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Framboise

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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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