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Framboise Belgian Braggot

A raspberry honey strong ale made in the fashion of a braggot.

Brewer: Thomas Macpherson Email: tom@nintai.biz
Beer: Framboise Belgian Braggot Style: Belgian Strong Ale
Type: Extract w/grain Size: 5 gallons
Color:
14 HCU (~9 SRM)
Bitterness: 13 IBU
OG: 1.107 FG: 1.020
Alcohol: 11.2% v/v (8.8% w/w)
Water: I will utilize water from my mountain spring. PH is roughly 6.7.
Grain: 8 oz. American victory
8 oz. Belgian aromatic
8 oz. Gambius Belgian Honey
Steep: Place brew pot on stove and fill with 3 gallons water. Place specialty grains in steeping bag. ** Note: I will be using 1 lb. each of Belgian Aromatic, American Victory, and Gambius Honey Malt. Not all are listed as choices. *** Place stove on high. When water reaches 170 degrees strain grains out with small amount of sparging water.
Boil: 90 minutes SG 1.178 3 gallons
4 lb. Light dry malt extract
2 lb. Wheat extract
6 lb. Honey
When strained specialty wort reaches full boil add DME and 1 oz. of Fuggles hops. Begin timing of 90 minutes. Add additional hops as listed. Add honey in last 5 minutes of boil. Remove and let cool for 10 minutes. Chill with wort cooler to 80 degrees. Pour into 6 gallon carboy with enough water to top up to 5 gallons.
Hops: 1 oz. Fuggles (5% AA, 60 min.)
1 oz. Fuggles (5% AA, 45 min.)
1 oz. Fuggles (5% AA, 15 min.)
1 oz. Willamette (aroma)
Yeast: I am using WLP 500 Trappist Ale Yeast. When pitched also add 2 tsp of yeast nutrient.
Log: After racking to secondary fermentation carboy, add 5 oz. of raspberry extract or frozen raspberries. I will add 1 oz. of Williamette hops one week before bottling in the second carboy to dry hop.
Carbonation: 1 cup of orange blossom honey to carbonate.
Tasting: Wow. Found out that when I added 2 tsp of yeast nutrient that a 6.5 gallon carboy needed a blow off tube. Not a big mess...but caught it in the nick of time.

The final product tasted fantastic. Beautiful hop/honey nose with a hint of raspberries. Dense body with raspberry and light malt. Warm alcohol finish. Am going tp age for next 6 months in cold cellar. Everyone seems to like this one already.

Recipe posted 08/23/09.