5-1/2 lbs light dried wheat malt extract
1-1/2 oz Hallertauer or Northern Brewer (boiling), 7 HBU
1/2 oz Hallertauer Hersbrucker (finishing), 2-3 HBU
24 to 36 oz frozen raspberries
16 oz frozen blackberries
1 tsp vanilla extract
Belgian ale yeast (Wyeast 1214)
Boil 2-1/2 gallons of water, add malt extract and boiling hops, and boil for 55-60 minutes. Turn off heat,
add finishing hops, cool to 190 F and add the frozen fruit and vanilla. Let sit covered for 20 minutes,
maintaining temperature at about 170 F and stirring occasionally. Cool to below 100F, add to carboy
pre-filled with 2-1/2 gallons of water, straining out and pressing the fruit to extract most of the juice.
Pitch the yeast, ferment at 70-72F, transfer to secondary after two days, then ferment completely out
(about another 7 days). Prime with 3/4 cup corn sugar and bottle.
24 oz of raspberries gives a fairly subtle beer, with a mild tart raspberry underpinning that all of my
friends loved. 36 oz of berries give a more assertive, but not overwhelming, raspberry flavor. Note that
Belgian ale yeast will give stronger "clove" overtones when fermented at temperatures of 75-78F, and
milder flavors at 70-72F.