Raspberry Red

Ingredients:

• 10 lbs of Maris Otter pale malt
• 1 lbs of crystal malt
• 1 lbs of Munich malt
• 1 oz of Fuggle hops
• 1 oz of Cascade hops
• 1/2 oz of Centennial hops
• 5 gallons of filtered water
• 1 package of dry ale yeast - Wyeast 1056 American Ale yeast
• 10 oz of raspberry puree
• 1/2 oz of rosewater

Directions:

1. Begin by boiling 5 gallons of filtered water in a large pot.
2. Once boiling, add the 10 lbs of Maris Otter pale malt, 1 lbs of crystal malt, and 1 lbs of Munich malt. Stir the mixture and allow it to boil for 60 minutes.
3. After 60 minutes, add the Fuggle hops, Cascade hops, and Centennial hops. Allow the mixture to boil for an additional 15 minutes.
4. Turn off the heat and allow the mixture to cool to 70°F. Once cooled, transfer the mixture to a fermenting vessel and add the dry ale yeast.
5. Allow the mixture to ferment at 68°F for 7 days.
6. After 7 days, transfer the mixture to a secondary fermenter and add the raspberry puree and rosewater. Allow the mixture to ferment for an additional 5 days.
7. After 5 days, transfer the mixture to bottles or kegs. Allow the beer to condition for 4-6 weeks before serving.