Fall Homebrew Recipe: Pumpkin Porter (Extract)

Pumpkin Porter RecipeWith fall approaching, it’s time to get to work on some seasonal brews! And no other beer screams fall like a good pumpkin porter! Below you will find a pumpkin port recipe that’s simple and delicious!

Pumpkin beers are popular this time of year, but brewing one involves figuring out the answers to several questions:

  • What kind of pumpkin, fresh or canned?
  • How to prepare the pumpkin?
  • Should I mash the pumpkin?
  • What kind of spices to use?

As the brewer, it’s up to you to figure out the method that works for you, and it may just come down to how much time you have available. Fresh pumpkin can be used, but it takes time to peel the pumpkin, remove the seeds, chop it up, and bake. Some homebrewers recommend roasting the pumpkin for an hour at about 350˚F for flavor development. In terms of when to add the pumpkin, I suggest mashing it with the rest of the grains. Just be sure to use plenty of rice hulls to avoid a stuck mash.

As for spices, you’re certainly welcome to come up with your own spice blend, but a premixed pumpkin pie spice blend will already have a good balance between the different flavors. Whatever you do, use a light hand on the spices. Cinnamon is usually pretty safe, but it’s easy to go overboard with spices like cardamom, nutmeg, and clove. Start with just a pinch in a five-gallon batch, added at the very end of the boil. If using a pre-mixed spice blend, use half an ounce at the most.

For the pumpkin porter recipe below, I’ve gone with some of the easier methods. Canned pumpkin instead of fresh saves a lot of time and energy, and a premixed pumpkin pie spice blend takes some of the guesswork out of getting the balance right.

 

Pumpkin Porter Recipe (Extract)

Specs 
OG: 1.061
FG: 1.013
ABV: 6.3%
IBUs: 21
SRM: 22

Ingredients
2 lbs. canned organic pumpkin
0.25 lb rice hulls
6.6 lbs. Munich malt extract
1 lb. Caramel 40L malt
Shop Steam Freak Kits0.5 lb. Victory malt
0.5 lb. Chocolate malt
1 oz. Willamette hops at :60
1 oz. Willamette hops at :30
1 tsp. Irish moss at :10
0.25 oz. pumpkin pie spice (ginger, cinnamon, cloves, nutmeg) at :0
Wyeast 1056: American ale yeast

 

Directions
Put the canned pumpkin on a baking sheet lined with aluminum foil and bake at 350˚F for 60 minutes, then mash with the specialty grains and about 1.5 gallons water at 152˚F for one hour. Use a strainer to strain wort into the brew kettle, rinsing the grains and pumpkin with about 1/2 gallon of water at 170˚F. Add the liquid malt extract and enough water to make 3.5 gallons. Bring wort to a boil, then add hops, Irish moss, and spices according to schedule above. Whirlpool, chill, and transfer to a clean, sanitized fermenter. Top off with enough clean, chlorine-free water to make 5.5 gallons. Pitch yeast at 70˚F.

Ferment at 68-70˚F for one week, then transfer to secondary for two. Prime with corn sugar, then bottle.

Do you have a favorite pumpkin porter recipe? What’s your secret?
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David Ackley is a writer, brewer, and craft beer marketing consultant. He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder of the Local Beer Blog.

10 Beer Recipes for Fall Brewing

Beer For FallSomething about the change of weather has a big impact on our taste buds. The pro brewers know this – seasonal beers are beginning to outpace IPAs as the most popular craft beer option. To brew your own fall seasonal beer, consider one (or more!) of these ten beer recipes for fall brewing.

Keep in mind some of these homebrew recipes take time – if you want them ready in time for a special occasion be sure to give yourself at least a month or two head start. Among the ten beers are some fall classics, some winter warmers, and of course, no such list would be complete without at least one IPA.

 

Classic Fall Beer Styles

  • Oktoberfest –Oktoberfest is traditionally brewed in the spring, but frankly it’s a tasty beer any time of year. This amber lager is malty, smooth, and refreshing. If time is an issue, you can always brew it as an ale to have it ready faster.
  • Amber Ale – Maybe it’s the color, but amber ale always strikes me as a good fall beer. This one features caramel malt flavors, medium hop bitterness, and 5% ABV.
  • Brown Ale – Brown ales showcase darker malt flavors, and are often describes as nutty with notes of chocolate. They’re smooth, easy drinking, and work great with grilled meat!
  • Pumpkin Ale – The quintessential beer recipe for fall, a good pumpkin ale tastes just like pumpkin pie! Be sure to brew it by mid-October to have it ready in time for Thanksgiving!

