Funkwerks, Inc.’s Raspberry Provincial clone

Funkwerks, Inc.’s Raspberry Provincial clone, All-Grain

(5 gallons/19 L, all grain)
OG = 1.044  FG = 1.012
IBU = 13  SRM = 3.5  ABV = 4.2% 2014

Ingredients

4.3 lbs. (1.9 kg) Pilsner malt
2.2 lbs. (1 kg) wheat malt
0.5 lb. (0.23 kg) Carapils® malt
0.5 lb. (0.23 kg) flaked wheat
0.5 lb. (0.23 kg) flaked oats
1.2 lbs. (0.55 kg) acidulated malt (added in the last 20 minutes of mash)
25 oz. (0.74 L) Oregon Specialty Fruit raspberry purée (added at the end of primary fermentation)
3.5 AAU Magnum hops (60 min.) (0.25 oz./7 g at 14% alpha acids)
0.75 AAU Styrian Golding hops (15 min.) (0.25 oz./7 g at 3% alpha acids)
White Labs WLP400 (Belgian Wit Ale) or Wyeast 3944 (Belgian Witbier) yeast
4 oz. (113 g) corn sugar (if priming)

Step by Step

Mill grains and mash all the grains except the acidulated malt in 3.3 gallons (12.5 L) of water at 155 °F (68 °C) for 40 minutes. Then add the milled acidulated malt and continue mashing for an additional 20 minutes (60 minutes total mash time). Vorlauf until the runnings are clear and sparge the grains with enough 168 °F (75 °C) water to obtain a 6 gallon (23 L) pre-boil volume.

Boil the wort for 60 minutes adding the hops at the times indicated in the ingredients list. After the boil, turn off the heat and chill the wort to about 65 °F (18 °C), transfer the wort to the fermenter, aerate, and pitch the yeast. Ferment at 68 °F (20 °C) for four days and add the raspberry purée. Ferment for an additional seven days, rack to a secondary fermenter for additional clearing if desired, and then bottle or keg the beer and carbonate.

Funkwerks, Inc.’s Raspberry Provincial clone, Partial Mash

(5 gallons/19 L, partial mash)
OG = 1.044  FG = 1.012
IBU = 13  SRM = 3.5  ABV = 4.2%

Ingredients

2.7 lbs. (1.2 kg) wheat dried malt extract
2 lbs. (0.91 kg) Pilsner malt
0.5 lb. (0.23 kg) flaked wheat
0.5 lb. (0.23 kg) flaked oats
1.2 lbs. (0.55 kg) acidulated malt (added in the last 20 minutes of mash)
25 oz. (0.74 L) Oregon Specialty Fruit raspberry purée (added at the end of primary fermentation)
3.5 AAU Magnum hops (60 min.) (0.25 oz./7 g at 14% alpha acids)
0.75 AAU Styrian Golding hops (15 min.) (0.25 oz./7 g at 3% alpha acids)
White Labs WLP400 (Belgian Wit Ale) or Wyeast 3944 (Belgian Witbier) yeast
4 oz. (113 g) corn sugar (if priming)

Step by Step

Mill the grains and mash all of the grains except the acidulated malt in 1.3 gallons (1.5 L) of water at 155 °F (68 °C) for 40 minutes. Once this is complete add the milled acidulated malt and continue mashing for an additional 20 minutes (60 minutes total mash time). Rinse the grains with about 1 gallon (4 L) of hot water. Top off your kettle to 6 gallons (23 L) pre-boil volume (or as high as you can without fear of boil-over problems). Add the dried malt extract and bring to a boil. Boil the wort for 60 minutes adding the hops at the times indicated in the ingredients list.

After the boil, turn off the heat and chill the wort to about 65 °F (18 °C), transfer the wort to the fermenter, top off to 5 gallons (19 L), aerate and pitch the yeast. Ferment at 68 °F (20 °C) for four days and add the raspberry purée. Ferment for an additional seven days, rack to a secondary fermenter for additional clearing if desired, and then bottle or keg the beer and carbonate.

Tips for Success: In order to give this beer the desired tartness, Funkwerks does a fermentation of the wort with Lactobacillus for 24 hours until they hit their target acidity before boiling. Although this can be attempted at home by the adventurous homebrewer, an alternative method using acidulated malt has been provided to simplify the process. The brewer suggests adding the acidulated malt in the last 20 minutes of the mash to ensure the mash pH does not drop too low.