So trying to build a Raspberry Blonde for an August brew. This what I have so far...
Mash:
5# Pale 2-row
.5# Cara Pils/Dextrine
.5# Toasted Malt
.25# Caramel Malt (10L)
Boil:
2# Extra Light DME
1 oz Cascade Hops - 60 min
1 oz Challenger Hops - 10 min
Primary:
3# Raspberry puree (fresh grown from my garden, but frozen, as i have read htat freezing helps to break the cells down more)
Perhaps use a frozen puree to help lower the wort to pitching temp.
Any thoughts on how to keep the beer "clean." I recently made a Kiwi (Fruit) pale ale, ((good cold, bit crap if room temp; good a summer beer, with the kiwi flavor and the combination of hops it is leans more towards a grapefruit flavor.) and it ended up very hazy. My assumption is that is from the particulate of the kiwi.
Mash:
5# Pale 2-row
.5# Cara Pils/Dextrine
.5# Toasted Malt
.25# Caramel Malt (10L)
Boil:
2# Extra Light DME
1 oz Cascade Hops - 60 min
1 oz Challenger Hops - 10 min
Primary:
3# Raspberry puree (fresh grown from my garden, but frozen, as i have read htat freezing helps to break the cells down more)
Perhaps use a frozen puree to help lower the wort to pitching temp.
Any thoughts on how to keep the beer "clean." I recently made a Kiwi (Fruit) pale ale, ((good cold, bit crap if room temp; good a summer beer, with the kiwi flavor and the combination of hops it is leans more towards a grapefruit flavor.) and it ended up very hazy. My assumption is that is from the particulate of the kiwi.
