Description:

At transfer, you definitely could taste the sour malt. A little too much black raspberry flavor. Taste like your drinking fruit juice. The red raspberry is much more balanced. Blind taste test with the original recipe found that the new receipe isn't as good. Raspberry flavored faded. More tart then the other but less flavor. Go back to old recipe but keep the acid malt. About 2 pds. per gallon is about right for the fruit.

Ingredients:

• 2 lbs 8.0 oz - Pale Malt (2 Row) US (2.0 SRM) (Grain)
• 2 lbs - Pilsner (2 Row) Bel (2.0 SRM) (Grain)
• 2 lbs - Wheat Malt, Bel (2.0 SRM) (Grain)
• 2 lbs - Wheat, Torrified (1.7 SRM) (Grain)
• 1 lbs 12.0 oz - Honey Malt (25.0 SRM) (Grain)
• 1 lbs - Acid Malt (3.0 SRM) (Grain)
• 0.2 oz - Sorachi Ace [12.0%] - Boil 60 min (Hops)
• 1 pkgs - Belgian Lambic Blend (Wyeast Labs #3278) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.056 (13.8° P)
Final Gravity: 1.015 SG (3.9° P)
Alcohol by Vol: 5.4%
Color SRM: 8.1  Color Sample 
Bitterness IBU: 10.0
Recipe Type: all-grain
Yield: 5.00 US Gallons

Source: Uncle Mickey