Framboise

Classification: fruit beer, raspberry ale, framboise, extract

Source: Cher Feinstein (crf@pine.circa.ufl.edu) 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).

Ingredients:

6-7 pounds, light malt extract
1/4 pound, crystal malt
2-1/2 cups, raspberry puree
1 ounce, boiling hops (Hallertauer, Saaz, Tettnanger)
yeast
10 cups, raspberry puree

Procedure:

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.