We are two friends living in Seattle, WA who have decided to start a brewery! Patrick has been a home brewer since 2003. Erin is a wanna-be entrepreneur. We are both beer lovers and decided this is the perfect way for us to combine our talents and pursue something that we love!
We hope you will follow us on our journey :)
~First Beer~ -- Raspberry Brew--
Recipe:
Volume: 5 gallons
Ingredients:
Malt:
6 lbs bulk malt pale syrup
Grains:
3/4 lbs German Wheat
1/2 lbs English Crystal
1/2 lbs Belgian Caramunich
1/4 lbs Dextrin
Boiling Hops:
Ingredients:
Malt:
6 lbs bulk malt pale syrup
Grains:
3/4 lbs German Wheat
1/2 lbs English Crystal
1/2 lbs Belgian Caramunich
1/4 lbs Dextrin
Boiling Hops:
1 oz Mount Hood hops (5.2% AA)
Finishing Hops:
1 oz Centennial hops (8.5% AA)
Finishing Hops:
1 oz Centennial hops (8.5% AA)
Yeast:
Wyeast American #1056
Other:
60 oz Raspberries
Other:
60 oz Raspberries
Cooking notes:
Seaping grain until water boils. Add malt and boiling hops.
Boiling for 55 minutes, add finishing hops and go for 5 more minutes. Once boil is done, begin ice bath to cool. Add berries at about 180' F. Wait until wort chills to 75' F and pour wort through strainer into the first fermentor. Add the rest of the water to get up to 5 gallons and pitch yeast.
Seaping grain until water boils. Add malt and boiling hops.
Boiling for 55 minutes, add finishing hops and go for 5 more minutes. Once boil is done, begin ice bath to cool. Add berries at about 180' F. Wait until wort chills to 75' F and pour wort through strainer into the first fermentor. Add the rest of the water to get up to 5 gallons and pitch yeast.
Brix - 10.8 %
Specific Gravity - 1.044
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