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Magic Hat Feast of Fools clone

5 gallons/19 L. all-grain; OG = 1.060; FG = 1.020; IBU = 29; SRM = 56; ABV = 5.2%

Ingredients:

9.25 lbs. (4.2 kg) Crisp 2-row pale malt
0.5 lbs. (0.23 kg) CaraPils malt (15 °L)
1.66 lbs. (0.75 kg) crystal malt (70 °L)
0.26 lbs. (0.12 kg) chocolate malt
1.0 lb. (0.45 kg) roasted barley
1.0 fl. oz. (3.5 mL) blackstrap molasses
5.0 lbs. (2.3 kg) fresh raspberries (secondary)
1 tsp. Irish moss (15 mins)
8 AAU Warrior hops (60 mins) (0.5 oz./14 g of 16% alpha acids)
Wyeast 1187 (Ringwood Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step:

Mash at 156 °F (69 °C). Boil wort for 90 minutes adding all hops after 30 minutes. Add Irish moss and molasses with 15 minutes left in boil. Ferment at 70 °F (21 °C) for 7 days. Add raspberries in secondary.

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Magic Hat Feast of Fools clone

5 gallons/19 L, extract with grains; OG = 1.060; FG = 1.020; IBU = 29; SRM = 56; ABV = 5.2%

Ingredients:

1 lb. 14 oz. (0.85 kg) Muntons Light dried malt extract
4.0 lbs. (1.8 kg) Coopers Light liquid malt extract
0.5 lbs. (0.23 kg) 2-row pale malt
0.5 lbs. (0.23 kg) CaraPils malt (15 °L)
1.66 lbs. (0.75 kg) crystal malt (70 °L)
0.26 lbs. (0.12 kg) chocolate malt
1.0 lb. (0.45 kg) roasted barley
1.0 fl. oz. (3.5 mL) blackstrap molasses (15 min)
5 lbs. (2.3 kg) fresh raspberries (secondary)
1 tsp. Irish moss (15 mins)
8 AAU Warrior hops (60 mins) (0.5 oz./14 g of 16% alpha acids)
Wyeast 1187 (Ringwood Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step:

Place crushed specialty grains in large grain bag and steep at 156 °F (69 °C) in 1.5 gallons (5.7 L) of water in your brewpot. Steep for 30–45 minutes. After steep, remove grain bag and let drip dry. Add dried malt extract and 1.5 gallons (5.7 L) of water to brewpot and bring to a boil. (To save time, you can heat the additional water during the steep in a separate pot.) Add hops at beginning of boil. Stir in molasses, Irish moss and liquid malt extract with 15 minutes left in the boil. After boil, cool wort and siphon to fermenter. Add water to make 5 gallons (19 L), aerate and pitch yeast. Ferment at 70 °F (21 °C) then rack to secondary and add raspberries.