Rasberry Spearmint Red - Spice, Herb, or Vegetable Beer |
RECIPE INFO |
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by MFT
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 60 Minutes
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Efficiency: 65%
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OG: 1.042 |
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FG: 1.01 |
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ABV: 4.19%
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Bitterness: 28.76 (tinseth)
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IBU/OG: 0.68 |
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Color: 3.2° SRM
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Calories: 4.19 per 330ml
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light, refreshing ale with raspberry and spearmint |
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FERMENTABLES |
| 91.4% |
0 |
2-Row - US |
37 |
1 |
Mash |
| 8.6% |
0 |
Caramel/Crystal 10 - US |
35 |
10 |
Mash |
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HOPS |
| 0 |
Cascade |
Pellet |
Boil |
60 Minutes |
5.8 |
28.76 |
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YEAST |
| Wyeast American Ale 1056 |
75% |
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INSTRUCTIONS |
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1.) Heat Strike Water to 165
2.) Mash at 150-152 for 60-90min
3.) Mashout at 170 for 5min
4.) Sparge and collect wort
5.) T-60 1oz cascade
6.) T-0 cool, transfer to fermentor, aerate well, pitch yeast
-Max out ferment temp low to mid 60s
-When beer has reached terminal gravity (1.010 area) add raspberries and mint. Sample daily after 1-2 days. allow the beer to condition until its to your liking.
-package
-enjoy
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