Frambozen

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 27.6 IBUs 28.9 SRM 1.053 1.013 5.2 %
Actuals 1.056 1.02 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Brown Ale 10 C 1.045 - 1.06 1.01 - 1.016 20 - 40 18 - 35 2 - 2.6 4.3 - 6.2 %

Fermentables

Name Amount %
Munich Malt 2 lbs 17.39
Chocolate Malt 1 lbs 8.7
Cara-Pils/Dextrine 8 oz 4.35
Pale Liquid Extract 8 lbs 69.57

Hops

Name Amount Time Use Form Alpha %
Magnum 21.3 g 60 min Boil Pellet 14
Magnum 7.1 g 5 min Boil Pellet 14

Miscs

Name Amount Time Use Type
Rasberry 5.00 lb 14 days Secondary Other

Yeast

Name Lab Attenuation Temperature
London Ale Yeast (1028) Wyeast Labs 75% 60°F - 72°F

Mash

Step Temperature Time
Mash In 150°F 75 min

Fermentation

Step Time Temperature
Primary 4 days 67°F
Secondary 10 days 67°F
Aging 30 days 65°F

Notes

New Belgium Style Guide:
http://www.newbelgium.com/beer/detail.aspx?id=284aa352-e5a3-48a3-abbf-a4de361bcab3

Recipies:
http://www.homebrewtalk.com/f12/frambozen-clone-recipe-comments-54469/
http://www.beertools.com/library/recipe.php?view=5685