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FrambozAle
Fruit Beer • All Grain • 12 L
Next brew session, recipe not tasted yet.
February 13, 2005 pm 03:23pm
0.0/5.0 0 ratings
Ingredients (All Grain, 12 L)
- 2.2 kg
English 2-row Pils
English 2-row Pils
Pilsner base malt.
- 0.4 kg
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.2 kg
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 12 g
Challenger - 8.0 AA% pellets; boiled 60 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 18 g
Mt. Hood - 5.0 AA% pellets; boiled 5 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1.2 kg
framboise - (omitted from calculations)
framboise
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 20 - Fruit Beer
Subcategory: A - Fruit Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.009 | 0.995 - 1.035 | |
| Color: | 14.0 SRM | 1 - 50 | |
| Alcohol: | 4.9% ABV | 2.5% - 14.5% | |
| Bitterness: | 31.1 IBU | 0 - 100 | |
Discussion
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