Alan’s Raspberry & Lemon Saison
Brewer | Alan Molloy | Style | Fruited Saison |
Beer details
This beer was brought into the March 2022 meeting and was an instant hit. Fresh, fruity, zesty and bright it was a real summer drink that sings out with the raspberry flavour perfectly balanced against the Saison base.
OG | 1.034 | FG | 1.002 |
ABV | 4.0% | IBU | 28 |
Colour | Raspberry pink | Brew size | 40L |
Mash ingredients
Ingredients | Weight |
Extra Pale Ale | 5.4kg |
Boil additions
Ingredients | Weight | Time |
Target Hops 10.5% AA | 25g | Start of boil |
Protafloc tablet | 1 tab | 50min |
Lemon zest | 60g | 55min |
Celeia 4.1%AA | 48g | Flame out for 20min |
Yeast
Type | 2 x Wyeast 3711 (French Saison) |
Fermenter
Ingredient | Weight | Time |
Frozen and crushed raspberries | 4.0kg | 5 days |
Mash: On my set-up I required 11L at 78C to give a starting mash temp of 65.2C & ending at 62.4C, after 90mins I sparged with 35L @ 80C.This gave me 35L @ 1.036, which I diluted with 3L treated brew water to reduce OG to 1.032. Boil: 38L in the boil for 60mins with Target hops. Protafloc added 10mins before end of boil. Lemon zest added 5mins before end of boil. (TIP: peel the rind of the lemon & chop it up in a food processor, much easier). Celeia added @ switch off & left to cool to 80C stirring twice. Took 20mins. Fermenter: Run wort through plate chiller to reduce temp to 30C & collected 32L @ 1.034.Agitation with a sterilised paddle. Pitched yeast direct from “Smack Pack” into wort @ 28C. (TIP: Spray outside of pack with steriliser before opening). This yeast ferments better at higher temp – 28 to 32C.After 5 days reached 1.002 & dropped temp to 8C overnight. 24hours later I added 4,000g of crushed raspberries in a fine muslin hop bag into the fermenter. The wort was now @ 14C. left them to soak for 5 days. Bottling: 31L bottled in 330ml & 500ml bottles. The final gravity was 1.003 giving ABV of 4.1%.I prime each bottle with normal white sugar, 330ml=<1/8tsp, 500ml=1/8tsp. |
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