manortc
Well-Known Member
I brewed this about a month ago and just started sampling it last weekend.
3.3 lb Muntons Wheat Extract
1.5 cups Dry Dark Malt extract (Muntons)
0.75 oz Chinook hops (60 min)
1 oz Tettnang hops (15 min)
4 oz Brewers Best Raspberry Extract
1 pkg Muntons Brewing Yeast
3/4 cup priming sugar for bottling
This is the first thing I brewed after about a 10 year hiatus due to raising a family. It's got a nice light flavor and a good raspberry flavor. It could use a bit more body and I will use more extract next time I brew it. I've used this a couple of times in a pizza dough recipe with great results. You get just the right amount of raspberry presence in the crust which is light and crispy.
Here is the link to the crust recipe I use. Only changes I made was using all bread flour and omitting the pizza dough flavoring (I often substitute with my own)
http://www.kingarthurflour.com/recipes/quick-beer-pizza-dough-recipe
3.3 lb Muntons Wheat Extract
1.5 cups Dry Dark Malt extract (Muntons)
0.75 oz Chinook hops (60 min)
1 oz Tettnang hops (15 min)
4 oz Brewers Best Raspberry Extract
1 pkg Muntons Brewing Yeast
3/4 cup priming sugar for bottling
This is the first thing I brewed after about a 10 year hiatus due to raising a family. It's got a nice light flavor and a good raspberry flavor. It could use a bit more body and I will use more extract next time I brew it. I've used this a couple of times in a pizza dough recipe with great results. You get just the right amount of raspberry presence in the crust which is light and crispy.
Here is the link to the crust recipe I use. Only changes I made was using all bread flour and omitting the pizza dough flavoring (I often substitute with my own)
http://www.kingarthurflour.com/recipes/quick-beer-pizza-dough-recipe
