Welcome back everybody so today we're
gonna have the brew day for my raspberry
cone ale if you've been following me for
a while you'll know I make a raspberry
ale for Jessica every year for our party
for our 4th of July party but this year
I decided as you can see on the screen
I'm putting waffle cones in the mash
Petoskey brewing has a beer called
cranium which is a red raspberry ale
with waffle cones now obviously I don't
know their recipe I just took my
standard raspberry recipe and put waffle
cones in them again this is home brewing
so we'll have to see how the waffle
cones turn out so for the grain bill on
this I will give you the percentages
instead of the pounds so for us 2 row
it was 80.2 percent of the grain
bill white wheat malt was 6.
7 percent and Crystal 20 L was 3.3 percent now this is for a
five gallon batch so if you're gonna
make a larger batch you can go ahead and
scale it to what you need or if you're
gonna make a smaller batch and test it
you can use those percentages to get it
down to whatever size you're gonna make
so for the waffle cones in this um
excuse me of the box came with twelve
and I gave the kids each one so we did
use 10 waffle cones in the mash so for
the the water on this BeerSmith calls
for 4.84 gallons of
water in the mash so I went ahead and
did 5 and on this one I was having
some trouble with my pump looks like
it's almost time to get a new pump I did
cheap out on the pump and just went with
the least expensive one I could find
and I think after a year and a half it's
pretty much time to go up to a Rip Tide
or something like that tell me in the
description below what kind of pumps you
guys use and I will check those out
so for mash in the temperature that we
want to hit is 154 I did go over it it
was a hot day I think I heated up my
water to 170 and it was about 160 when I
got it into the mash tun but again if
you've been following me or if you're
new
one good tip is you always want to err
on the side of hotter because that way
all you have to do is add some ice cubes
to bring it down instead of if your mash
temps too low then you're gonna have to
heat up more water to bring the mash
temperature up and then your water to
ratio isn't gonna be correct or it's
gonna be way out of whack so this was
pretty much a standard brew day usually
I do like to get the grain crushing but
for whatever reason I guess I didn't
film it I don't know if I just didn't
hit record on the camera but I do not
have that footage so yeah I know mashing
of the grains in this one I'm sure you
guys know how to do that but for after
the hour of our mash in um we were at
the I think it was 153 so our first
vorlauf did go well our first runnings
were 21 brix that I wish beer smith
would calculate or give us an estimate
on first running second running
something like that I think that would
be pretty cool to find out now I did go
ahead and purchase BeerSmith 3
I will have some videos on that coming
out soon in case you guys pick that up
so obviously standard vorlauf I
usually do 4 pitchers so that way that
grain bed does get set and we can start
running clear sometimes I have to do
5 or 6 but most times 3 or 4
and it's pretty good in my opinion so
for the hops on this again it is our
standard raspberry recipe so we are
gonna add half an ounce of Cascade at
60 minutes this is a 60 minute boil
and then half an ounce at 5 minutes
the the Alpha on my Cascade was 7
.8 percent and I think I need
to do a better job of going back into
BeerSmith and putting those numbers now
obviously I can go back and look at the
videos because I do put them in all the
videos but I know in BeerSmith I rarely
go back and adjust to what I hit
usually what I do is I just keep all my
papers or I keep it in my notebook or on
my tablet and then go look it there so
we did collect about three and a half
gallons from our first runnings maybe it
was closer to 3 then 4 our second
as you can see it was a lot clearer but
you're gonna get that because most of
those sugars are gonna come out in the
first floor off
so our second vorlauf did hit 10
brix so that's pretty good I again
this is home brewing we don't really
care what we hit as long as we make a
good beer we're gonna be fine in the
long run so for this one I did collect
8 gallons of liquid that is a little
short for me and again I don't know why
but my mega pot the boil off is about a
gallon and a half per hour and I need to
look into BeerSmith a little bit more
to see what I can do to adjust that
because even with I I think if I
followed the recipe 100% I would be way
short for the amount of liquid I need
so obviously as you're seeing right now
I've got a little help and fermentation
is done so for our gravity are starting
gravity we are at a 1.070 Beer
Smith they'd call for a 1.074 but at
flameout don't forget we do put 12
ounces of honey in this the honey is
really just to ward off any I guess you
know little critters or any of the bad
yeast or anything in the fruit that
you're putting in here and what I do is
I do freeze it and then I just put it in
knock on wood I've never had an
infection in my raspberry beer but you
could have it so you might want to heat
it up and let it boil for 15 minutes
before you put it in but this is going
to be a high ABV beer so we should be
okay so 4 pounds of raspberries are
going in if I had a let's say a anvil
fermenting bucket I probably would have
put all these in a paint bag or my brew
in the bag and so that way everything
was together and then when I could just
pull the whole thing out and wouldn't
have to deal with this because this is a
pain but the carboy glass one is the
only one I had so I had I just used what
I had and again this is how I usually do
it so it's not a big deal it just takes
a while to get all those raspberries
down in there obviously I do let them
thaw so I can push them through there so
for this one um yeast was US-05 I did
pitch one packet of that
when I transferred it on to
the raspberries it was at 9 brix
so technically ABV was 7.0
5 percent and after a week on the
raspberries I did transfer it into the
keg and we ended up with a 9.42 percent ABV so overall I think
that is a little bit higher than last
year on I did not put oxygen into the
liquid the wort I did not put oxygen
into the wort before fermentation I
wanted to see what it would do I
actually wanted the ABV to be a little
bit lower with a little bit of a sweeter
beer because I'm only using 4 pounds
of raspberries instead of the 7 that
I normally use but we will have the the
tasting here soon so thank you for
joining me and until next time happy
brewing
