My best friend John first brewed a raspberry ale based on this recipe
. Once I started brewing for myself, I decided to make some changes I thought would make it better, and I was right!
This was my 2nd attempt; the first used a different yeast and only 1/2 lb flaked oats), and the hop choices differ because my local supply store was out of Amarillo and Crystal.
This recipe took 2nd overall in the 2012 Timbers Army Homebrew contest with a 40.5 score (1st place scored 41), and won the people's choice in the public vote.
.5 lb Crystal 20
.5 lb Crystal 40
1.0 lb Flaked Oats
6.6 lb Wheat LME
1.0 oz Cascade pellets (30 min)
1.0 oz Liberty pellets (20 min)
1.0 oz Willamette pellets (10 min)
6.0 lb raspberry puree
Steep malts and oats for 30 min @ 150 degrees in 2-3 gallons of water. Remove grains from wort and bring to boil. Add hops at time intervals above for this 30 minute boil. Cool to around 75 degrees and place into fermenter. (I bought an 8 gallon bucket for this, because my 6 gallon plastic carboy wouldn't be large enough to hold the berries). Pitch yeast and allow to ferment for 7 days.
After seven days, add 6 pounds (96 oz) of raspberry puree (I use this, Berry Up
, which I find at my local Cash & Carry; 35 oz containers, and you'll end up with about a 1/4 of one left at the end to get the measurement right. Save for future batches!). Let ferment/flavor for an additional 7 days. Rack to another carboy to separate the berry solids, and either keg or bottle as you see fit.
I'll add photos if I can scratch any up later of the finished product. This beer turns out very red. Adding some pectic enzymes, it can preserve that color longer.
According to Widmer, the antioxidant properties of raspberries can preserve the beer for up to three years, so if you'd like to age this, it's doable. I'll be doing that this summer, and will post updates annually.