 

Fall Brewing for Winter Drinking

Fall’s a great time to get started on some of the higher gravity beers for the winter. Each of these tasty brews can be aged for several months or longer. Just for fun, save some for next winter to see how the flavor develops over time.

  • BarleywineBarleywine is like the port of the beer world, high alcohol with a complex range of rich caramel malt flavors. At about 10% ABV, this one’s a sipper!
  • Russian Imperial StoutSimilar to barleywine with a higher alcohol content, Russian Imperial Stout features darker malts, giving the beer deep flavors of dark fruity, chocolate, and coffee. This kit comes in at around 8% ABV.Shop Steam Freak Kits
  • Maple Scotch AleA good Scotch ale is rich, malty, and smooth. This one uses 1 lb. of maple syrup for an extra layer of deliciousness! What could be better in the fall.
  • Bock – German bock is a malt-forward lager with a somewhat higher than average alcohol content. Traditional bock is typically 6-7.5% ABV whereas dopplebock may get as high as 12%. This beer recipe kit makes a brown lager at around 7% ABV.
  • Winter Spiced Beer – Spiced beers offer a great opportunity to exercise some creativity, but sometimes it’s best to start with an established homebrew recipe to develop a sense of different spices and their flavor contribution. This recipe is an award winner, brewed with honey, cinnamon, allspice, cloves, ginger, and orange peel.

 

IPAs Are Always in Season

One of the few IPAs made specifically for the winter also happens to be one of my favorites:


What are some of your favorite beer recipes for fall brewing?

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David Ackley is a writer, brewer, and craft beer marketing consultant. He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder of the Local Beer Blog.

Grapefruit IPA Recipe (Partial Mash)

Beer And Grapefruit ZestGrapefruit can be a divisive flavor – you either love it or you don’t. Some people – maybe you grew up eating grapefruit for breakfast – can’t get enough of its bitter, sour, pungent citrus flavor. In fact, some hops varieties are known for their grapefruit flavor.

California’s Ballast Point Brewing & Spirits capitalized on grapefruit’s affinity for pairing with hops with their Grapefruit Sculpin. It’s a spinoff on their highly-rated Sculpin IPA, using the grapefruit to enhance the citrus notes in the hops.

The recipe below, while not an exact clone of Grapefruit Sculpin, uses the same principle to craft a delightful summer IPA. It has a pale malt base enhanced with some caramel malt and rye malt for a little sweetness, some extra complexity, and mouthfeel. Amarillo hops throughout the second half of the boil provide a citrusy platform enhanced by grapefruit peel. And as a final touch, this brew is bottled with honey to provide just a little sweet note in the background.

Enjoy this one in the sun!

 

Grapefruit IPA Recipe (Partial Mash)

Specs 
OG: 1.061
FG: 1.015
ABV: 6%
IBUs: 49
SRM: 8-9

Ingredients 
5 lbs. light dry malt extract
1.5 lbs. Maris Otter malt
1 lb. Caramel 20L malt
0.5 lb. Victory malt
0.5 lb. rye malt
0.5 oz. Bravo hops at :60
1 oz. Amarillo hops at: 30
1 oz. Amarillo hops at :15
1 oz. Amarillo hops at :5
1 oz. grapefruit peel at :5
1 pack Wyeast 1056: American Ale yeast, pitched into a 2L starterShop Beer Flavorings
1 cup honey for bottling

Directions 
The day before brewing, prepare a 2L yeast starter. On brew day, take all of the malted grains and mash in 1.25 gallons water at 152˚F for 60 minutes. Strain wort into the brew kettle, sparge grains with about half a gallon of water at 170˚F, and add enough clean water to the kettle to make three gallons. Begin to heat the wort, mixing in the dry malt extract. Bring wort to a boil, then add Bravo hops. After thirty minutes, add one ounce of Amarillo hops. After 15 minutes, add one ounce Amarillo hops. After ten minutes, add the remaining Amarillo hops and the grapefruit zest. Boil for five minutes, then chill wort and strain into a clean, sanitized fermenting bucket. Top off with enough cool, chlorine-free water to make five gallons and mix well to aerate. When wort is about 70˚F, pitch yeast starter. Ferment at 68˚F until complete. On bottling day, use one cup of honey as the priming sugar. Bottle condition for 2-3 weeks and enjoy!

