fruit beer, raspberry ale, framboise, extract
Source: Cher Feinstein (email@example.com)
Issue #402, 4/19/90
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).
- 6-7 pounds, light malt extract
- 1/4 pound, crystal malt
- 2-1/2 cups, raspberry puree
- 1 ounce, boiling hops (Hallertauer, Saaz, Tettnanger)
- 10 cups, raspberry puree
Crack, steep, and strain crystal malt before boiling. Add extract and
hops. Boil. Strain into primary. Add 2-1/2 cups raspberry puree. Add
enough cold water to make 5 gallons. Pitch yeast. When racking to
secondary, add another 10 cups raspberry puree.