Vanille Framboise (2/9/94)
From p125 of Guinard.
- 4lb can wheat/klages extract (60%/40%)
- 0.5 can (0.7lb) wheat malt extract
- 3.5lb dry light malt extract
- 0.5lb bad malt extract ("body builder")
- 1.5oz German crystal dark
- 0.75oz stale Hallertau hops
- 1oz [?] vanilla extract
- 3lb [?] frozen raspberries
- 1pt [?] raspberry concentrate
- YeastLab American Ale yeast
- Cultures of Brettanomyces lambicus and Pediococcus
cerevisae
Boiled for 60 minutes - 1 hot break. Forgot to take S.G. Pitched ale yeast.
After a week, racked onto raspberries, concentrate, and vanilla,
with a handful of oak chips, and pitched the lambic cultures.
Jonathan Hardwick