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Beer Style: Fruit Beer (20A)
Recipe Type: extract
Yield: 5 US gallons

Fruit Beer


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).


  • 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

Click to Print Recipe


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.