Due to the brewing system being a SABCO setup, the mash needs to Vorlauf from dough-in to fly sparge. Its the only way the system can regulate the RIMS setup to keep mash temps on target.
*** I cap the mash with the flaked oats shortly after dough-in is complete for the malts. This SABCO system gets a stuck mash super easily. mash capping the oats seems to reduce this issue.
- Day 5 (Primary done, start of secondary) : Add 1 - 1.5L/50oz pouch of Oregon Fruit Red Raspberry Puree.
- Day 14 (+/- some): cold crash, then dump trub/bottom of conical.
- Day 15(ish): Steam extract the juice from 5 pounds of frozen raspberries into 2 (or 3) mason jars. Seal the jars & chill.
- Day 16: bubble CO2 thru conical, add raspberry juice
- Day 17: Rack to bright & Carbonate
Drink and enjoy. The final color will be Barbie pink, tastes like a slightly sour beer (pH = 4.35ish) that completely mimics eating a handful of raspberries.
***Excellent beer. Add Salt to make a killer Gose!