Last year I experimented with making a funky raspberry beer. It turned out great but had one problem, I only made one gallon. The pre-fruited beer is fairly similar to Les Fleurs du Mal but with some wheat malt and the hops turned down to let the funk and raspberries shine after several months of aging. As with Le Fontaine du sang, half a gallon was removed and funkified with "infected" oak. Raspberry season should be just starting when primary fermentation finishes.
Grain:
85% Belgian 2-row pale malt
10% Wheat malt
5% Crystal 20
Hops:
80 Minutes - 0.45 Galena 12.2 % AAU
80 Minutes - 0.3 ounce Saaz 6.8% AAU
15 Minutes - 0.18 ounce Perle
15 Minutes - 0.18 ounce Cascade, 9.3 AAU
0 Minutes - 0.18 ounce Perle
0 Minutes - 0.18 ounce Cascade, 9.3 AAU
Mash
113 - 20 minutes
145 - 60 minutes
162 - 20 minutes
Yeast:
repitched De Dolle yeast from Le Fontaine du Sang
OG: 1.069
72 % Efficiency.
6/22/2009: Down to 1.004 SG. Blended in the funkified half gallon portion, which had a wonderful bright lactic, yogurty acidity and a bit of bretty funk. Like a low gravity lambic! Might be another week or two before raspberries arrive at the farmer's market.
6/26/2009: Racked to secondary with 10.5 oz raspberries from farmer's market.
7/1/2009: Added 14 oz raspberries from farmer's market.
7/8/2009: Added 10 oz raspberries from farmer's market.
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