The Claypool Nano-Brewery

Batch 118 - Frambroise Trois

Ingredients (5 gallons)

8 lbs. Pale Ale Malt
0.5 lbs. Pale Crystal Malt 10L
2 lbs. Munton & Fison Dried Wheat Malt Extract
1 oz. Stale Fuggles Hops Pellets (3.4A) boiling
6 lbs. Whole Fresh Picked and Frozen Raspberries
1 pkg. Wyeast #3278 Belgian Lambic Blend
1 pkg. Yeast Lab Pediococcus Cerevisiae
1 pkg. Yeast Lab Brettanomyces Lambicus
1 tsp Irish Moss
1 tsp Gypsum
3 oz. Sanitized Oak chips
6.5 gallons Spring water
1 gallons Distilled water

Estimated HBU's - NA

O.G.: 1.071
F.G.: 1.007

Grain mix to 10 quarts spring water at 168 degrees F.
Keep at around 153 degrees F for 2 hours.
Strain grains and sparge with 16 quarts 168 degrees F spring 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 74 degrees.

After 2 weeks pitch pediococcus.
After 2 weeks pitch brettanomyces.
After 12 months rack onto oak chips and raspberries.
After 3 months rack and bottle.
Prime with 3/8 cup corn sugar and pitch fresh subculture of ale yeast.

Brew Date: 10/19/97
Pitch pediococcus: 11/01/97
Ptich brettanomyces: 11/30/97
Rack & add fruit: 10/11/98
Rack & polyclar: 12/27/98

Fermented 436 days

Bottle Date: 12/29/98