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True Framboise
admin
09-28-2004
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| 6 lb. light malt extract
2 lbs. plain dry wheat malt extract
1/3 oz. ea Saaz, Fuggle, Hallertau
2 cans Oregon Raspberry Puree
1 oz. vanilla extract
Wyeast #3278 Lambic Blend
<LI>3/4 cup corn sugar for priming
Boil extract and hops for 2 hours. This is the standard length of boil for Belgian style beer which removes the cheesy characteristics of the aged hops. Belgians age their hops 3 years. Original gravity should be 1048 to 1052. Fill a primary fermenter with cooled wort and pitch yeast and ferment at 63 degrees. After one week add raspberry puree and vanilla to a sterilized carboy and syphon wort on top. This ferment would normally be done in oak but you may add 1/2 to 1 pound oak chips for a few days to one week to achieve an oak flavor. Check the oak flavor periodically to makes sure it’s where you want it. Ferment at 69 degrees for 2 weeks then, 62 degrees for one week. Rack and ferment 3 weeks at 62 degrees. Bottle and age for at least 8 months.
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