From the HBD Archive
Subject: raspberry ale
Date: 1992-04-03 18:09:50 GMT

>>Does anyone have suggestions for an extract-based raspberry ale (amounts of
>>raspberries, hops, adjunct grains, even a recipe?)? I'm thinking about
>>something like:
>> 5 lbs amber malt syrup
>> 1-2 pkgs frozen raspberries

I use a minimum of 2# of raspberries. To maximize the raspberry taste I do not
put them in the boil. Leave 1/2 gallon or so of space in the carboy, then
after the fermentation has started, maybe 1 to 3 days, simmer the raspberries
in some water to sanatize, let it cool some and add it to the fermenting wort.
Usually the simmering does some boiling, but I don't worry.

Bryan Olson

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