Make yeast starter: Pop internal bag to start yeast activity.
Make "Tea": Make "tea" of English Crystal malt. Bring to boil in sauce pan. Sparge with 2 quarts of warm water.
Boil wort: Bring wort to boil. Boil with 1 1/2 ounces of Willamette hops for 45 minutes. Turn off heat, add remaining 1/2 ounce hops and 48
ounces frozen raspberries (rinsed to remove syrup they were packed in) and let seep for 20 minutes.
Guess what! The raspberries will not pass through the funnel or strainer. In fact the combination of raspberries and hops makes for a real good
anti-strainer mess. So instead, we cooled the brew kettle in a cold water bath for about 30 minutes. Then transferred the wort directly to the
carboy using a combination of hoses (what a mess!), measuring cups, and spoon. Lots of sediment in the batch because we transferred
everything to the carboy instead of straining out the finishing hops.
Bottle: Transfer wort from carboy to brew kettle straining through sieve to remove raspberry bits. Transfer from brew kettle to bucket straining
through cheese cloth. Add 1/3 cup honey. Bottle.