Raspberry ale?

[beerman223]

I was asked by a family member of mine if I would make a raspberry ale for them.......(I think its gross idea, but I would like the brewing experience). Any suggestions on a good receipe for a raspberry ale?

[wortchillergoal]

I just did a raspberry ale that to my surprise is the favorite with my hockey team. I thought that would have been the one they would not try.

I will try to tell you how I did it. My only drawback is I do not keep any notes when brewing but this batch is farily recent. I did a 5 gal boil using extract,DME. I used 3lbs light and 1 lb amber. I used 1 oz of Cascade hops. I should mention I was brewing for a party my wife and I were hosting and was shooting for a beer that would be enjoyed by both real beer drinkers and those who need to be educated. I steeped 1/2 lb of crystal malt to 165 degrees and the removed it. My plan was to leave 1/2 the batch plain and do the other 1/2 as raspberry. While waiting for the water to boil, I put a pint of raspberries with a little water in a sauce pan over heat. As the water started to boil, I mulled the berries. I dumped that into the carboy with the airlock in place. When the wort was finished, I just dumped into the carboy and pitched the yeast.

Judging from the response of those that have had it, it was a big hit.

I hope this long drawn out version helps.

[laneto]

Batch Volume: 5 Gallons
Here is a raspberry ale I made and won a Silver Medal in the fruit catagory at the Great Arizona Beer Festival. My friends all like it too.


Ingredients
Quantity Items
6.5 Lbs Light malt extract
2 Lbs 2-row pale malt
.5 Lbs 60*L crystal malt
.5 Lbs Carapils malt
.5 oz Wheat
Hops
.5 oz Willamette
1 oz Fuggle
.5 oz Kent Goldings
Yeast
WLP001 White Labs California Ale Yeast 1 Quart starter.
Brewing Instructions:
Steep grain for 1 hour in 2 gallons of water at 155 degrees. Rinse grains with 3 gallons of 170 degree water. Bring to a boil and add Willamette hops and .5 ounce of Fuggle hops. Boil 45 minutes and add .5 ounce Fuggle hops. Add rehydrated Irish Moss at 30 minute mark. One minute before end of boil add Kent Golding hops. Cool wort, aerate, and pitch yeast. After 1 week heat raspberry's in 1 quart of water and 3 teaspoons pectin to 140 degrees for 30 minutes. Cool to 80 degrees and place into secondary. Rack wort onto raspberry's for 1 week. Rack off raspberry's into another fermenter and let clear for 1 week.

[Beerconnoisseur]

I will mention MoreBeer's Raspberry Wheat (http://www.morebeer.com/detail.php3?pid=KIT130), the extract version of which is tasty, and slightly sweeter than the all-grain version. The benefit of using raspberry flavoring is that most of the flavor predominates in the aroma, and this gradually dissipates as the beer ages for an extended period; if you want more fruitiness in the taste, you could use raspberry puree instead (at the end of primary fermentation).

Hope this helps. :)