Raspberry Dream | Raspberry Saison 6%-7%
This went over big the first time I brewed it so I’ve decided to go for it again. Actually I’m planning on doing this and a wild version. For the wild version is really an American Wild Ale versus a saison. For wild one I’m planning to capture and raise the yeast from the farm where the raspberries are coming from (harvest is in September) and I will ferment and age it in fresh oak.
18lbs 2.8ozs Pilsner 2 Row (Belgian)
1lb 1.4ozs Vienna Malt (Type 1)
1lb 1.4ozs Wheat Malt
7.3ozs Munich Malt (Type 1)
4.5oz 2.8% Styrian Goldings hops @ 45mins
1oz 4.8% East Kent Goldings hops @ 15mins
5lbs (11 pints) Raspberries washed and frozen days before and thawed and added to fermenter with wort
Mash temp 150F
Sparge temp 160F
400B cell of Wyeast 3411 (starter using Propper Starter and ran for about 5 hours)
The last one was a big hit.
Water adjustment of 5g gypsum and 4g epsom salt to bring the profile to calcium=37, magnesium=15, sodium=38, chloride=39, sulfate=126 (same as what was done for the Plum Saison).
Up at 4:00am and done by lunch.
I did a label for the first version but I think I will come up with something new.
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