I’ve been pondering for some time how to do a framboise of the style that Lindeman’s does. My wife loves that stuff! Unfortunately, all the recipies I’ve seen don’t really mention how close they get. I have an authentic lambic recipe for Framboise, but I know my wife won’t like it, and the brettanomyces yeasts are too darn expensive.
So, I was going to do a Brewferm kit and spice it up with a little raspberry extract at bottling, but Steinbarts was out of the Brewferm kits. So, I came up with my own recipe, with a little help from the folks at Steinbarts. An experiment, if you will. Here’s the recipe:
3lbs light malt extract
1lb wheat malt extract
1lb 40L crystal malt
1/2lb white wheat malt
Wyeast 3278 Lambic blend
raspberry extract
I mashed the crystal malt and the wheat malt, sparged the grains, then brought the wort to a boil and added the malt extracts. For hops, I used 1oz of Hallertauers for bittering hops, and 1oz of Tettnangers for aroma. Once done I filtered the hops out, poured it into my fermenter (a brand new carboy), waited till it cooled, and pitched the yeast. The initial gravity came out to 1.044. I sampled it before I pitched the yeast, and it should be good, though I’m not 100% sure what the yeasts will do to it. It will be nice to see.
I also bottled up the cherries in the snow. Final gravity was 1.014, which gives a 6.825% alcohol by volume. Wowza! A nice strong, fruity drink. Can’t wait for this one to be drinkable!
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