Raspberry Brown Ale Beer Recipe
Category Brown Ale
Recipe Type Extract
Fermentables
3.3 lbs hopped dark liquid malt extract
3 lbs light dry malt extract
5 lbs fresh raspberries
Hops
1 oz. cascade hops (1/2 brewing 1/2 finishing)
Yeast Wyeast liquid English Ale yeast
Procedure I mixed the wort and cooked it for 30 minutes then lowered the temp to 170 and kept it there for about ten minutes. After one week I transferred the brew from primary to secondary fermenter. I kept it in the secondary fermenter for 3 1/2 weeks then bottled.
Raspberry Catastrophe
Category Fruit Beers
Recipe Type Extract
Fermentables
1.5 kg Premier Reserve Gold Unhopped Ale Extract
1.5 lb Muntons Plain Light DME
(0.5 lb Laaglander DME - see comments)
12 oz Frozen Raspberries
0.75 oz Fresh Raspberries
0.5 cup Priming sugar
Hops
1.0 oz bittering Mt. Hood hop pellets (3.6% alpha acid)
1.0 oz flavoring Fuggle hop pellets (3.6% alpha acid)
Yeast Wyeast American Ale (No. 1056)
Procedure Boil 2.5 gallons of water with Extract, DME, and bittering hops for 60 minutes. Add flavoring hops at 10 minutes before the end of the boil.
Cool to almost pitching temperature. Add wort and frozen raspberries to AT LEAST a six (6) gallon primary fermenter. Add another ~2.5 gallons (to make five gallons total). Aerate (I put on lid and shake) and pitch yeast. Fit primary with a blow off tube, NOT AN AIR-LOCK. Primary for two (2) weeks (some place where you don't care if it might erupt and check it daily), secondary for two (2) weeks, prime then bottle and drink in another two weeks.
Raspberry Imperial Stout
Category Fruit Beers
Recipe Type Extract
15-1/4 lbs bulk light extract
.75 lbs roasted barley
.75 lbs black patent malt
.75 lbs chocolate malt
2 lbs English crystal malt
13 lbs fresh raspberries
1 cup corn sugar (priming)
Hops
3-3/4 oz Bullion pellets (9.6 alpha)
1-1/4 oz Northern Brewer pellets (6.7% alpha)
2 oz Kent Goldings pellets
Other
4 tsp gypsum
Yeast Sierra Nevada yeast
Procedure This makes 6-1/2 to 7 gallons. This is based on Papazian's recipe from the Summer 1990 issue of Zymurgy, except that I use more raspberries than Charlie. Follow his directions, or E-mail me for directions. (Directions are pretty standard.)
The Bullion hops and Northern Brewer are used for bittering and are added to the boil. The Kent Goldings pellets are used for dry-hopping.
Raspberry Porter
Category Fruit Beers
Recipe Type All Grain
Fermentables
5 lbs 2--row pale malt (mash)
1 lbs Vienna malt (mash)
.5 lbs Munich malt (mash)
.5 lbs 90 L. crystal malt (mash)
.5 lbs 20 L. crystal malt (mash)
1 lbs chocolate malt (steep)
.5 lbs Cara-Pils malt (steep)
.25 lbs black patent malt (steep)
2.5 lbs Australian light DME
3 lbs raspberries
Hops
1 oz Chinook hops (13.7% alpha)
.75 oz Perle hops (7.8% alpha)
1.5 oz Cascade hops (5% alpha)
Yeast Wyeast Irish ale yeast
Procedure Mash grains using single-step infusion with 170 strike water, held at 150--160 for 1 hour. Sparge into brewpot where other grains were already steeped using sparging bag. Add more run off as available. Bring to boil and add DME. Boil 3/4 ounce Chinook and 1/4 ounce Perle for 60 minutes. At 30 minutes, add 1/4 ounce Chinook, 1/4 ounce Perle and 1/4 ounce Cascade. In last few minutes add 1/4 ounce Perle and 1/4 ounce Cascade. Dry hop with 1 ounce Cascade.
Quickly racked to two five gallon primaries using counter-flow chiller. Pitched Wyeast Irish Ale Yeast from DME starter into 1.054 OG wort. Racked to secondary with three pounds of rasperries (frozen) and dry hops.
Raspberry Wheat
Category Wheat Beer
Recipe Type Extract
Fermentables
5 lbs Frozen Raspberries
3.3 Kg, Ireks weizen
1.25 lbs Bavarian Wheat
Hops
1 oz. Tettinger Hops for 20 min boil
Yeast 1 Pkg WYeast Saaz Ale
Procedure The OG was 36, and the carboy just finished a rather vigorous 3 day fermentation with the first blow-by out of my 7 Gal Carboy.
After 5 days, rack and add raspberries.
To prepare the raspberries blend them frozen and then nuke them until room temprature (which should sterilize them). Place into secondary carboy and rack into the carboy. One week in secondary, then into the bottles.
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