John's raspberry ale
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Williams' English Light malt |
| Extract | ||
| ½ | pounds | Crystal malt (unknown |
| Lovibond) | ||
| 2 | ounces | Hallertau hops (4.0 AA%) (45 |
| Minutes) | ||
| ½ | ounce | Hallertau hops (4.0 AA%) (5 |
| Minutes) | ||
| 4 | pounds | Raspberries |
| Wyeast liquid yeast (London | ||
| Ale) | ||
Directions
Prepare 1 quart starter two nights before. Purchase some fresh rasp- berries (if possible. Try local farmer's market). Freeze raspberries night before brewing to break down cell walls. Pre-boil some water.
Cooled some and freeze some. Prepare wort as usual by steeping crystal malt in 150-160F water while the brew pot water is heating up and sparg into the brewpot. Boil about an hour. Add 2 ounces Hallertau at 15 minutes and another ½ ounces at end of boil. At the end of the boil, toss all the raspberries into the brewpot and let sit for fifteen min- utes. Wort was pretty cool by then. Toss *everything* into the fermen- ter. (With the raspberries in there, I figured I couldn't get any S.G.
readings, so I didn't try.) In spite of everything, this came out very very well, with rave reviews from everyone.
Recipe By : Serving Size:
From: Hbarn60377 Date: File
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