A light ale with rich fruit nose!
Malt bill:
7 lbs 2-row
1/2 lb Cara-pils
1/2 lb crystal malt
Hops:
1 oz Tettnang hops (5.6% a) 60 min 25 IBU
1/2 oz Tettnang at end of boil
Yeast:
Steinbart's yeast (Wyeast)
Recipe:
Mash in with 2 gal (7.6 lit) water plus 1 tsp gypsum at 82C to reach 67C. Mash 1 hr. Sparge with
100C water, 5 gal. Boil 1 hr, strain & chill. SG should be 1.050! Pitch 1 lit fresh overnight culture
of Steinbart's. Fruit - Heat 2 lit water to 70C. Add about 4 lbs raspberries (from the garden!),
return to 70C and hold in water bath 15 min. Cool covered and add to secondary carboy. Rack from
primary onto fruit.