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Raspberry Honey Slurpee
Saison • All Grain • 5 gal
Make a Raspberry Saision, with my little boys help. His first experimental beer.
May 25, 2012 pm 11:18pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 5.5 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 2.5 lbs
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- 1.00 lbs
White Wheat Malt; Briess
White Wheat Malt; Briess
Sweet, malty, wheat, floury flavors. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1.0 oz
Hallertau - 4.5 AA% whole; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 0.5 oz
Hallertau - 4.5 AA% whole; boiled 20 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 0.5 oz
Hallertau - 4.5 AA% whole; boiled 5 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 ea
Orange Peel - Grapefruit Peel Added at 5 minutes remaining in the boil with aroma hops (omitted from calculations)
Orange Peel
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
- 5 lb
Raspberries (frozen) - Pureed in the blender with wort (omitted from calculations)
Raspberries (frozen)
Related to blackberries. Raspberries have a dull pink or reddish color. Tangy sweet.
-
White Labs WLP565 Belgian Saison I
White Labs WLP565 Belgian Saison I
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.
Notes
Made a starter 12 hours before with 6 cups water and 1 cup dme Mashed at 153 for 1 hour Added wildflower, unpasteurized unfiltered honey and grapefruit peel with 5 minutes left in boil Blended 5 pounds of rasberries 10oz at a time with 2 cups of cooled wort making a raspberry wort slurpee. Poured slurpee mixutre into the bottom of the fermentor, then topped with remaining wort. Planning to let ferment in my attic at about 75 degrees.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: C - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.006 | 1.002 - 1.012 | |
| Color: | 6.4 SRM | 5 - 14 | |
| Alcohol: | 6.0% ABV | 5% - 7% | |
| Bitterness: | 24.3 IBU | 20 - 35 | |
Discussion
Bottling Day
2012-06-25 11:33pm
bottled after 1 month in primary, with 5 oz of sugar. Lots of trub from the raspberries. Color is bright red and has a good raspberry nose.
Excellent Dry like a wine
2012-08-20 10:15am
Fermented in my attic, between 75-85 degrees. Was complete in 3 day After primary complete, poured trub of the Gose into it, for 3.5 more weeks. Bottle conditioned
Notes from a Pro-brewer
2012-09-17 11:16am
Nice clarity, no head. Some sulfitic notes (fireworks/matches) on the nose, slight honey as well. Raspberry subtle in the aroma.Nice carbonation. Very nice tartness (grapefruit coming through?). Nice flavor, but pretty thin on the finish. I'd like this to have a little more body.
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