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Thursday, 23 October 2008 |
Category Fruit Beers
Recipe Type Extract
Fermentables
5.5 lbs dry light malt extract
Hops
1 1/3 oz willamette hop pellets 60 minutes {alpha 4.3, beta 3.3}
1/3 oz willamette hop pellets 10 minutes
1/3 oz willamette hops 5 minutes
Other
1 can (96 oz) raspberry wine base
.25 teaspoon Irish moss
Yeast 1 package wyeast Belgian ale yeast
Procedure: Cultured the yeast in 1.020 starter 48 hours in advance. Bring water to a boil. Add extract. Add boiling hops after hot break. Flavor hops added as noted above. Add Irish moss for last 15 minutes. Remove from heat. Cool. Sparge into carboy. Boil more water. Cool. Fill carboy. Wine base added to secondary at time of racking.
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