| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruits | 54 | Servings | |
INGREDIENTS
| 6 1/2 | lb | Light malt extract |
| 1/4 | lb | Crystal malt |
| 2 1/2 | c | Raspberry puree |
| 1 | oz | Boiling hops (Hallertauer, |
| Saaz, Tettnange | ||
| 10 | c | Raspberry puree |
| Yeast |
INSTRUCTIONS
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. 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). Recipe By : Cher Feinstein From: Cindy@sierra.Uucp (Cindy Johnston File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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