Single infusion mash at 159°F (71°C) for 60 minutes. Once fermentation slows after a few days, rack onto pre-frozen and thawed raspberries at a rate of 2.4 pounds per-gallon. A large paint strainer bag is recommended to hold the fruit. The 5.5 gallons of beer plus the fruit fills a 7.9 gallon wine fermenter nearly to the top.
Keg, carb and back sweeten to taste with apple raspberry concentrate. Keep the beer cold to prevent secondary fermentation.
Primary fermentation for four days at 65°F (18°C).
Secondary fermentation for 21 days at 68°F (20°C).
Forced CO2 to carbonate (3 volumes).
The post Raspberry Tart appeared first on American Homebrewers Association.
from American Homebrewers Association http://ift.tt/1J7FlAg
via IFTTT
No comments:
Post a Comment