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.