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Old 02-13-2007, 03:32 AM   #1
The Pol
Feb 2007
Posts: 11,454
Liked 97 Times on 82 Posts

Recipe Type: All Grain   
Yeast: Nottingham   
Yeast Starter: No   
Additional Yeast or Yeast Starter: No   
Batch Size (Gallons): 5.25   
Original Gravity: 1.042   
Final Gravity: 1.010   
IBU: 10   
Boiling Time (Minutes): 60   
Color: 5   
Primary Fermentation (# of Days & Temp): 7 @ 68F   
Secondary Fermentation (# of Days & Temp): 14 @ 68F   

Brewer: Brewpilot -
Beer: Razzberry Ale
Style: American Pale Ale
Type: All grain Size: 5.2 gallons
Color: 5 HCU (~5 SRM)
Bitterness: 10 IBU
OG: 1.041 FG: 1.010
Alcohol: 4.0% v/v (3.1% w/w)
7 lb. Maris Otter
Mash: 80% efficiency
Single Infusion, 60 minute rest at 150F
Mashout at 170F for 15 minutes
Boil: 70 minutes SG 1.034 6.25 gallons
Fuggles 4.4AA .5oz @ 60 min.
Fuggles 4.4AA 1.00z @ 0 minutes
Irish Moss 1tsp @ 15 minutes
.5 oz. Fuggles (4.75% AA, 60 min.)
1 oz. Fuggles (aroma)
Yeast: Danstar Nottingham Ale Yeast 11g rehyrdated in 100ml of 88F water
Pitched at 68F
Log: Brewed on 11-6-06
Fermentation at 68F for 7 days
Transfer to secondary on top of 2.5lbs of raspberries
Carbonation: 5oz of corn sugar at bottling time

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Old 08-09-2007, 07:46 PM   #2
Jul 2007
Madison, WI
Posts: 32

What is the best way to ensure you won't get any contamination when you rack to the secondary on top of the raspberries? Sorry if this is a silly question--I've never brewed a fruit beer before.
Primary: None
Secondary: English Pale Ale
Kegged: Hefeweizen
Bottled: EdWort's Haus Pale Ale, Belgian Wit, Bass & Co Pale Ale Clone
Up Next: IPA - Dogfish Head maybe...

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Old 08-15-2009, 02:03 AM   #3
The Pol
Feb 2007
Posts: 11,454
Liked 97 Times on 82 Posts

FREEZE the berries, then pasteurize them at about 150F for 20 mins or so.

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Old 12-29-2009, 05:39 PM   #4
Nov 2009
Posts: 85

Does any one have a Partial mash/Extract Version of this?

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