Mash with a single infusion at 154°F (68°C) for one hour. Mash out at 165°F (74°C) for 20 minutes. Batch sparge. Three 3-gallon (11.36 L) batches fermented separately and were then blended together after secondary fermentation. Three gallons of blended beer was then racked onto 4.5 lb (2.04 kg) of raspberries for about six weeks.
Batch A initial fermentation with Safale 05, then racked to a plastic bucket for secondary with Wyeast 3763 Roeselare.
Batch B initial fermentation with Safale 05 then racked to a glass carboy for secondary with Wyeast 3763 Roeselare.
Batch C initial fermentation with Wyeast 3763 Roeselare and then racked to a glass carboy for secondary. Additional priming sugar was added to compensate for lack of residual CO2 after very long secondary.
Primary fermentation: five days at 65-68°F (18-20°C).
Secondary fermentation: 455 days at 65-68°F (18-20°C).
Tertiary fermentation: 42 days at 65-68°F (18-20°C).
Bottle conditioned with 11 oz (312 g) dextrose for about 2.4 vol. CO2.
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