)	3.6	0	2.2%
0.50 kg	Cane Sugar0.5 kg Cane Sugar - (late boil kettle addition)	46	0	5.6%
7.70 kg / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
0.80 kg	Weyermann - CaraRed0.8 kg CaraRed	35	19.3	9%
0.40 kg	Weyermann - Melanoidin0.4 kg Melanoidin	34.5	27	4.5%
$ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
35 g	Hallertau Tradition (Germany)35 g Hallertau Tradition (Germany) Hops		Pellet	5	Boil	30 min	19.92	100%
35 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
35 g	Hallertau Tradition (Germany) (Pellet)		19.92	100%
35 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use
10 g	Yeast Nutrient	Other	Whirlpool
0.50 each	Whirlfloc	Fining	Whirlpool
3.50 g	pectinase	Other	Secondary
120 each	sucralose tabs (6/liter)	Flavor	Secondary

Yeast

Fermentis - Safale S-33

Amount:	11.50 Grams	Cost:
Attenuation (avg):	68.72%	Flocculation:	Low
Optimum Temp:	18 - 26 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 140 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Notes

Berries: AFTER ~3 DAYS, boil and cool in muslin bag, ~2 liter total add to fermenter with pectinase and sucralose

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2025-05-04 03:38 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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