ok, so I have a straight LME pilsner (not hopped) with 300g dextrose in bottles... it tastes and smells like egg, and the dextrose did NOT give it any good mouthfeel or head retention.. it was my first brew and I am bitterly dissapointed with the LHBS that sold me the LME + dextrose... my second brew was an experiment in hopping with LME, I used a can of toohey draught LME, a pack of hops that you steep in hot water for 10mins like a tea bag then add to the wort just before pitching, and an enzyme that breaks down carbs to give you a dry finish... that beer is MUCH better (I added a mix of dextrose, some small malt etc pre mixed package) but I am still not convinced that is as good as I can get it, not by a long shot.
So I decided for my next step up in brewing, I am going to go for a DME route. I am also intending to rack into secondary ontop of raspberries. So, this is my plan as it stands at the moment, please, any recipe corrections or suggestions would be VERY much apreciated!
Kads Pale English Ale - Raspberry (PEAR)
__ 5 gallon batch __
6 lbs. of Pale Malt Extract - DME
1/2 lb. of Crystal 60L Malt
boiled at 152 F
1oz Bullion hops - used for bittering boiled for 60
1/2oz East Kent Goldings (EKG) - used for aroma boiled at 30 mins
1/2oz East Kent Goldings (EKG) - used for aroma and flavour, boiled 10 mins
and an english style ale yeast like Wyeast London ESB
Let ferment out or untill bubbling slows, rack off into glass carboy, also racking off onto 1.5kg (3 pounds) of frozen raspberries (allowed to warm to room temp so as not to shock the yeast)
let condition for 2 weeks or so and then bottle...
Will I need to add campden tablets to the raspberries 24 hours before racking off to kill any nasty yeasties in there? also, will the 6 pounds DME and 1/2 crystal 60L malt be enough to kick up the ABV? also, would it not be a better idea to just add raspberry puree to the primary? any suggestions would be awesome! thanks in advance