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David Ackley is a writer, brewer, and craft beer marketing consultant. He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder of the Local Beer Blog.

Recipe of the Week: Stone IPA Homebrew Clone

Stone Brewing Company IPAStone Brewing Company is one of the original heavy hitters of the craft beer industry. They quickly made a name for themselves with such high-octane, style-defying brews as Arrogant Bastard, Ruination, and Smoked Porter. But it’s some of their more “straightforward” beers – their top-selling Stone IPA, for instance – that really sets them apart as a leader in the craft beer world.

If you’re a fan of brewing IPAs, you may have heard of Mitch Steele, Stone’s Brewmaster. He literally wrote the book on IPA. And, if you’ve ever tasted any of Stone’s IPA options, you can tell he knows what he’s doing. Read his 5 Tips on Brewing IPAs to learn some guidelines for brewing this hoppy style.

This Stone brewing company IPA clone recipe comes from Brew Your Own Magazine. At 77 IBUs, it’s a heavy-hitter with loads of citrusy and piney hop character. This is one you’ll likely want to brew over and over!

 

Stone Brewing Company IPA Clone Recipe (via BYO Magazine)
(5-gallon batch, extract with specialty grains)

Specs 
OG: 1.065
FG: 1.012
ABV: 6.9%
IBUs: 77
SRM: 8

Ingredients 
5 lbs. light DME
1 lb. 10 oz. light LME (late addition)
1 lb. two-row pale malt
1 lb. crystal 15L malt
0.5 oz. Magnum hops at :60 (7 AAUs)
0.64 oz. Perle hops at :60 (4.5 AAUs)
2 oz. Centennial hops at :15Shop Barley Crusher
1 tsp. Irish moss at :15 mins
1 oz. Centennial whole leaf hops (dry hopped for 3-5 days)
0.5 oz. Chinook whole leaf hops (dry hopped for 3-5 days)
Wyeast 1968: London ESB ale yeast (1.5L starter) or 1 pack Safale S-04
priming sugar (if bottling)

Directions 
Mash crushed grains in 0.75 gallons of water at 149˚F. Hold for 45 minutes, then transfer wort to a kettle. Add enough water to make 4 to 4.5 gallons of wort, then mix in dry malt extract (reserve liquid malt extract for later) and bring to boil. Keep an eye out for boil overs! Boil for 60 minutes, adding hops and Irish moss according to schedule above. In the last 15 minutes of the boil, mix in the liquid malt extract. At the end of the boil, chill wort and transfer to a clean, sanitized fermenter. If needed, top up with clean, chlorine-free water to make five gallons. Pitch yeast and ferment at 68˚F for about 7 days. Transfer to a secondary fermenter. During the last few days of secondary, add the dry hops and allow them to steep for 3-5 days. Bottle or keg as usual.

Stone IPA is a great beer – what are some of your favorite IPAs?

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David Ackley is a writer, brewer, and craft beer marketing consultant. He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder of the Local Beer Blog.

Bohemian-style Pilsner Beer Recipe (Extract)

Pilsner Beer In GlassBohemian-style pilsner is one of those beers that works in nearly every situation. It’s refreshing, easy-drinking, and pairs well with a variety of different foods. That’s why I’d thought I’d share this simple, but prize-winning, pilsner beer recipe.

Pilsner was developed in the area formerly known as Czechoslovakia, in a place called Plzen. Plzen, incidentally, is home to Pilsner Urquell, one of the most iconic pilsner breweries, founded in 1842. Pilsner Urquell was the original pilsner lager, a style that spread all over the world and is probably the most consumed style of beer in the world (though the American pilsners are quite different than Czech).

Characterized by a pale yellow color, Bohemian-style pilsners feature a pilsner malt flavor with a pronounced hop bitterness. At 35-45 IBUs, it’s about as bitter as an American pale ale, however, unlike the pale ale, Bohemian pilsners have low to medium hop flavor and no fruity esters in the aroma. And instead of the citrus/pine hop flavors we see so often with American hops, the Bohemian-style pilsner beer recipe tends to exhibit the qualities of the noble hops: spicy, earthy, and herbal.

As a lager, it’s important that Bohemian Pilsner be fermented at lager temperatures, usually around 45°-55° F. This means you will have to get a handle on controlling your fermentation temperatures.

