Originally Posted by Indiana Red
That sounds De-Lish! I just secured 3 54oz containers of raspberry puree and am thinking oof a couple brews to make with it. Something very similar to Lindemans is what I too, have in mind.
Could you summarize and streamline your recipe including all the "i would do it differently next time" etc. ?
I have been thinking a lot about this project and am ready to go for it this summer.
Here is a simplified 5 gal recipe:
5# Extra Light DME
12 oz honey (honey bear!) at flameout
10-15# frozen raspberries (I used the equivalent of 15#, freeze and thaw twice)
2 oz oven aged hops 4-6% AA 60 minutes
5 oz lactose
Neutral ale yeast (I used muntons but anything else would probably be an improvement; nottingham, s-04, us-05, etc...)
Make a regular wort with the DME and hops. Let this sit overnight or until very sour with a lacto culture. I used a sourdough culture for this. The next day boil for a few minutes with lactose, flameout, add honey, cool, then pitch yeast. Let ferment for a few days until vigorous fermentation is over. Add the raspberries in a grain bag (sterilized with heat, campden or nothing) pull the bag out after a week or so. Rack to secondary after fermentation is over then age for a month.
Bottle with 5 oz corn sugar, age for a few weeks. Refrigerate for a month or so and ENJOY!
Note: to oven age your hops cook them on low for 2-4 hours. For the lacto you can let some grains sit overnight in your brew pot instead, I'll look the method up for those of you who want to try it/ don't have a culture handy. (credit to Charlie Papazian for this tip)
Try adding 1# lactose instead of 5 oz if you want this to be sweet.