Diablo Rouge (Framboise)
Silver Medal, NHC, Belgian-Style Lambic, 1995
Walter Dobrowney
(All-Grain)
Ingredients for 5.5 gallons
| 8 | pounds raspberries |
| 7 | pounds two-row Harrington malt |
| 3.5 | pounds unmalted wheat |
| .5 | pound carastan malt |
| 1.8 | ounces mixed 3-year-old hops, 2% AA (70 minutes) |
| Brettanomyces lambicus yeast | |
| Pediococcus damnosus yeast | |
| Wyeast No. 1056 American ale yeast | |
| 1 | cup corn sugar (to prime) |
| Original gravity: | 1.052 |
| Final gravity: | 1.008 |
| Boiling time: | 90 minutes |
| Primary fermentation: | 450 days at 60-70 ºF in oak |
| Secondary fermentation: | — |
| Age when judged: | 3 months |
Notes
Mash grains at 156 ºF for 30 minutes.
Judges' Comments
"Balance is okay, just Brettanomyces is too light. Nice sour aftertaste. Needs more Brettanomyces flavor. Overall quite nice though."
"Nice lambic aroma with esters, Brettanomyces, and raspberries. Hard to find fault here. There may be a hint of phenol. Slight haze. Pink body. Good carbonation. Great head retention. I'd like to try this in 6 months."