| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
English |
Fruits |
1 |
Servings |
INGREDIENTS
| 6 |
lb |
Williams' English Light malt |
|
|
Extract |
| 1/2 |
lb |
Crystal malt (unknown |
|
|
Lovibond) |
| 2 |
oz |
Hallertau hops (4.0 AA%) (45 |
|
|
Minutes) |
| 1/2 |
oz |
Hallertau hops (4.0 AA%) (5 |
|
|
Minutes) |
| 4 |
lb |
Raspberries |
|
|
Wyeast liquid yeast (London |
|
|
Ale) |
INSTRUCTIONS
Prepare 1 quart starter two nights before. Purchase some fresh rasp-
berries (if possible. Try local farmer's market). Freeze raspberries
night before brewing to break down cell walls. Pre-boil some water.
Cooled some and freeze some. Prepare wort as usual by steeping crystal
malt in 150-160F water while the brew pot water is heating up and sparg
into the brewpot. Boil about an hour. Add 2 ounces Hallertau at 15
minutes and another 1/2 ounces at end of boil. At the end of the boil,
toss all the raspberries into the brewpot and let sit for fifteen min-
utes. Wort was pretty cool by then. Toss *everything* into the fermen-
ter. (With the raspberries in there, I figured I couldn't get any S.G.
readings, so I didn't try.) In spite of everything, this came out very very
well, with rave reviews from everyone.
Recipe By : Serving Size:
From: Hbarn60377 Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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