Raspberry Brown Ale
(5 gal)
3-1/2 lb two-row Klages
2 lb wheat malt
1/2 lb 80 degrees L crystal malt
1/2 lb dextrin malt
1 tsp gypsum
(Mash using modified step mash.)
2.42 lb Danish malt extract (unhopped)
2 lb Laaglander Light dry malt extract
1-1/4 oz Tettnanger (3.5 a) -- 45-min boil
1/2 oz Saazer (4.3 a) -- 15-min boil
1/2 oz Saazer -- steep 20 min
1/2 tsp Irish moss -- 30-min boil
Wyeast #1338 alt yeast
(Make 4 gal beer, primary fermentation 7 days.
Siphon onto new wort and berries.)
5 qt water
1/4 lb Laaglander Light dry malt extract
10-1/2 lb fresh organic raspberries
(Boil water and extract, steep berries,
maintain 170 degrees F (77 ûF) for 20 min.)
Ferment mixture for 10 days, rack off fruit to 5-gal carboy
condition cool (approximately 55 degrees F/13 degrees C)
for approximately 4-1/2 months.
OG: 1.070
FG: 1.014 (before blending)
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