Originally Posted by BADS197
She likes darker beer which typically has a bigger alcohol content.
I assume rasberry extract gets added at bottleing??
Hey, anything to keep the SHMBO happy. I would add the raspberry in secondary or better yet in hindsight in late secondary. Below is something I made for a large picnic. A pound and a half in secondary actually turned out very strong and way too much for me. Other people liked it but it floated after my Hefeweizen.
Hope this helps, please forgive the sparse notes.
1/8 lb Wheat
1/8 lb Roasted Barley
1/4 lb Belgian Caraphils
1/2 lb Crystal Malt 10
Steeping 160F 30 minutes.
8 lbs Light Malt Extract.
1 oz Columbus 15% AAU 60 minute boil 17:05
1/2 oz Tettnang 4.8 AAU 30 minute boil
1 oz Yeast Nutrient 15 Minutes
1 oz Irish Moss 15 Minutes
1/2 oz Tettnang 4.8 AAU 5 minute boil
WLP001 California Ale Yeast
20080606 Racked to secondary 5 Gal - Added
1 1/2 lb Oregon Red Raspberry purrie.
1 Orange rinds, lightly shaved added once fermentation was good.
20080608 Ferm slowing to 1 bps - added two small cloves
20080611 Put in Fridg to cool crash.
20080613 Racked to Keg - pressurized.
20080627 Gone in one afternoon.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.