Description:

One of the brews I concocted this fall that turned out to be very good was this one.

Ingredients:

• 3.3 lbs hopped dark liquid malt extract
• 3 lbs light dry malt extract
• 1 oz. cascade hops (1/2 brewing 1/2 finishing)
• 5 lbs fresh raspberries
• Wyeast liquid English Ale yeast

Procedure:

I mixed the wort and cooked it for 30 minutes then lowered the temp to 170 and kept it there for about ten minutes. After one week I transferred the brew from primary to secondary fermenter. I kept it in the secondary fermenter for 3 1/2 weeks then bottled.