Fruit Beer – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
10.00 pounds Belgian Pale Ale Malt 70.8%
2.00 pounds British Dextrin (Cara-Pils) Malt 14.2%
1.50 pounds Belgian Munich Malt 10.6%
0.12 pounds British Chocolate Malt 0.8%
0.25 pounds Crystal Malt 40L 1.8%
0.25 pounds Crystal Malt 80L 1.8%
14.12 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes
4 lbs. Frozen Raspberries  

Hops

Amount Hop Time AA
0.25 ounces Magnum 60 min 14.0%
0.25 ounces Magnum 15 min 14.0%
0.50 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Abbey Ale (WLP530) White Labs Liquid

Procedure

  • Single infusion mash with 4.5 gallons of water at 152°.
  • Sparge with 4.0 gallons of water.
  • 90 minute boil.
    • Add hops according to schedule.
  • Cool wort and pitch yeast in primary.
  • Primary ferment 7-10 days.
  • Wash, rinse, and pasturize raspberries by boiling. Lightly crush.
  • Add raspberries to secondary and rack beer over the fruit.
  • Secondary ferment for 7-21 days.
  • Strain fruit/trub out when racking to kegs or bottling.

Fermentation and Aging

Primary:
10 days @ 65° F
Secondary:
7 days @ 65° F
Age:
48 days @ 55° F

Notes

Based upon the ingredients listed for New Belgium's Frambozen, a seasonal Belgian ale with raspberries. A good three months of aging should do this one very well. Should be bottle conditioned.