Raspberry transfer day

transferring the raspberry to the secondary fermentation. listening to guns n roses. yesterdays.

Brix: 8.7%.
Since the original Brix was 15.6% our current ABV is 6.3% (using onebeer,net). Pretty right on! We were aiming for a 6.5% and it still may go up a bit before we bottle. We'll definitely let you know how it turns out :)


Till next time,

Eelo&Patr0ck

Raspberry Brew, round 2!

Today, we are re-doing the raspberry. We are following essentially the same recipe as before but with a few changes. Our goal is to increase the ABV and lower the sweetness level a bit.

Recipe:

Volume: 5 gallons
Ingredients:
Malt:
6 lbs bulk malt pale syrup

3 lbs Briess dry malt (brewcraft)

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)

Yeast:

Wyeast American #1056

Other:
48 oz Raspberries

Same cooking procedure as before :) We'll let you know how it turns out!

In other news, we've decided that the brown is actually a red. It's delicious. A little on the hoppier side (which both Patrick and I prefer) than we had initially intended for it. We're going to keep the recipe on file as a red, and try another brown in the coming. We will of course post the recipe we use.
We will probably start on the Dunkelweizen before we redo the brown. We want to give ourselves ample time to get that recipe down since it's an important one! (for Monique and Kris's wedding).

Till next time,

Have a HOPPY day!


erin&pat




EDIT: Raspberry brix is 15.6%. This puts our specific gravity at 1.06. Fantastic!