PAHOLDEN RASPBERRY ALE
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Classification: Belgian fruit ale, extract (4 gallon batch)
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Ingredients:

   *  1 3lb Can of BREWFERM Belgian Framboos (Raspberry Beer)
   *  1 pound, Clover or Orange Blossom Honey
   *  2 teaspoon, Gypsum
   *  1 teaspoon, Irish Moss
   *  1 package, Munton & Fision Ale yeast

Procedure:

* Remove the label from the can and sanitize it along with the can opener.
* Soak the sanitized can in hot sanitized water for about 10 minutes. Remove the can and rinse with
   very hot water for a couple of minutes more.
* While the can is being soaked remove the label from the jar of honey and sanitize this jar as well.
   Rinse this jar in hot water for a couple of minutes more.
* Open the can and empty into the wort pot filled with 2 - 3 gallons of water. Open the jar of honey
   and add this to the wort pot. Stir the wort until all the contents have mixed. Make sure no scalding
   occurs by keeping the heat low while adding these to the wort.
* Add in the gypsum . When the pot comes to a boil, add the irish moss.
* Continue to boil the  wort for approximately 30 minutes.
* Cool the wort with whatever means possible, a wort chiller is preferred but you can submerge the 
  pot in iced water in a large sink and let cool (keeping the pot covered at all times). Cool to 
  approximately 70-80°f.
* Pour the cooled wart into the primary fermentor and bring the water level up to 4 gallons.
* Pitch yeast and aerrate the wort by stirring the yeast into it with a long handled spoon.
* Cover and ferment as you normally would!
* Manufacturer recommends that  the bottled beer age at room temperature for approximately 6-8 
   weeks for best results.

Notes:



Specifics:

   *  O.G.:	1.0??
   *  F.G.:	1.010