| INGREDIENTS |
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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
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| INSTRUCTIONS |
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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).
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