For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Log in or Register

Raspberry

back to search Back to Search  Style Details 

Raspberry

back to search Back to Search  Style Details 
5 Star Rating
3.2 stars based on 12 votes
No reviews
Vote or Review

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

Fruit Beer

Description:

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

Click to Print Recipe

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.

Source:

spacer