The beer recipe below comes from Marty Nachel’s Homebrewing for Dummies. It won 1st Place at the AHA Nationals.

 

Yellow Dogs Pilsner Beer Recipes (Extract)
(five-gallon recipe)

Specs
OG: 1.050
FG: 1.013
ABV: 5%
IBUs: 39
SRM: 6

Ingredients 
Shop Steam Freak Kits6 lbs. light liquid malt extract
1 lb. amber dry malt extract
1 oz. Chinook hops at :60 (11.5 AAUs)
1 oz. Saaz hops at :15
1.5 tsp. Irish moss at :15
1 oz. Saaz hops at :5
1 packet Safale US-05

Directions 
To make this Pilsner beer recipe you will need heat 2.5 gallons of clean, chlorine-free water to about 150°F. Remove the kettle from the heat source and thoroughly mix in the malt extract. Bring wort to a boil, then add hops according to schedule. At the end of the 60-minute boil, chill wort using an immersion wort chiller or ice bath. Transfer wort into a sanitized fermenting bucket containing about 2.5 gallons of pre-chilled, distilled water. Top off with enough water to make 5 gallons. Stir well and aerate.

Rehydrate the lager yeast in warm water before pitching. Gradually add small amounts of cooled wort to your yeast mixture until the yeast is within 10-15 degrees of the wort. Pitch yeast and ferment at 54˚F for two weeks, then transfer to secondary. Drop the fermentation temperature about 10 degrees over 5 days and lager for 2-3 months. After the lagering phase, bottle or keg as usual.

Do you think this Bohemian-style pilsner beer recipe would be something you’d like? Interested in more tasty lager recipes? Check out these 3 Homebrew Lager Clones.
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David Ackley is a writer, brewer, and craft beer marketing consultant. He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder of the Local Beer Blog.

Midas Touch: Is It Beer, Wine, or Mead? How About All 3!

Dogfish Head Midas Touch Clone Beer RecipeIf you haven’t figured it out yet, we’re talking about Dogfish Head’s Midas Touch. First a little back-story on how this beer came into being:

Maybe it’s human nature, but for some reason we always seem to have a way of trying to put things into neat little categories. Is it a West Coast IPA or an East Coast IPA? A Belgian ale or a Belgian-style ale? Is it craft beer or crafty beer?

We even try to establish clear definitions of beer itself. What is beer? Is it limited to just water, barley, hops, and yeast, in accordance to the German Reinheitsgebot? Or are other ingredients permitted, like wheat and rice? What about beers with no malt or no hops at all?

This obsession with categorizing beer could be a modern affliction. When we look at ancient recipes, the lines between beer, wine, and mead were often quite blurry.

That’s exactly what was discovered when archeologists uncovered the remains of over 150 vessels in what could be the tomb of the fabled King Midas – who actually ruled in Turkey some 2700 years ago. Biomolecular archaeologist Patrick McGovern, who specializes in ancient ales and wines, discovered through rigorous testing of the vessels that the beverage they once contained was actually a combination of beer, wine, and mead. He was able to isolate specific compounds that indicated that barley, grapes, and honey were all likely combined into a single beverage.

Like any good biomolecular archeological zymologist, McGovern set about to recreate this ancient beverage. He solicited the help of a number of craft brewers to develop the recipe, ultimately choosing Sam Calagione’s recipe as the best. This beer was eventually released by Dogfish Head as Midas Touch, and has since won a number of awards at major beer competitions.

The staff at Brew Your Own Magazine were generous to share a clone recipe in the November 2002 issue. Enjoy the recipe below for a taste of ancient ale!

 

Dogfish Head Midas Touch Clone (via BYO Magazine)
(5-gallon batch, extract)

Specs
OG: 1.078
FG: 1.010
IBUs: 10
ABV: 9%

Ingredients
3.3 lbs. Briess light LME
1.5 lbs. Briess light DME
3 lbs. honey
Shop Steam Freak Beer Recipe Kits2 lbs. SunCal Johannesberg Riesling grape concentrate
0.5 oz. Willamette hops (5% AA) at :60
1 tsp. Irish moss at :60
0.5 oz. Willamette hops (5% AA) at :15
1/2 teaspoon dry saffron at :15
Wyeast 3787: Trappist High Gravity ale yeast
3/4 cup priming sugar

Directions: At least 24 hours prior to brewing, prepare a yeast starter. On brew day, heat 2.5 gallons of clean, chlorine-free water and mix in the malt extract. Bring to a boil, and add the bittering hops and the Irish moss and boil for one hour. In the last 15 minutes of the boil, at the flavoring hops and the saffron. At the end of the boil, mix in the honey and let stand for 5 minutes. Chill wort and strain into a fermenter with about two gallons of clean, pre-boiled, pre-chilled water. Use a sanitizer stirring spoon to mix in the grape concentrate, then top off to 5.5 gallons. Aerate the wort, pitch yeast, and ferment at 68-70˚F until complete. Bottle or keg and allow the beer to condition for 3-4 weeks.

