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Raspberry Ripple Ale
Fruit Beer • All Grain • 5 gal
Nice subtle raspberry flavor and aroma, with a hint of sour tanginess. For more raspberry flavor, add fruit to secondary instead of at the end of the boil.
June 10, 2002 pm 03:42pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 7.0 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1.0 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 0.5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.5 lbs
Pacific Northwest Wheat
Pacific Northwest Wheat
- 0.75 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 1.25 oz
Mt. Hood - 5.0 AA% pellets; boiled 10 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 4.0 lb
Raspberries - (omitted from calculations)
Raspberries
-
Wyeast 1272 American Ale II™
Wyeast 1272 American Ale II™
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Notes
4.0 lbs raspberries (at end of boil) 0.5 oz gypsum in mash 1 Whirlfloc tablet (rehydrated in hot wort for 5 min) for 15 min Wyeast 1056 (American ale) or White Labs 001 (California ale). You can also try a good dry yeast, like Safale, or a British strain like Wyeast 1335 (British ale II) or even Wyeast 1728 (Scottish ale). Mash grains at 150F for 60 min. Sparge to collect your normal boil volume. Total boil is 80 min. Add hops according to schedule above.
Style (BJCP)
Category: 20 - Fruit Beer
Subcategory: A - Fruit Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.015 | 0.995 - 1.035 | |
| Color: | 12.3 SRM | 1 - 50 | |
| Alcohol: | 4.6% ABV | 2.5% - 14.5% | |
| Bitterness: | 23.5 IBU | 0 - 100 | |
Discussion
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