Raspberry Ale

Ingredients:

* 6-7 pounds, light malt extract
* 1/4 pound, crystal malt
* 2-1/2 cups, raspberry puree
* 1 ounce, boiling hops (Hallertauer, Saaz, Tettnanger)
* yeast
* 10 cups, raspberry puree

Procedure:

Crack, steep, and strain crystal malt before boiling. Add extract and hops. Boil. Strain into primary. Add 2-1/2 cups raspberry puree. Add enough cold water to make 5 gallons. Pitch yeast. When racking to secondary, add another 10 cups raspberry puree.

Cherry Wheat Ale

Ingredients:

* 6.6 lb Northwestern Wheat Extract
* 1 oz. Tettnang hops. (boiling hops- full 60 minutes)
* 1/2 oz. Tettnang (flavor hops- last 20 minutes of boil)
* 1/2 oz. Tettnang (aroma- steep for 2 minutes at end of boil)
* 4 oz. of cherry extract

Procedure:

Total boil is 60 minutes. Also added Irish moss last 15 min of boil. Add the cherry extract after the boil and ferment for about 1 week.

Blueberry Ale

Ingredients:

* 7 pounds, British amber extract
* 1-1/2 pounds, crystal malt
* 2 ounces, Northern Brewer hops (boil)
* 1 ounce, Fuggles hops (finish)
* Whitbread ale yeast
* 2 pounds, fresh frozen blueberries


Primary Ferment: 1 week

Procedure:

Steep crystal malt while bringing to boil. Remove grains and add extract and boiling hops. Boil 60 minutes. Add finish hops and let steep 15 minutes. Sparge into ice, mix. Rack to 7-gallon carboy. At peak of fermentation add blueberries. Ferment 1 week and rack to secondary. Prime with corn sugar.

Cinco de Mayo Cerveza

This recipe was found on Leener's a supplier of homebrew supplies and is a kit that you can purchase. Personally, I like to experiment, so I would use Alexander's Light Malt and some noble hops to modify this recipe

Here's a welcome recipe that is sure to get you ready for summer. Do you know that most Mexican beers are actually Bohemian Style Lagers? We've come up with a classic golden refresher that's quick to brew and great served ice cold on the deck or patio.

1 oz. Finishing Hop Pellets
1 ea. Coopers Mexican Cerveza
1 LB. Extra Light Dry Malt
1 LB. Corn Sugar
1 pk. Brewer's Yeast
1 hop bag
50 Bottle Caps

Place 1 gallon of water into the brew kettle.

Place the hop pellets into the boiling bag and tie it closed. Place into the kettle and boil for 3 minutes.

Measure out 3/4 cup of the corn sugar and save this for priming the bottles. Stir the remaining corn sugar and the dry malt extract into the kettle. Stir the kettle frequently to prevent darkening the wort. Boil for 5 minutes.

Turn off the heat and stir in the Cerveza Malt Extract. Keep stirring until the malt is completely dissolved.

Add one gallon of cold water to the kettle. Pour remaining water into your fermenter then add the cooled wort. Pitch yeast when temperature is between 70 and 74 degrees.

Ferment and bottle using your usual methods