Do you already have everything you need for your first fruity beer?

We will show you a recipe that you can prepare with our new Raspberry Fruit Purée. Raspberry Blonde Ale Recipe

(five-gallon recipe, partial purée)

Specs

OG: 1,048

FG: 1,012

ABV: 4.7%

IBUs: 15

SRM: 4

Ingredients

3.3 lbs. wheat liquid malt extract

2 lbs. light dry malt extract

1 lb. American two-row malt (milled)

.5 lb. flaked oats

1 oz. Saaz hops at 60

1 oz. Saaz hops at 30

1 packet Safale US-05: American Ale Yeast

2.5 lbs. Our Raspberry Fruit Purée

 

Directions:

  • Steep the two-row malt and flaked oats in 1 gallon of clean, chlorine-free water at 148˚F. After 30 minutes, strain the wort into a five-gallon brew pot.
  • Add enough water, along with the malt extracts, to make a three-gallon boil. Boil wort for 60 minutes, adding hops according to the schedule above.
  • At the end of the boil, cool wort in an ice bath and/or with an immersion wort chiller.
  • Pour about two gallons of distilled water into a clean, sanitized fermenter. Add the wort to the fermenter, plus enough distilled water to make 5.5 gallons. Stir well to aerate, pitch yeast, and ferment at 68˚F for about 7 days.
  • After primary fermentation, prepare the Raspberry Fruit Purée and add it to the secondary fermenter. Rack the beer on top of the raspberries, then wait 2-3 weeks.
  • Rack the beer one more time before bottling or kegging to separate it from the fruit…and enjoy!
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