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Monday, January 11, 2010. I received a recipe book for Christmas! I was flipping through and by chance my finger landed on a lambic recipe, specifically a Framboise. The making of a lambic, specifically a Framboise, is a very fragile and wonderful process. Traditionally, after a spontaneous wild fermentation produces what is known as lambic, the lambic is refermented along with raspberries to produce Framboise, a fruit beer. During the racking of the beer to secondary, the raspberries are heated to 150 d...

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lukeforehand | lukeforehand.blogspot.com Reviews

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Monday, January 11, 2010. I received a recipe book for Christmas! I was flipping through and by chance my finger landed on a lambic recipe, specifically a Framboise. The making of a lambic, specifically a Framboise, is a very fragile and wonderful process. Traditionally, after a spontaneous wild fermentation produces what is known as lambic, the lambic is refermented along with raspberries to produce Framboise, a fruit beer. During the racking of the beer to secondary, the raspberries are heated to 150 d...

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1 framboise

2 recipe

3 5 oz tettnanger

4 primary 2 weeks

5 secondary 12 weeks

6 1 comments

7 milling and harvesting

8 0 comments

9 raisin abbey dubbel

10 20 lbs wheat

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framboise,recipe,5 oz tettnanger,primary 2 weeks,secondary 12 weeks,1 comments,milling and harvesting,0 comments,raisin abbey dubbel,20 lbs wheat,20 lbs cara pils,dunkin coffee stout,second season hops,5 comments,older posts,read previous posts,october

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lukeforehand | lukeforehand.blogspot.com Reviews

https://lukeforehand.blogspot.com

Monday, January 11, 2010. I received a recipe book for Christmas! I was flipping through and by chance my finger landed on a lambic recipe, specifically a Framboise. The making of a lambic, specifically a Framboise, is a very fragile and wonderful process. Traditionally, after a spontaneous wild fermentation produces what is known as lambic, the lambic is refermented along with raspberries to produce Framboise, a fruit beer. During the racking of the beer to secondary, the raspberries are heated to 150 d...

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lukeforehand.blogspot.com

1

lukeforehand: September 2009

http://lukeforehand.blogspot.com/2009_09_01_archive.html

Sunday, September 06, 2009. It was a big weekend for homebrew production. I built a malt mill and harvested my cascade hops! I based my malt mill on the barebones version of Jack Schmidling's MaltMill. Barebones Malt Mill ( from Jack Schmidling Productions, Inc. This malt mill holds 12.5 pounds of uncrushed grain. Gorilla glue sealed the edges inside the hopper where I narrowed the chute. The net product was half a paper grocery bag. Posted by Luke Forehand. Subscribe to: Posts (Atom).

2

lukeforehand: January 2009

http://lukeforehand.blogspot.com/2009_01_01_archive.html

Sunday, January 18, 2009. Some beer recipes I will be posting soon include:. So I decided that I need another brew on tap, my kegerator has been dry for some time now. I've been experimenting with different wheat brews, trying to get something that tastes like a Franziskaner. Wyeast just doesn't come close. So I've decided to culture some yeast from the bottom of a Franziskaner Hefe-weisse. How to culture yeast from your favorite beer. Two 12 oz. empty beer bottles. 2 bottle caps and capper. Next step is...

3

lukeforehand: Raisin Abbey Dubbel

http://lukeforehand.blogspot.com/2009/08/raisin-abbey-dubbel.html

Monday, July 06, 2009. My best Abbey Dubbel yet! I have it on tap for special occasions. This will knock you out. 10 lbs crystal 60L. 10 lbs brown malt. 10 lbs rauch malt. 15 lbs brown sugar. 15 lbs raisins (puree with hot wort, steep 15 min). 1 pk 1388 Wyeast Belgian Strong Ale. 15 oz Kent Goldings (60 min). 05 oz Saaz (20 min). On a side note, I was up in Madeline Island for the 4th of July, and I went kayaking through a sea cave, check it out! Posted by Luke Forehand. Subscribe to: Post Comments (Atom).

4

lukeforehand: Dunkin Coffee Stout

http://lukeforehand.blogspot.com/2009/08/dunkin-coffee-stout.html

Friday, June 12, 2009. 25 lbs crystal 60L. 05 lbs roasted barley. 025 lbs black patent. 025 lbs chocolate malt. 15 oz Northern Brewer (60 min). 05 oz Willamette (10 min). 20 cups whole Dunkin coffee beans. 1 pack Wyeast 1084 Irish Ale. Posted by Luke Forehand. Subscribe to: Post Comments (Atom).

5

lukeforehand: Milling and Harvesting

http://lukeforehand.blogspot.com/2009/09/milling-and-harvesting.html

Sunday, September 06, 2009. It was a big weekend for homebrew production. I built a malt mill and harvested my cascade hops! I based my malt mill on the barebones version of Jack Schmidling's MaltMill. Barebones Malt Mill ( from Jack Schmidling Productions, Inc. This malt mill holds 12.5 pounds of uncrushed grain. Gorilla glue sealed the edges inside the hopper where I narrowed the chute. The net product was half a paper grocery bag. Posted by Luke Forehand. Subscribe to: Post Comments (Atom).

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Monday, January 11, 2010. I received a recipe book for Christmas! I was flipping through and by chance my finger landed on a lambic recipe, specifically a Framboise. The making of a lambic, specifically a Framboise, is a very fragile and wonderful process. Traditionally, after a spontaneous wild fermentation produces what is known as lambic, the lambic is refermented along with raspberries to produce Framboise, a fruit beer. During the racking of the beer to secondary, the raspberries are heated to 150 d...

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