Grain bill:
- 16 pounds domestic 2 row

Hop bill:
- 2 ½ oz Sterling, 5.9% alpha acids, 60 minutes
Other:
- 10 pounds raspberries

Yeast: Wyeast 1968, Wyeast 1318

Primary: 2 weeks
Secondary: 1 week

Notes: Wanted a lighter bodied beer, aiming for 145F. Heated strike water to 168F. Calculated 32 oz (1 quart) x 16# grain = 512 oz / 128 (oz in 1 gallon) = 4 gallons. Heated extra gallon for evaporation. Mashed in using 18 quarts. Strike temperature = 144. For sparge water, used 64 oz (half gallon) x 16# grain, total = 8 gallons. Heated to 170F. Total mash time: 60 minutes. Sparge time: 60 minutes. Ended up adding 2 gallons of 120F tap water, was able to get runoff down to 1.006 gravity. Total runoff = 13 gallons. Boil time: 60 minutes. Remaining wort: 10 gallons. Boiled 10# raspberries in half gallon of water for 5 minutes. Added to secondary fermenter and racked beer over top of raspberries. OG = 1.037. FG = 1.005, ABV = 4.1% for Wyeast 1968. Have not racked 1318 yet.

This beer was simply made as a clone to McMenamin's Ruby Ale. Very simple recipe, they only use 2 row, some light hops, and lots of berries. Ruby is one of their core beers. They also make Purple Haze, which is just boysenberries instead of raspberries. The part that took me the longest to figure out is how they make it hazy. That is done by boiling the fruit. I boil all the fruit in a half gallon of water for 5 minutes and add it to the secondary fermenter. If you are racking to a keg, be sure to rack it between two buckets several times, otherwise, the pulp will plug your keg. Trust me on this!