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Framboozin

This is an attempt at brewing a New Belgium "Frambozen" clone. I used the Bells best brown ale recipe in the 10/02 BYO magazine as my base, and then added 5lbs of Raspberies.

Brewer: Grog Email: -
Beer: Framboozin Style: American Brown
Type: Partial mash Size: 5.0 gallons
Color:
33 HCU (~16 SRM)
Bitterness: 29 IBU
OG: 1.063 FG: -
Alcohol: -
Water: None, local water.
Grain: 4 lb. American 2-row
14 oz. American victory
14 oz. Belgian aromatic
14 oz. British crystal 50-60L
2 oz. American chocolate
Mash: 75% efficiency
Mash the 7lbs of grain with 2 gallons of water at an intial temp of 170°. Mash will stabilize at 148°-152°. Hold this temp for 1 hour, and sparge the grains with 3.5 gallons of water (temp=170°).
Boil: 60 minutes SG 1.063 5.0 gallons
3 lb. Light dry malt extract
At the on set of the boil add the 3lbs of DME. Irish moss added 15 min. into the boil. At the end of the boil 5 lbs of frozen Rasberries were added (smells very good).
Hops: 1 oz. Cascade (6% AA, 60 min.)
1/4 oz. Fuggles (4.75% AA, 60 min.)
1/2 oz. Fuggles (4.75% AA, 30 min.)
1/4 oz. Fuggles (4.75% AA, 15 min.)
1/4 oz. Fuggles (aroma)
Yeast: I made a small starter out of the dregs from a 12 oz bottle of New Belgium brewing "Frambozen" that I have been saving at cellar temp since last year. I added this small starter to a pint of WLP-001, which was harvested from the primary fermentation of a Bitter that was just transfered to secondary.
Log: The brew is fermenting well, I will tast the beer when it is moved to secondary, if the berry flavor is weak I will add more to the secondary. I will update this posting when I have more to report.
Carbonation: Prime with Corn sugar.

Recipe posted 10/02/02.