Yield: 1 Servings
|6 pounds||Williams' English Light malt|
|½ pounds||Crystal malt (unknown|
|2 ounces||Hallertau hops (4.0 AA%) (45|
|½ ounce||Hallertau hops (4.0 AA%) (5|
|Wyeast liquid yeast (London|
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