Do you have a Dogfish Head Midas Touch Clone Beer Recipe? Looking for more Dogfish Head clone recipes? Check out this Dogfish Head 90-Minute IPA Clone!

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David Ackley is a writer, brewer, and craft beer marketing consultant. He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder of the Local Beer Blog.

Oak Aged Imperial IPA: No Barrel Needed!

Imperial IPA made from a homebrew beer recipeWe Americans tend to like everything bigger and better – even our beer. For those of us who enjoy big hop bombs, a regular India Pale Ale doesn’t always cut it. Let’s take it to the next level with an IMPERIAL IPA.

Imperial IPAs are sometimes known as Double IPAs. All the word “imperial” or “double” means is that they have more of everything: more hops, more malt, and more alcohol. The color remains in the light amber to copper color range. Malt flavor should be present, but hops are the main event, usually American hop varieties. Most Imperial IPA beer recipes will have a substantial amount of late addition flavor and aroma hops, often with a decent to aggressive amount of dry hops for even more hop aroma. Alcohol content typically ranges from about 7.5-10% ABV.

The Imperial IPA beer recipe below goes one step further by incorporating oak flavor. In no way should the oak dominate the flavor of the beer. It should just be a subtle note that supports all of the other flavor elements.

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Summer Beer Recipe: Making Radler Beer

Radler BeerHow would you react if someone suggested that you cut your beer with lemonade or soda? Would you raise your eyebrows in shock? Gasp with horror? Well, that’s how you make a radler beer.

In many parts of the world, mixing beer is nothing to be afraid of. In fact, many years ago in the US, it wasn’t uncommon to hear of people drinking shandy – a mix of beer with soda or another non-alcoholic beverage. Though shandy all but disappeared in the late 20th century, in recent years it has made a comeback as beer drinkers continue to search out new and exciting alcoholic beverages.

 

What is a Radler Beer?

In Germany, one of the popular beer-soda hybrids is known as radler. Radler means “cyclist”, and legend has it that radler was invented by an innkeeper who when faced with a beer shortage, blended his beer with a lemon soda and marketed it as a thirst-quenching, low-alcohol alternative for bicyclists who passed by his establishment.

Making radler at home is a fun experiment for blending homebrew. There are a couple ways to do it:

  1. Brew a beer and a lemon soda, bottling them separately, and then blend them together in the glass, or:
  2. Brew the beer and the lemon soda, blending them in secondary and bottling or kegging them together.

If you’re just starting out with radler, I’d recommend the first option. This way, you can control the ratio and blend the two together just the way you like it. But if you’re serving for a large group, the second option may be more convenient.

Traditional radler is made with about a 50/50 blend of pilsner beer and lemonade or lemon soda. A popular variation is made with hefeweizen in place of the pilsner.

To make your own radler beer, follow the instructions below.

 

How to Make a Radler Beer Shop Steam Freak Kits

  1. Brew a batch of your favorite pilsner or hefeweizen. Some beers you might try include American Platinum Lager, High-Flyin’ Derwitzer Wheat, or Pilsner Urkel. If you’re feeling adventurous, you can even try using a pale ale or IPA as your base beer.
  2. Bottle or keg this beer as you normally would.
  3. When the beer is finished and you’re ready to make a radler, brew up a batch of sparkling lemonade:

Mix 1/2 cup sugar with 1/2 cup water in a small saucepan. Heat and stir until the sugar is dissolved. Mix in 3/4 cup lemon juice. Cool the mixture in the refrigerator. When ready to serve, mix in 1 can club soda. (If you have a draft system, you can also force carbonate your lemon soda. In this case, you can scale up the batch and force carbonate like you would any homebrew.)

  1. When ready to serve, blend the beer with the lemon soda into a glass at about a 50/50 ratio. Adjust to taste. Optionally, serve with ice and a slice of lemon and enjoy your delicious summer sipper!

