recipes

The Claypool Nano-Brewery

Batch 48 - Better Than Cincy Frambroise

Ingredients (5 gallons)

2.8 lbs. Alexander's Pale Malt Extract
4 lbs. Alexander's Wheat Malt Extract (60% Wheat)
0.5 lbs. Pale Crystal Malt 10L
0.5 oz. Stale Hallertauer Hops Pellets (3.3A) boiling
6 lbs. Whole Frozen Raspberries
1 pkg. Wyeast #1056 Chico liquid yeast
1 pkg. Yeast Lab Pediococcus Cerevisiae
1 pkg. Yeast Lab Brettanomyces Lambicus
1 tsp Irish Moss
1 tsp Gypsum
4 oz. Sanitized Oak chips
2 gallons Filtered tap water
3 gallons Distilled water

Estimated HBU's - 1.65 (.33 per gallon)

O.G.: 1.044
F.G.: 1.006

Grain mix to 1 qt. tap water at 150 degrees F for 30 minutes.
Strain grains and top up boiling pot to 2 gallons.
Add extracts, boiling hops, and gypsum at boil for 60 minutes.
Add Irish Moss at 45 minutes.
At 60 minutes cool and add to 3 gallons chilled distilled water in fermenter.
Pitched yeast at 72 degrees.

After 2 weeks rack to carboy with oak chips and raspberries.
Pitch pediococcus & Brettanomyces.
After 2 weeks rack.
After 1 weeks rack and bottle.
Prime with 3/4 cup corn sugar and pitch fresh subculture of ale, brettanomyces, & pediococcus.

Brew Date: 10/29/94
Racked to second: 11/09/94
Rached to third: 11/27/94
Repitched: 11/30/94 (Brettanomyces & pediococcus)
Fermented 75 days

Bottle Date: 01/12/95

Gold medal winner at 1995 AHA regionals.
Qualified for 1995 AHA nationals.
Silver medal winner at 1996 AHA regionals.