Brew of the month!!!
The first meet of 2019 showcased a wide variety of beers but the standout favourite amongst all the drinkers was Charlie’s Raspbery Ripple Pale Ale! Congratulations Charlie!
Charlie’s recipe for the Raspberry Ripple is:
- 2kg Pale malt
- 0.02kg Crystal malt
- 0.02kg Wheat malt
- 30g Green Homegrown Hops @ 60 mins
- 20g Chinook Hops @ 10 mins
- 1 pkt Safale Ale Yeast
- 600g Raspberries (frozen then thawed)
- 15ml Vanilla Extract
- 2 tbsp Custard Powder
Charlie brewed this to just 2 litres volume using a standard 60 minute infusion mash and reports as OG of 1.052 and a final ABV of around 5%. The fruit was freshly picked from his garden, frozen and thawed to break down the cell walls in the fruit, and then added to the fermenter along with the vanilla and custard powder after 1 week of fermentation had passed.
While it’s tricky to see in this photo the Raspberries have given the beer an amazing red colour and the additions of vanilla and custard powder have taken away a lot of the tartness you would expect leaving a very drinkable summer pale!
Perfect for early January then!