Raspberry Ale

Classification: fruit beer, raspberry ale, extract

Source: Anthony Rossini (rossini%biosun2@ harvard.harvard.edu) Issue #877, 5/6/92

This was first a proposed recipe on 4/2/92, but with less raspberries and more hops---the recipe presented here is Anthony's final recipe, posted on 5/6/92. (Eric Pepke and Michael Yandrasits posted critiques of Anthony's first recipe. Michael's recipe follows.) ---Ed.
It is a light beer, plenty of berry flavor and smell, a nice red color, and also tastes quite good (though I should qualify that by saying that while I enjoy great beers, I've never turned down swill, either...).

Anyhow, a bit more hops might've been nice, but definitely not necessary, as someone suggested to me.

Ingredients:

5 pounds, Munton & Fison light malt extract
1/2 pound, crystal malt
48 ounces, frozen raspberries
1--1/2 ounces, Cascade hops (boiling)
1/2 ounce, Cascade (finish)
yeast

Procedure:

Added crystal to water, removed prior to boiling.

Boiled wort. Added 24 ounces of raspberries right after turning off stove. Chilled, pitched. Primary ferment about 1 week. Rack to secondary and add another 24 ounces of raspberries. Let sit 2 weeks in secondary.

Specifics:

O.G.: 1.039
F.G.: 1.010