Raspberry pale ale (fast all-grain batch)

[Kyle]

7.5 lbs Canadian 2-Row Malt
1 lbs Vienna Malt; Weyermann
.75 lbs Weyermann CaraMunich® I

Mash for 1 hr at 155F
Sparge 15 minutes at 168F

.5 oz Galena (Pellets, 11.00 %AA) boiled 60 min.  
1 oz Cascade (Pellets, 4.6 %AA) boiled 15 min.  
2 oz Fuggle (Pellets, 5.8 %AA) boiled 5 min. (**Edited, originally said 1oz @5min.)  

Yeast: Fermentis S-04  
3.1lbs pureed Raspberries poured in fermenter after 3 days.

2.5 weeks total in primary, then keg, serve.

[Jake]

Wouldn't mind doing something like this myself. Do you need to do anything with the raspberries or just throw in the pureed rasp? Lookin forward to trreying this.

Just tried the garrison raspberry wheat last weekend for the first time believe it or not, and loved it.

[Dave Savoie]

if its the pureed stuff from the can you just dump into secondary and away you go !!!

[Kyle]

yep, its in a can, so it would already be pasturized.

[Richard]

+1 (to "I'm gonna try this" and "just dump it in").

Kyle: why the higher mash temp? Trying to balance the tartness of the raspberries?

[Kyle]

yep

[Kyle]

forgot to add the whirlfloc, this will be a tad cloudy. At least there's no wheat, so it won't be opaque.

[Ian Grant]

Bah just reminds me that I forgot wirlfloc too.

[Jake]

So I was in at noble grape picking up a spare airlock, and I came out of there with a can of raspberry puree. Was this the same stuff you got Kyle?
They told me to throw it in before fermentation, but I see that you did it after 3 days ... I don't trust a thing these guys tell me, so I want to get some input here.

[Dave Savoie]

once fermentation has finished

[Kyle]

what dave said, also, It seems to be possibly infected (see technique forum) so I'd heat it up to pasturize it before using, and Jake, yep thats the same stuff I got.