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  Raspberry Relief
 
  Ingredients
  Recipe Info
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  Rating Rated 3.5 from 4 votesRated 3.5 from 4 votesRated 3.5 from 4 votesRated 3.5 from 4 votesRated 3.5 from 4 votes
  7 lb. Munton's plain light dry malt
1/2 lb. 20L crystal malt
1-1/2 oz. Hallertau hops (boil)
1/2 oz. Hallertau hops (finishing)
46 oz. Oregon Raspberry Puree
Wyeast #1338 European Ale
1 tsp. Irish Moss
  Instructions
  Steep crushed crystal malt in cold water while heating to boil. Remove grain before boil. Add malt extract and 1 1/2 ounces Hallertau hops and boil for 45 minutes. Add Irish moss for the last 20 minutes of boil. (Rehydrate the Irish moss in 1/4 cup water overnight). At 45 minutes, turn off heat and add aroma hops. Cool down with wort chiller and rack into primary fermenter. Take and record the initial gravity reading. When the wort reaches 70 degrees pitch the yeast. (We recommend using a yeast starter). After two days, rack into secondary fermenter and add fruit puree. Ferment for 7 to 14 days. When your hydrometer reading shows no change for two to three days, bottle. Use 1/2 to 3/4 cups priming sugar. Beer is drinkable in one month if you like “zippy” fruit beers., Aging 6 to 8 months will let the raspberry mellow
Options: Add 2 to 4 ounces lactose before bottling to mellow raspberries.
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