Recipe - Johns Raspberry Ale

6 pound Williams' English Light malt
Extract
One half pound Crystal malt (unknown
Lovibond)
2 ounce Hallertau hops (4.0 AA%) (45
Minutes)
One half ounce Hallertau hops (4.0 AA%) (5
Minutes)
4 pound Raspberries
Wyeast liquid yeast (London
Ale)

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. Preboil some water.
Cooled some and freeze some. Prepare wort as usual by steeping crystal
malt in 150160F 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 One half 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