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Beer Style: Fruit Beer
(20A)
Recipe Type: all-grain
Yield: 5 US gallons
Description:
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).
Ingredients:
- 5 lbs UK Pale Malt (2 row)
- 3 lbs Maris Otter (you can also go 8 lbs Pale or 8 lbs Maris Otter if desired)
- 1 lb Caramel 60L
- 1 lb Caramel 80L
- 6 oz Flaked Wheat
- 1 oz Kent Goldings Hops (4.5% AAUs) 60 min
- 1 oz Kent Goldings Hops (4.5% AAUs) 5 min
- Raspberry Extract (4 oz bottle)
- Yeast - Wyeast Northwest Ale #1332
Additional Instructions
Primary Ferment: 7 days @ 62-67 degreesSecondary Ferment: 7 days
Beer Profile
Original Gravity: 1.047
Final Gravity: 1.015
Alcohol by Vol: 4.19%
Recipe Type: all-grain
Yield: 5.00 US Gallons
Procedure:
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
