Belgian Lambic Framboise
Brewed on 09-03-94
5.5 gallons
5# 2 row malted barley
1# 6 row malted barley
3# unmalted wheat flakes
1/2 oz. Bullion whole hops aged one year
1/2 oz. Saaz hops AAU=4.0
Wyeast Belgian White Ale yeast
Brettanomyces Bruxellansis culture
B. Lambicus culture
Pediococcus culture
2.25# frozen red raspberries
4 oz. raspberry extract
1 oz. vanilla extract
Wyeast London Ale yeast
Brewers Specifics
Mash in 2.5 gallons water at 158 degrees for one hour. Mash out at 170 degrees for ten minutes. Treat sparge water with 1/3 oz. lactic acid, then sparge with 5.0 gallons of water at 180 degrees. Be sure to recirculate the first runnings to clarify the wort. Bring wort to boil, and continue to boil for two hours. Add hops at beginning of boil. Use wort chiller to cool wort down to 65 degrees. Pitch Wyeast Belgian White yeast in glass carboy. Primary fermentation should last one week. Rack wort onto the raspberries and vanilla, adding Pediococcus culture. Add B. Lambicus and B. Bruxellansis two weeks later. Secondary fermentation in carboy should last 3-4 weeks. Add fresh mix of Saccharomyces, Brettanomyces, and Pediococcus, along with 3/4 cups of dried malt extract at bottling. Expect to lay these bottles down for at least eighteen months!
Original Gravity: 1.050
Terminal Gravity: 1.006
Alcohol v/v: Approximately 6.5%
Addendum:
Added 1 packet of dried yeast to wort due to sluggish start of Wyeast. Fermentation took off within six hours.
Racked into secondary fermenter on 09-17-94. Specific gravity = 1.015.
Added Pediococcus damnosus culture while rackking into secondary.
Added Brettanomyces Bruxellensis culture on 09-23-94
Racked fermenting beer into tertiary fermenter,. Added 36 oz. frozen raspberries, 1 oz. vanilla extract, and 4 oz. of raspberry concentrate. I intend to let this ferment in the tertiary fermenter for 3-4 weeks before I bottle it. Also added another yeast culture at htis time, Wyeast London ale yeast. Another fermentation began within 36 hours.