Another round of experimenting with sour ales. This batch was split into two halves. One half became Raspberry Beret, the other went on to become Sour Patch.
Great raspberry flavor on this one. The oak is quite subtle, and I would use more next time. Perhaps a little under-carbonated, out of paranoia from over-carbonating Sour Patch. Not disappointed at all.
6.3% ABV How is this calculated?
10.00 lb German Vienna Malt
1.50 lb Flaked Wheat
0.50 lb CaraMunich
0.25 lb CaraRed
0.25 lb Crystal (75°)
0.25 lb Special B
0.25 lb Crystal (120°)
1.00 oz. Hallertauer Mittelfruh Hop Pellets (3.20%) @ 60 min
0.50 oz. Mt Hood Hop Pellets (5.4%) @ 60 min
Fermentis SafLager S-23 yeast
White Labs WLP665 (Flemish Ale Blend)
1/2 cup Medium Toast oak chips
24 oz. frozen raspberries
0.33 cup table sugar (priming)
Mash at 150° for 1 hour.
Sparge @175° to obtain 6 gallons.
Bring to a boil and add both Hallertauer and Mt Hood hops.
Boil 60 minutes.
Cool to 80°, then add SafLager S-23 yeast only.
Ferment for 3 weeks then add WLP665 and oak chips.
Age for 12 weeks, then rack off the oak chips onto the raspberries.
Steep raspberries for 6 weeks before bottling.
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