FFF Nanobrewery - Recipe & Brewing Notebook

Alice Few, Dave Lange, Carrie Cone, Warren Baltimore, Jim McCarter, Kelley Duffied McCarter, Libbie Soden, Lee Dwelle, Paige Murray, John Kershaw

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Recipes - USA  
  1. Extra Bitter I
  2. Nut Brown Ale
  3. Libbie's Light Weight
  4. Extra Bitter 2
  5. Jim Lassoie Memorial Wheat
  6. Dr. Dan's Sludge Stout
  7. Libbies Light II
  8. April Fool's Amber Ale
  9. Extra Bitter III
  10. Nut Brown Ale
  11. Libbie's Medium Weight
  12. Extra Bitter IV
  13. 1990 Christmas Ales
    Ginger Ale (1990 Xmas)
    Spice Ale (1990 Xmas)
  14. Extra Bitter (Simple)
  15. St. Patrick's Day Brew
  16. Nut Brown Ale III
  17. Crystal Ale
  18. Trappist Ale
  19. Amber Ale
  20. German Altbier
  21. Oatmeal Stout
  22. Crystal Spice Ale
  23. Dark Crystal Ale
  24. Trappist Ale
  25. German Alt
  26. American Ale
  27. English Mild
  28. Light Nut Brown Ale
  29. Oatmeal Cookie Stout
  30. Sleepy Time Root Beer
  31. Oatmeal Stout 2 (OS/2)
  32. Schon India Pale Ale
  33. Raspberry Crystal Ale
  34. Kellie's Crystal Ale
  35. Zap Stout
  36. Rain-out Crystal Ale
  37. Equinox India Pale Ale
  38. Harvest Eclipse Stout
  39. Looking Glass ESB
  40. 1996 Christmas Ale
  41. Oatmeal Stout 3 (OS/2)
  42. IPA 97
  43. Crystal 97 Ale
  44. 1997 Christmas Ale
  45. Kershaw Celtic
  46. King Wenceslas Ale
  47. IPA 99
  48. Nollag Stout
  49. Cheech & Chong's Smokin' Stout
  50. "Spice Reigns Again" Winter Ale
Recipes - Canada
  1. Canberry Stout
  2. Winter White I
  3. #4 - A hefeweizen
Raspberry Crystal Ale  
Brewed: 18 May 1996
Bottled: 2 June 1996
Quantity Ingrediants
7 lbs. Pale Malt Extract
1/2 lb. English Crystal Malt
2 oz. Willamette Hops
48 oz. Raspberries (frozen)
  American Ale Yeast Starter

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.

Pitch yeast:

Ferment beer:

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.