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Single infusion mash at 145 °F for 60 minutes. Target 5.2 pH. Boil for 15 minutes, add coriander at flameout. Chill to 100 °F, rack to carboy, add Goodbelly, probiotic pills and crushed beano. Hold at 100 °F for 1-2 days, taking care not to expose to oxygen. Pitch yeast and ferment at 95 °F. When primary fermentation has finished, blend raspberries with holy water and add to primary fermenter. Ferment at room temperature until stable gravity has been reached. Add sufficient corn sugar and champagne yeast to carbonate to 2.8 volumes of CO2.