Framboise Belgian Braggot

A raspberry honey strong ale made in the fashion of a braggot.

Brewer:	Thomas Macpherson		Email:	tom@nintai.biz
Beer:	Framboise Belgian Braggot		Style:	Belgian Strong Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	14 HCU (~9 SRM)		Bitterness:	13 IBU
OG:	1.107		FG:	1.020
Alcohol:	11.2% v/v (8.8% w/w)
Water:	I will utilize water from my mountain spring. PH is roughly 6.7.
Grain:	8 oz. American victory 8 oz. Belgian aromatic 8 oz. Gambius Belgian Honey
Steep:	Place brew pot on stove and fill with 3 gallons water. Place specialty grains in steeping bag. ** Note: I will be using 1 lb. each of Belgian Aromatic, American Victory, and Gambius Honey Malt. Not all are listed as choices. *** Place stove on high. When water reaches 170 degrees strain grains out with small amount of sparging water.
Boil:	90 minutes	SG 1.178	3 gallons
	4 lb. Light dry malt extract 2 lb. Wheat extract 6 lb. Honey
	When strained specialty wort reaches full boil add DME and 1 oz. of Fuggles hops. Begin timing of 90 minutes. Add additional hops as listed. Add honey in last 5 minutes of boil. Remove and let cool for 10 minutes. Chill with wort cooler to 80 degrees. Pour into 6 gallon carboy with enough water to top up to 5 gallons.
Hops:	1 oz. Fuggles (5% AA, 60 min.) 1 oz. Fuggles (5% AA, 45 min.) 1 oz. Fuggles (5% AA, 15 min.) 1 oz. Willamette (aroma)
Yeast:	I am using WLP 500 Trappist Ale Yeast. When pitched also add 2 tsp of yeast nutrient.
Log:	After racking to secondary fermentation carboy, add 5 oz. of raspberry extract or frozen raspberries. I will add 1 oz. of Williamette hops one week before bottling in the second carboy to dry hop.
Carbonation:	1 cup of orange blossom honey to carbonate.
Tasting:	Wow. Found out that when I added 2 tsp of yeast nutrient that a 6.5 gallon carboy needed a blow off tube. Not a big mess...but caught it in the nick of time. The final product tasted fantastic. Beautiful hop/honey nose with a hint of raspberries. Dense body with raspberry and light malt. Warm alcohol finish. Am going tp age for next 6 months in cold cellar. Everyone seems to like this one already.

Recipe posted 08/23/09.