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Norwegian Framboise

135 calories 9.9 g 330 ml
Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 90 min
Batch Size: 32 liters (fermentor volume)
Pre Boil Size: 41 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Wild Sensing Brewing
Calories: 135 calories (Per 330ml)
Carbs: 9.9 g (Per 330ml)
Created Wednesday February 21st 2018
1.045
1.005
5.29%
2.78
4.91
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Belgian - Pilsner4 kg Pilsner 37 1.6 60.1%
1 kg Belgian - Wheat1 kg Wheat 38 1.8 15%
1 kg Belgian - Unmalted Wheat1 kg Unmalted Wheat 36 2 15%
460 g Belgian - Biscuit460 g Biscuit 35 23 6.9%
200 g Candi Syrup - Belgian Candi Syrup - Golden (5L)200 g Belgian Candi Syrup - Golden (5L) 32 5 3%
6.66 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Hallertau Hersbrucker10 g Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 2.78 100%
10 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
21 L Infusion 55 °C 20 min
Temperature 68 °C 70 min
Fly Sparge 78 °C 20 min
Starting Mash Thickness: 2 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Yeast nutrient Other Boil 15 min.
0.50 each Whirlfloc Other Boil 15 min.
5 kg Raspberry Flavor Secondary 90 days
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 448 B cells required
WLP644, WLP648, WLP653
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 448 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Nordstrand (Skullerud), Oslo, Norway
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

WLP644 3gen Starter aim for 400B cells
WLP648 2gen Vial of 5 ml slurry
WLP653 1gen New vial

Dregs
3 x Mariage Parfait
4 x Oude Kriek Boon
1 x 50/50 lambic

A blend of Brett Brux at fruting.

Primary in a full 30L bucket (28L wort) for 3 months, i top the rest of in a 5L carboy.

Secondary add 3kg of fruit in a 30L Glas carboy and rack it full.



Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-10-13 16:53 UTC
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