The Velvet Velociraptor - ARCHIVED
Deep mahogany, with red undertones, this balanced brew is the color of dinosaur skin. Just be careful, as this little fellow will sneak up on you with its sharp fruity aroma and dry finish.
Click here for printable instructions.
PROFILE:
Just like the Velociraptor name implies, this brew will swiftly seize you with its soft, fruit flavors and velvety, malt background. This deep mahogany ale with red undertones has a subtle, roasted malt character that brings notes of chocolate and caramel. Sharp, fruity raspberry flavor balances the sweet malt - all culminating in a dry finish.
FOR FANS OF:
Raspberry Red Ale - High Sierra Brewing Co.
Wild Raspberry Ale - Great Divide Brewing Co.
RECIPE INCLUDES:
- 1 Can Grand Bohemian Czech Pilsner Brewing Extract
- 1 BrewMax LME SoftPack - Robust
- 1 Packet Dry Brewing Yeast (under lid of Brewing Extract)
- 1 Can Red Raspberries in Heavy Syrup
- 1 Packet No-Rinse Cleanser
WARNING: Due to the large amount of fruit, your keg may overflow or explode! Maintaining proper fermentation temperatures is key to preventing this problem. (See brewing instructions for details).
Additional Information
- OG: 1.044 (approx.) -- FG: 1.011(approx.)
- Flavor: Fruity
- ABV (alc/vol): 4.5%
- SRM (Color): 21
- IBU (Bitterness): 27
- BJCP Style: 29. Fruit Beer - 29B. Fruit and Spice Beer
Fermentation |
Carbonation |
Bottle
|
Total Brew­ing Time |
|
| 3 Weeks | 3 Weeks | 4 - 6 Weeks | = | 3 Months |
Click here for printable instructions.
The Velvet Velociraptor Instructions
RECIPE INCLUDES:
- 1 Can Grand Bohemian Czech Pilsner Brewing Extract
- 1 BrewMax LME SoftPack - Robust
- 1 Packet Dry Brewing Yeast (under lid of Brewing Extract)
- 1 Can Red Raspberries in Heavy Syrup
- 1 Packet No-Rinse Cleanser
WARNING: Due to the large amount of fruit, your keg may overflow or explode! Maintaining proper fermentation temperatures is key to preventing this problem. (See brewing instructions for details).
Additional Information
- OG: 1.044 (approx.) -- FG: 1.011(approx.)
- Flavor: Fruity
- ABV (alc/vol): 4.5%
- SRM (Color): 21
- IBU (Bitterness): 27
- BJCP Style: 29. Fruit Beer - 29B. Fruit and Spice Beer
Fermentation |
Carbonation |
Bottle
|
Total Brewing Time |
|
| 3 Weeks | 3 Weeks | 4 - 6 Weeks | = | 3 Months |
STEP 1: SANITIZING
Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions by visiting our help desk.)
NOTE: BE SURE TO SANITIZE EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER.
STEP 2: BREWING
Brewing beer is the process of combining a starch source (in this case, a malt brewing extractt) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.
- In your sanitized blender, purée the fruit with the syrup, and set aside to add later.
- Remove the yeast packet from under the lid of the can of Brewing Extract, then place the unopened can and LME softpack in hot tap water.
- Using the sanitized measuring cup, pour 4 cups of water into your clean 3-quart or larger pot.
- Bring mixture to a boil, then remove from heat. Open the can of Brewing Extract and the LME, and pour contents into the hot mixture. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
- Fill keg with cold tap water to the #1 mark on the back.
- Pour the wort into the keg, and then bring the volume of the keg to the #2 mark by adding more cold water. Add in the fruit purée. Stir vigorously with the spoon or whisk.
- Sprinkle the yeast packet into the keg, and screw on the lid. Do not stir.
- Put your keg in a location with a consistent temperature between 65° and 75° F (18.3°-23.8° C) and out of direct sunlight. After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface.
- You’ll ferment for 21 days total. Your fermentation will usually reach its peak in 2 to 5 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal. Complete fermentation will take approximately 2 weeks. After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process.
Step 3: BOTTLING AND CARBONATING
Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions by visiting our help desk.)