Bill Ridgely's Framboise (partial mash recipe for 5 gallons)RIDGELY@A1.CBER.FDA.GOV
3.3 lbs American Classic Light liquid extract 2.0 lbs Pale dry extract 1.0 lb Pale ale malt 0.5 lb Munich malt 0.5 lb 80L crystal 0.5 lb Wheat malt 0.5 lb dextrin malt 1.0 oz Hallertau (4.2%) boiled for 60 minutes 1.0 oz Saaz (3.2%) boild for 45 minutes 6.0 lbs Tart red raspberries Fermented with Wyeast Belgian yeast OG: 1.062 FG: 1.015Used step mash for grains--120 degrees for 30 minutes (protein rest), 150 degrees for 60 minutes (saccrification rest). Gypsum was added to adjust the mash pH. Total boil time 1.5 hours. Raspberries were crushed and added to the brewpot at the end of the boil, then steeped for 15 minutes before wort chilling. The raspberries were left in the primary for 7 days, then strained during transfer of wort to the secondary. Total fermentation time: 24 days. Fermentation temperature: 62F.
Because Oski knows just thinking about the Bruins will cause anyone to start drinking heavily. Use this as your open thread for tonight's Nebraska/Kansas State game. Go Cornhuskers!