Raspberry Brown Ale
brown ale, raspberry ale, fruit beer, extract
Source: Bill Fullerton (email@example.com),
One of the brews I
concocted this fall that turned out to be very good was this one.
- 3.3 lbs hopped dark liquid malt extract
- 3 lbs light dry malt extract
- 1 oz. cascade hops (1/2 brewing 1/2 finishing)
- 5 lbs fresh raspberries
- Wyeast liquid English Ale yeast
I mixed the wort and cooked it for 30 minutes then lowered the temp to 170
and kept it there for about ten minutes.
After one week I transferred the brew from primary to secondary fermenter.
I kept it in the secondary fermenter for 3 1/2 weeks then bottled.