Framboozin

This is an attempt at brewing a New Belgium "Frambozen" clone. I used the Bells best brown ale recipe in the 10/02 BYO magazine as my base, and then added 5lbs of Raspberies.

Brewer:	Grog		Email:	-
Beer:	Framboozin		Style:	American Brown
Type:	Partial mash		Size:	5.0 gallons
Color:	33 HCU (~16 SRM)		Bitterness:	29 IBU
OG:	1.063		FG:	-
Alcohol:	-
Water:	None, local water.
Grain:	4 lb. American 2-row 14 oz. American victory 14 oz. Belgian aromatic 14 oz. British crystal 50-60L 2 oz. American chocolate
Mash:	75% efficiency
	Mash the 7lbs of grain with 2 gallons of water at an intial temp of 170°. Mash will stabilize at 148°-152°. Hold this temp for 1 hour, and sparge the grains with 3.5 gallons of water (temp=170°).
Boil:	60 minutes	SG 1.063	5.0 gallons
	3 lb. Light dry malt extract
	At the on set of the boil add the 3lbs of DME. Irish moss added 15 min. into the boil. At the end of the boil 5 lbs of frozen Rasberries were added (smells very good).
Hops:	1 oz. Cascade (6% AA, 60 min.) 1/4 oz. Fuggles (4.75% AA, 60 min.) 1/2 oz. Fuggles (4.75% AA, 30 min.) 1/4 oz. Fuggles (4.75% AA, 15 min.) 1/4 oz. Fuggles (aroma)
Yeast:	I made a small starter out of the dregs from a 12 oz bottle of New Belgium brewing "Frambozen" that I have been saving at cellar temp since last year. I added this small starter to a pint of WLP-001, which was harvested from the primary fermentation of a Bitter that was just transfered to secondary.
Log:	The brew is fermenting well, I will tast the beer when it is moved to secondary, if the berry flavor is weak I will add more to the secondary. I will update this posting when I have more to report.
Carbonation:	Prime with Corn sugar.

Recipe posted 10/02/02.