Yield: 54 Servings

Measure Ingredient
6½ pounds Light malt extract
¼ pounds Crystal malt
2½ cup Raspberry puree
1 ounce Boiling hops (Hallertauer,
\N \N Saaz, Tettnange
10 cups Raspberry puree
\N \N Yeast

Crack, steep, and strain crystal malt before boiling. Add extract and hops. Boil. Strain into primary. Add 2-½ cups raspberry puree. Add enough cold water to make 5 gallons. Pitch yeast. When racking to secondary, add another 10 cups raspberry puree. I figured that I'll sterilize anything I use to add the puree, while taking my chances with the puree itself (rather than heating it up and risking setting the pectins).

Recipe By : Cher Feinstein

From: Cindy@... (Cindy Johnston File

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