My next brew is gonna be a raspberry blonde ale. I told SWMBO that after these last 2 ipas and a belgian, I'd do one of her requests. I was thinking I'd go with the Radical Brewing Bambi's Best Blonde and add raspberries into the secondary:
8 lb German Pilsener Malt
1 lb German Munich Malt
.5 lb pale crystal
.5 lb flaked wheat
1.0 oz crystal hops (60 min)
1.25 oz crystal (20 min)
1.5 Saaz (20 min)
.5 oz crystal (end)
.5 Saaz (end)
3 pound red raspberries (added in secondary) -- too much?
To risk getting less of the sugars getting fermented during the secondary, and thus losing the raspberry flavor, what if you added a concentrated raspberry syrup a day or two before bottling, or even right into the bottles?
Raspberry Blonde Ale
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