John's raspberry ale

Yield: 1 Servings

Measure 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)

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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