This is just a basic radler beer recipe. There are many ways to make a radler beer. The options are only limited by your imagination. Shop Draft Systems

 

Have you every tried a radler beer? How do you make your radler beers? Do you have a favorite radler beer recipe? Share it in the comment section below…

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David Ackley is a writer, brewer, and craft beer marketing consultant. He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder of the Local Beer Blog.

Belgian Abbey Single Recipe (Extract with Specialty Grains)

Glass Of Home Brewed Abbey SingleIf you’re a fan of Belgian Abbey beers, you’ve probably heard of dubbel, tripel, and witbier. But what about Belgian Abbey single? If you like these beers you’ll love brewing the Belgian Abbey single recipe below.

You may have a hard time finding a beer in Belgium called single. You’re more likely to hear it referred to as table beer or just Belgian ale. But with the stronger Belgian ales referred to as dubbel and tripel, many American brewers have grown accustomed to calling the most sessionable one a single.

These Belgian pale ales are routinely brewed for daily consumption, often by monks. They are usually about 5% ABV, pale or light amber in color, and very complex and aromatic due to fruity and spicy characteristic from Belgian ale yeast. A single is the type of beer you might enjoy with lunch. As such, it shouldn’t be too heavy or alcoholic, but still features the aromatic complexities of Belgian ale yeast. Two of the best American interpretations I’ve come across are made by Hardywood Park Craft Brewery and Starr Hill.
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Raspberry Blonde Ale Recipe (Partial Mash)

Raspberry Blonde AleBrewing a well-balanced fruit beer, such as this raspberry blonde ale recipe, is no easy feat. You want enough fruit flavor to be able to taste it, but not so much that it overpowers the beer. And how do you even get fruit flavor in the beer in the first place?

An easy way to add fruit flavor to your beer is to use a fruit extract, but many homebrewers prefer to work with whole fruit to get a more natural flavor. The fruit is usually added to the secondary fermenter for several days to a couple weeks. For best results, blanch the berries in hot (160˚F) water for a minute or so before adding them to the fermenter. This will sanitize them and reduce the likelihood of introducing foreign microbes to your beer.

Another alternative is to use raspberry fruit concentrate, though this will likely introduce significantly more color and fermentables to the beer than the whole fruit. This will result some some kind of beer-wine hybrid (which may not be a bad thing!).

The recipe below is based on an American blonde ale. When brewing fruit beers, lightly colored and lightly hopped beers work well as a “clean slate” to showcase the characteristics of the fruit. That said, raspberries work well in other styles too, including porter, stout, and lambic.

Ready to give this raspberry blonde ale recipe a try? Happy brewing!

 

Raspberry Blonde Ale Recipe
(five-gallon recipe, partial mash)

Specs 
OG: 1.048
FG: 1.012
ABV: 4.7%
IBUs: 15
SRM: 4

Ingredients 
3.3 lbs. wheat liquid malt extract
2 lbs. light dry malt extract
1 lb. American two-row malt (milled)
.5 lb. flaked oats
1 oz. Saaz hops at :60
1 oz. Saaz hops at :30Shop Steam Freak Kits
1 packet Safale US-05: American Ale Yeast
2.5 lbs. frozen raspberries

Directions

Steep the two-row malt and flaked oats in 1 gallon of clean, chlorine-free water at 148˚F. After 30 minutes, strain the wort into a five-gallon brew pot. Add enough water, along with the malt extracts, to make a three-gallon boil. Boil wort for 60 minutes, adding hops according to schedule above. At the end of the boil, cool wort in an ice bath and/or with an immersion wort chiller. Pour about two gallons of distilled water into a clean, sanitized fermenter. Add the wort to the fermenter, plus enough distilled water to make 5.5 gallons. Stir well to aerate, pitch yeast, and ferment at 68˚F for about 7 days.

After primary fermentation, prepare the raspberries by blanching in hot (160˚F) water for a few minutes, then add them to the secondary fermenter. Rack the beer on top of the raspberries, then wait 2-3 weeks. Rack the beer one more time before bottling or kegging to separate it from the fruit…and enjoy!

Want to learn more about adding fruit to your homebrewed beer? Read: A Simple Guide to Making Fruit Beers!

Do you have a raspberry blonde ale recipe you’d like to share? Just leave it in the comments below.

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David Ackley is a writer, brewer, and craft beer marketing consultant. He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder of the Local Beer Blog.