The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Rowdy Raspberry

Brewer: Paradis Pub Email: winifredmcmicheal@hotmail.com
Beer: Rowdy Raspberry Style: American Amber Ale
Type: Extract w/grain Size: 4 gallons
Color:
35 HCU (~17 SRM)
Bitterness: 10 IBU
OG: 1.054 FG: 1.012
Alcohol: 5.4% v/v (4.3% w/w)
Grain: 3 lb. American crystal 40L
8 oz. Dextrine malt (Cara-Pils)
Steep: Added 32oz canned raspberries to primary.
Boil: 60 minutes SG 1.108 2 gallons
3 lb. Light dry malt extract
12 oz. Cane sugar
Steeped crystal malt in 2 gal 165-180 water for 45 mins, added DME, malto dextrine and .5 oz hops boiled for 45 mins. Added sugar, rasperries, and .5 oz hops during last 5 mins of boil. Aeroated wart for 15 mins, Thermometer was not cal'ed pitched yeast at 95 degrees, fermentation in 8 hrs. 1.040 gravity after 2 days, added 5grams more yeast and slurry from Oat stout, 1.020 next day. Heated in tub to 80, racked to secondary after 4 days 1.012. Bottled with 170g of white sugar. 3-Apr good head, thick malty with smell and taste or rapserries.








Hops: .5 oz. Kent Goldings (5% AA, 45 min.)
.5 oz. Kent Goldings (5% AA, 15 min.)
Carbonation: Bottled with 170 grams sucrose.

Recipe posted 08/03/08.