My first attempt at a fruit beer was fairly decent…it was quite refreshing on a hot day, and the two gallons or so got depleted pretty quickly. I did squeeze in a tasting before it was all gone, with plenty of ideas for next time.
- The Basics
- O.G. = 1.039; f.g. = 1.011; 3.8% abv; 3 SRM; 15 estimated IBU
- A very nice raspberry aroma front and center!
- Clear and pinkish-red. The head is off-white, low, and modestly persistent.
- Slightly tart and dry, with not much in the way of malt character. The raspberries come through as mild and a nice complement to the tartness.
- Fairly thin, with moderate carbonation and a dry finish.
- Would I brew this again?
- I like where this recipe is heading, but it needs some pretty heavy modifications. I think the low starting gravity (1.039, versus 1.043 as requested by the recipe) hurts things a little bit, and so a bit more attention and adjustment to the starting wort to match the higher gravity is in order. I don’t think mash temperature needs much adjustment–I would likely just add in a bit more base malt and perhaps double the oats to add a bit more mouthfeel. Next time, I might also consider swapping out some or all of the pilsner malt for 2-row, to give the beer a touch more malt character. The raspberry comes across quite nicely; I think the amount and the technique worked out well. I’m pleasantly surprised in particular by how clear this beer turned out! It’s really pretty. Finally, the beer is less tart than I expected. Next time, I might do a 24 hour kettle sour before boiling.
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