recipes

The Claypool Nano-Brewery

Batch 87 - Frambroise Deux

Ingredients (5 gallons)

7 lbs. Pale Ale Malt
0.5 lbs. Pale Crystal Malt 20L
2 lbs. Munton & Fison Dried Wheat Malt Extract
1 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
3 oz. Sanitized Oak chips
4.75 gallons Filtered tap water
2 gallons Distilled water

Estimated HBU's - NA

O.G.: 1.054
F.G.: 1.007

Grain mix to 9.375 quarts filtered tap water at 170 degrees F.
Keep at around 158 degrees F for 3 hours.
Strain grains and sparge with 12 quarts 168 degrees F filtered tap water and add to boiling pot.
Add extracts, boiling hops, and gypsum at boil for 60 minutes.
Add Irish Moss at 45 minutes.
At 60 minutes cool and add to 2 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: 11/18/95
Racked to second: 12/2/95
Racked to third: 12/15/95
Repitched: 12/17/95 (Brettanomyces & pediococcus)
Rack & polyclar: 1/7/96

Fermented 52 days

Bottle Date: 1/18/96