Batch #14 Raspberry

Classification: fruit beer, raspberry ale, extract

Source: Gary Arkoff (arkoff@sun.lclark.edu), r.c.b., 12/13/94

Wine base cause massive restart of fermenation. Literally blew the lid off the carboy! Tasted one week in bottle. Very boring. Flavor varies a lot with temp. Lots of seeds in first bottle, other bottles clear.

If I were to make this again, I would add about 1/2 pound of chrystal malt (20L) to sweeten it a bit. Also, when racking and adding the wine base, _put on a blow off tube_ this stuff made a big mess!

Ingredients:

5 1/2 lbs. dry light malt extract
1 1/3 oz. willamette hop pellets 60 minutes {alpha 4.3, beta 3.3}
1/3 oz willamette hop pellets 10 minutes
1/3 oz willamette hops 5 minutes
1 can (96 oz) raspberry wine base
1 package wyeast Belgian ale yeast
1/4 teaspoon Irish moss

Procedure:

Cultured the yeast in 1.020 starter 48 hours in advance. Bring water to a boil. Add extract. Add boiling hops after hot break. Flavor hops added as noted above. Add Irish moss for last 15 minutes. Remove from heat. Cool. Sparge into carboy. Boil more water. Cool. Fill carboy. Wine base added to secondary at time of racking.