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honey raspberry
I am on my third batch. With the help of my wife this is what we picked.
I found it on byo site. I used all malt syrup instead of DME and added hops at different times rather than all 60 min.
honey razz
Specifics
Recipe type: Partial grain
Batch Size: 5
Starting Gravity: 1.072
Finishing Gravity: 1.008
Time in Boil: 60 min
Primary Fermentation: 5 days plastic
Secondary Fermentation: 7 days glass
Additional Fermentation: bottle conditioned
Ingredients:
* 4.0 Pounds Alexander's Pale Malt Extract Syrup
* 2.0 Pounds Munton's Pale DME
* 0.5 Pound Dingeman's Carapils Malt 1.7L
* 2.0 Pounds Wildflower Honey
* 3.75 Pounds Raspberries
* 1.0 Ounce Cascade Hops - 60 minutes
* 1/4 tsp. irish moss
* pectic enzyme
* Wyeast American Ale II Liquid Yeast
Procedure:
Steep the Carapils, bring to boil and add the Syrup, powder, and hops. Boil for one hour. Add the irish moss in the
last 15 minutes Reduce heat and steep the honey and crushed raspberries for thirty minutes. Put it all in the fermenter,
add the pectic enzyme, and ferment for the provided times. Remove the fruit pulp after initial fermentation.
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oh that sounds so amazingly delicious.
i cant wait to try this one.
honey raspberry.
! ohhh!
THANKS!
I've had honey raspberry once before. It was pretty good. Most honey beers are so light that the honey taste is almost impossible to notice.
You need to be careful with how much you use. I use about 6# of fruit per 5 gallons. Well, I ended up using about 5# of honey for my summer honey beer recipe. WAY, WAY too much. It's been months and I still can't drink it. 2# is probably more than enough.
Steeping the fruit isn't always necessary. I boil mine. Not to kill germs, I want the pectic haze. 
Be careful if you get seeds or pulp from the fruit. If you are kegging, the pulp can very easily plug it. (gee how would I know that?) I know you wrote bottling, but I wanted to offer this suggestion. Anytime you keg after using real fruit, it is best to rack a few times between vessels to get the big chunks out. For bottling it really doesn't matter.
Otherwise, sounds like a great recipe!
update and 1 question
I started fermentaion monday night. Not even 12 hours into it, it was bubbling like crazy. About 36 hours later it is still bubbling wild.
I am glad I used a blow off instead of airlock. Which brings me to my question. How much bleach should you add to the bucket that the tubing goes into. I didn't measure it out but added enough to cover the bottom an a little more then water to it. The room I am fermenting in has a almost overwhelming smell of bleach. Once the fermentation slows is there any way that that bleach is going to affect the fermenting beer. Should I switch to airlock once the bubbling slows.
One more thing.
I wasn't smart enough to think that raspberries weren't in season. Even in Texas it is sort of winter and they were expensive. If I wouldn't have already purcased everything else I might have changed my mind. We will see if it worth it.
You need to be careful with bleach. I don't use it. I was going to, but read enough horror stories. Basically, once you are done with it, you have to scrub, scrub, scrub. Otherwise, it can dry to the surface of your vessel and come off into the beer.
But if you insist, I always read to use 1 tbsp per 1 gallon. Remember to scrub.
While bleach is dirt cheap, I would recommend getting Star San instead. You can reuse that over and over. My small bottles tend to run about $7, and so far the bottle I bought around 6 months ago is still over half full. Keep using the same bucket until it is cloudy.
Yes it does cost more, but Star San is specifically made for homebrew, bleach is not.
But again, the decision is yours.
Probably won't use bleach again. Once fermentation has quieted down is there an adverse affect in that the smell/flavor could possible travel up the tube into the fermentor. It has been since monday and still bubbling so I am guessing the positive pressure will hold out.
You don't need anything in the water at all. Just change it every couple of days. Nothing is going to "walk" up the tube, if the water is fairly clean, it will be fine.
My mistake on that one. Once I read the sentence about how much bleach goes into the bucket that tubing goes in, I was thinking the question was how much to use in the cleaning bucket.
Yes, just as manley said, none is needed for the blow off tube bucket. I use straight water.
But speaking of bleach, if you do decide to use it for cleaning (what else would you use it for?), use it very sparingly. 1 tbsp to 1 gallon water. Any more is overkill, and rinse it very well afterwards.
One of the homebrew store guys told me to put bleach in the water for the blow off. I know it didn't kill the yeast, they are still kicking and it has been a few days. I was worried about the flavor just from vapor or what ever. Will see, I will probably just empty of the bleach and put just water to be safe.
Well, you CAN put bleach in the bucket if you want, but there is little/no point. I don't see how it would kill the yeast. But I don't know why the store owner said to use it. I've never heard of that before.
Just use plain water. That's all I have done for the past year with no problems.
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