Malts & Extracts:
1.00 lbs. 2-Row Pale Malt
0.50 lbs. 15L° Crystal Malt
0.50 lbs. CaraPils/Dextrine Malt
3.3 lbs. Pilsen Liquid Malt Extract (LME)
2.0 lbs. Light Dried Malt Extract (DME)

Hops:
1.0 oz. Cascade hops (boil 30 minutes)
1 Table 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:
     Steep crushed malted grain in 3-4 gallons of 150° water for 30 minutes. Strain out ground, then bring wort to a boil. When boiling starts, remove pot from burner and slowly add 1 lb of the DME, stirring to dissolve. Return to a boil and add 1.0 oz. Cascade hops, boil for 30 minutes. With 15 minutes remaining add 1 Carrageenan Tablet, and the remaining DME.

     At the end of the boil turn off the heat, and thoroughly mix in the liquid malt syrup. Add 2 gallons of cold water into a sanitized fermenter. Strain the hot wort into the fermenter, then top up to the 5.5 gallon mark with water. Add yeast when the temperature of your beer is less than 70°, and begin fermenting. After 5 days or when fermentation looks like it is slowing, 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