Beer Recipe of the week: Framboise

Recipe: Steve Piatz

AHA 2002 National Homebrew Competition

Bronze Medal

Ingredients for 5.5 US Gallons

3.0 lb	NW Dry Wheat Extract
3.0 lb	M&F Light Dry Extract
3.5 oz	MaltoDextrin
4.0 cans	Oregon Fruit Products Raspberry Puree, each 3.1 lb
3.5 oz	Old whole hops (90 min)
	Dregs from old batch Lambic
1 vial	Wyeast 1968 London ESB Yeast
1 vial	Wyeast 3526 Brettanomyces lambicus
2.92 oz	corn sugar for priming
1 packet	Danstar Windsor Ale Dry Yeast for priming

Specifics

Final gravity	1.009
Primary fermentation	3 years in plastic
Bottle conditioning time	1 year

Brewer's Specifics

The hops were a mixture of home grown Mount Hood and Cascade aged in the attic for two or three years. Boil for 90 minutes. After boiling, allow to cool overnight in open container. Pitch with dregs from old 1996 batch of homebrewed Lambic-style ale, and Wyeast 1968. Insert an oak stave that has been in other batches of lambic. The 1996 batch was brewed with the dregs from commercial lambics and Yeast Labs Pediococcus and brettanomyces lambicus. After 16 months add three cans raspberry puree and Wyeast 3526. Twenty-two months after brewing, add last can of raspberry puree.

Judges' Comments

High acetic sourness. Some fruit sweetness to balance. Strong sourness lasts through finish. Like a well-aged vinegar. Could use some more complexity like Brett in flavor. Some wheat. Raspberry not present. Could use more fruit flavor/aroma to balance sourness. Additional carbonation would improve presentation. Intense sourness with bit of raspberry in aftertaste, could use Brett to balance out the sourness and provide the refreshingly dry finish that's needed. Some oak might help.

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