A raspberry has traditionally been the common name given to Rubus idaeus, although there about six other species in this genus that may be referred to as a raspberry. The edible berry is an important part of the world fruit market, and many cultivars have been made. Raspberry beer is one of the more popular types of fruit beer, and the following steps will make a common recipe. Add this to my Recipe Box.
Instructions
1. Place the malted wheat in a grain bag and pour 2.5 gallons of cold water in a pot. Heat the water to 160 degrees and hold it there for one hour. Remove the grain bag and pour about two cups of water over the grain bag to rinse the grain back into the pot.
2. Add the liquid malt extract and bring it to a boil. Add the Mt. Hood hop pellets and gypsum. Add the Irish moss at 40 minutes and the Hallertauer Hersbrucker plugs at 45 minutes. After boiling for one hour, cool the pot for about 40 minutes in a tub of water until it reaches room temperature.
3. Boil, cool and filter two gallons of water. Pour it into a fermentation vessel and strain the wort into it, being sure to fully aerate the wort. Add in the yeast and aerate again. The wort should begin fermenting in about six hours. Allow it to ferment for five days.
4. Extract the juice from the raspberries by pureeing in a blender or some other means. If using purchased raspberries, ensure they do not have any preservatives. Strain 48 oz of the juice into the secondary fermentation vessel and rack the beer into this container on top of the raspberry juice.
5. Bottle the beer at 23 days.
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