A clone of the refreshingly pink ale from McMenamins brewing in Portland, Oregon.
Single infusion mash around 150.
After primary fermentation, add a few pounds raspberry puree. This is what gives the beer its final color and unique taste. It also bumps the available sugars and feeds the yeast resulting in a lower FG. Final ABV will be closer to 4.4%
How many Raspberries?
This is the tough question… McMenamins uses 42 lbs of Aseptic Red Raspberry puree from Oregon Fruit per 200 gallons. This works out to only about 1 lb per 5 gallon batch. However, typical fresh or frozen raspberries will have a considerably lower sugar content.
Homebrewers have produced great results using 3-6 lbs of fruit per 5 gallons. Fresh or frozen fruit should be cooked and smashed. This will maximize the color and lower the chance of wild yeast contamination. Avoid chopping the seeds, which can add a bitter flavor.
Finally, consider the addition of pectic enzyme to reduce the haze in the final beer.