Framboise
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




6 1/2 pounds light malt extract
1/4 pound crystal malt
2 1/2 cups raspberry puree
1 ounce boiling hops (Hallertauer, Saaz, Tettnange)
10 cups raspberry puree
yeast

Preparation

1 Crack, steep, and strain crystal malt before boiling. Add extract and hops. Boil. Strain into primary. Add 2-1/2 cups raspberry puree. Add enough cold water to make 5 gallons. Pitch yeast. When racking to secondary, add another 10 cups raspberry puree.

About


Sterilize anything added the puree, while taking my chances with the puree itself (rather than heating it up and risking setting the pectins).