McRuby Raspberry Ale - All Grain Version
Makes 5 gallons

Malts & Extracts:
9.50 lbs Pale 2-Row Malt
0.50 lbs 15L° Crystal Malt
0.50 lbs CaraPils/Dextrine Malt

Hops:
1.00 oz Cascade hops (boil 30 min)
1 Tablet Carrageenan (Kick, Whirlfloc, or 1 tsp Irish Moss)

Yeast:
Imperial A09 Pub (64°-70°F) Yeast, Dry Yeast Alternative - Nottingham (50°-72°F)

Extras:
49 oz. Raspberry Puree (added to fermenter)

Step by step:
     Mash at 150° for 45-60 minutes. Raise temperature of mash to 165°, (called mash-out temperature) then run off 6.5 gallons of wort to begin your 30 minute boil. When wort comes to a boil add 1.00 oz Cascade hops and boil for 30 minutes. With 15 minutes remaining in the boil add 1 Carrageenan Tablet.
     At the end of the boil turn off the heat and cool wort down to desired pitching temperature. Add yeast and begin fermenting. Around the 5 day mark or when fermentation slows, sanitize the can of puree and add its contents into the fermenter. After an additional 3 days check the specific gravity of your beer. When final gravity is reached bottle or keg as desired.

 

OG: 1.047
FG: 1.011
ABV: 4.7%
IBUs: 12
SRM: 4