Beer Style: Fruit Beer (20A)
Recipe Type: extract
Yield: 5 US gallons
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).
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.
Source: Cher Feinstein