When Life Gives You Raspberries

Dave Picking Raspberries in His Backyard

… Make raspberry beer. Right? With a bumper crop of raspberries threatening to permanently stain Sarah and my (and Jasper’s!) teeth red, I decided to do what I do best: take it to an unneccessary extreme. In this case, I picked a bowl of berries from my backyard, and added to it another half-flat of Farmer’s Market raspberries. Take that, Emeril, you lousy sonofa … whoa. Sorry. It’s just that, when I think of Emeril, all I can see is red … berries. And one hack of a cook. Ouch.

It’s Important to Line Up All Your Ingredients before Starting the Brew

I began by setting out the neccessary supplies:

  • 1 22 oz. bottle of Bloody Sunday Cherry Brew
  • 1 half-flat Oregon-grown raspberries
  • 1 Enormous bowl hand-picked Oregon backyard-grown raspberries
  • 1 7 lb. container light malt extract syrup
  • 1 lb. 2-row malt
  • 1 lb. Munich malt
  • 2 oz. Cascade Hops
  • Wyeast California Ale Yeast (WLP001)

Commence Drinking … er … Brewing

  1. While heating 4 gallons water to 150 degrees, of course. More drinking.
  2. Once I reached temperature, I steeped the crushed grains for 30 minutes, which just about had me finishing the bottle. Bam!
  3. I removed the grains, sparged them, and kicked it up a notch, bringing the wort to a boil. And opened a bottle of Bridget’s Saison, adding just a little love to my liver.
  4. Once a good froth was going, I added the malt extract and half the Cascade hops (1 oz), setting the timer for one hour.
  5. With 15 minutes left, I submerged the wort chiller to sterlize, added 1 tsp. Irish Moss, a tsp. of Yeast Nutrient, and 1/2 oz. Cascade Hops. With 14 minutes left, I drained the rest of my beer. Oh, yeah.
  6. With 5 minutes to go, another 1/2 oz. dose of Cascade.
  7. Finally, it was time to catch the last train to Pasteurizationville, and I dosed the wort with all the berries I could muster. I let the berries sit in the pot for 15 minutes, stirring vigorously until the wort was more juiced up than Barry Bonds at a Senate Judiciary Committee Hearing. Hey, some of my best friends are Giants.
  8. When the juiced-up wort had reached maximum red-ness, I turned on the chiller, bringing the whole mess down to a cool 70 degrees Fahrenheit.
  9. And then I pitched the yeast, putting an end to this beleagured metaphor, and having calculated an O.G. of 1.068. Hot damn.

That’s a Lot of Berries in Your Beer.

2 thoughts on “When Life Gives You Raspberries”

  1. So? How’d it turn out? I love beer as much as the next person, but I have an absolute addiction to delicious flavored beers. That raspberry beer looks fucking awesome!

  2. Sorry – took me awhile to bottle. I left it in secondary for … oh, about three months. I bottled it Sunday night, after brewing a Dogfish Head 60-minute clone, and it’s pretty interesting in pre-carbonated form. Sour, with a kind of buttery middle. Very strong raspberry aroma. I think it will be extremely refreshing when cold and fizzy.

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