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The Sea Dog Microbrewery and Restaurant, Bangor, Maine

Raspberry ale recipe for 5 gallons

½ lb 20L crystal malt
6 lb wheat malt extract syrup
¼ oz Hallertau hops, 60 minutes before end of boil
American ale yeast
12 oz frozen raspberries
¾ cup corn sugar

Bring three gallons of water to 160°F. Crush crystal malt and steep in hot brewing water for 30 minutes. Remove grains and add extract, then bring to a boil. Add hops and boil for 60 minutes. Transfer to fermenter with enough cold water to make five gallons. Cool to 70°F, aerate, and add yeast. Ferment at 65-70°F for one week or until finished. Transfer carefully into another sanitized container and add fruit. Ferment an additional week at 65-70°F or until finished. Transfer again, leaving fruit pulp behind. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.