Beer Style: Fruit Beer
(20A)
Recipe Type: all-grain
Yield: 5 US gallons
A raspberry flavored Irish Red Ale. The use of raspberry extract gives you the flexibility of making a partial batch flavored and a partial batch as a Irish Red. One of my guests favorites (especially our female friends).
Original Gravity: 1.047
Final Gravity: 1.015
Alcohol by Vol: 4.19%
Recipe Type: all-grain
Yield: 5.00 US Gallons
Mash Schedule: Single Infusion / Batch Sparge
Heat 4.0 gal water @ 162.5F to get a mash temp of 152.0F. Mash for one hour and drain. Heat 4.5 gal water @ 179.9F to get a sparge temp of 165.2F. Mash for 15 min and drain. Should get about 6.5 gal of wort. Heat wort till boiling. At first sign of boil (T60), add 1 oz KG hops. With 15 min remaining (T15), I add Irish Moss to help with protein break/clarify the beer. With 5 min remaining (T5), add 1 oz KG hops. Cool to pitching temp and ferment for two weeks. When ready to bottle, add raspberry extract to bottling bucket.
Source: Rod Nichols