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Raspberry Red
American Pale Ale • Extract • 5 gal
A medium body red with a tart raspberry nose and aftertaste.
November 2, 2001 pm 07:48pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .125 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .5 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- .25 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- .25 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- .25 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .25 lbs
Toasted Pale Malt
Toasted Pale Malt
Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.
- 7.25 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- .5 oz
Cluster - 7.0 AA% pellets; boiled 60 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- .75 oz
Crystal - 3.2 AA% pellets; boiled 20 min
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
- 1 oz
Cascade - 5.5 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 1.5 oz
Raspberry Extract - (omitted from calculations)
Raspberry Extract
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
GRAIN NOTE: "Roasted Barley" should be "Franco Berge Roast Wheat", "Belgian Pale" = "Belgian 60L" and "German Wheat Malt Light" = "German Cara Wheat". Bring 3 qts of brewing water to 160 degrees. Steep grains covered for 45 minutes. Sparge with 3 more qts 160 water into kettle and top up to 6 gallons. Bring to rolling boil and dissolve malt extract. Boil for 80 minutes adding hops at 60, 20 and the very end. Cool to 85 degrees as quickly as possible and aerate well. Pitch yeast (1 qt starter recommended). Primary ferment 4 - 7 days, secondary 5 - 12 days. Raspberry extract goes in secondary or when kegging. 3/4 cup Corn Sugar for priming at bottling or just keg it.
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 13.2 SRM | 5 - 14 | |
| Alcohol: | 6.0% ABV | 4.5% - 6% | |
| Bitterness: | 22.1 IBU | 30 - 45 | |
Discussion
Batch 1
2001-11-02 7:54pm
Brewed this 10/9, kegged 10/24 and force carbonated for a party 10/27. Reaction was good. 1.5 ounces of raspberry extract seems right - not too overpowering, but a pleasant surprise. My wife likes this one a lot. My impression was a little rough around the edges, but that has mellowed with time in the keg. Now, a week later, much smoother and a fun flavored beer. Lemme know how this one goes for you!
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