Rowdy Raspberry

Brewer:	Paradis Pub		Email:	winifredmcmicheal@hotmail.com
Beer:	Rowdy Raspberry		Style:	American Amber Ale
Type:	Extract w/grain		Size:	4 gallons
Color:	35 HCU (~17 SRM)		Bitterness:	10 IBU
OG:	1.054		FG:	1.012
Alcohol:	5.4% v/v (4.3% w/w)
Grain:	3 lb. American crystal 40L 8 oz. Dextrine malt (Cara-Pils)
Steep:	Added 32oz canned raspberries to primary.
Boil:	60 minutes	SG 1.108	2 gallons
	3 lb. Light dry malt extract 12 oz. Cane sugar
	Steeped crystal malt in 2 gal 165-180 water for 45 mins, added DME, malto dextrine and .5 oz hops boiled for 45 mins. Added sugar, rasperries, and .5 oz hops during last 5 mins of boil. Aeroated wart for 15 mins, Thermometer was not cal'ed pitched yeast at 95 degrees, fermentation in 8 hrs. 1.040 gravity after 2 days, added 5grams more yeast and slurry from Oat stout, 1.020 next day. Heated in tub to 80, racked to secondary after 4 days 1.012. Bottled with 170g of white sugar. 3-Apr good head, thick malty with smell and taste or rapserries.
Hops:	.5 oz. Kent Goldings (5% AA, 45 min.) .5 oz. Kent Goldings (5% AA, 15 min.)
Carbonation:	Bottled with 170 grams sucrose.

Recipe posted 08/03/08.