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Raspberry Porter

5 gallons, partial mash; OG = 1.052; FG = 1.014; SRM = 30; IBU = 21

Ingredients:

• 4.5 lbs. pale dry malt extract
• 1 lb. pale malt (2-row)
• 6 oz. chocolate malt
• 5 oz. roasted barley
• 3 oz. black patent malt
• 3.75 lbs. raspberries (frozen)
• 1 tsp. Irish moss
• 7.5 AAU Northern Brewer hops (1.0  oz. of 7.5% alpha acid)
• Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast (make yeast starter)
• 0.75 cup corn sugar (for priming)

Step by Step:

Put pale malt and dark specialty grains — both crushed — in a large grain bag. Heat three quarts of water to 165° F and submerge grain bag. Steep grains between 154 and 158° F for 30 minutes. Rinse grains with three quarts of water at 168–170° F, then set bag and grains aside. Add water to steeping water to make at least three, but preferably four, gallons and bring to a boil. Remove from heat and stir in extract.

Resume heating and boil wort for 1 hour. Add hops for final 45 minutes of the boil. Add Irish moss for final 15 minutes of boil. Cool wort and transfer to sanitized fermenter. Add cold water to make 5.5 gallons. Aerate wort and add yeast starter (wort temperature 78° F or below). Ferment for one week at 68° F. After the first week, add frozen raspberries to a sanitized fermentation bucket and crush with a potato masher.

Rack beer onto raspberries and let ferment for an additional week. Bottle with 3/4 cup of corn sugar. Let bottles condition at room temperature for two weeks, then refrigerate for one week. To serve, pour beer into a tall glass, such as a wheat beer glass. Examine the color by holding glass up to light, inhale the aroma and then drink.