12/31/2015 – Brew Day

3.5 lbs – 2 Row Malt
0.5 lbs – Honey Malt
0.5 lbs – Carapils Malt
5 lbs – Extra Pale LME
0.75 oz – Crystal Hop pellets (60 min, 3.3% AA)
1 capsule – Yeast fuel (15 min)
1 tablet – Whirlfloc (15 min)
0.75 oz – Crystal Hop pellets (15 min, 3.3% AA)
0.5 oz – Crystal Hop pellets (5 min, 3.3% AA)

Wyeast 1968 – London ESB Yeast
Clarity Ferm

Aerated with O2 for 45 seconds

O.G.: 1.051, 14.3 degrees Brix

Fermented at 68 degrees F

01/04/2016 – Added 3 lbs raspberry puree

Fermentation was basically done. Hopefully it has no trouble starting back up with the new sugar load. This will hopefully mean that the raspberry is not as aggressively  shredded by the yeast and more aroma makes it to the glass.

1.040 – 1.053 SG for the puree
Approx 0.35 gallons
Adjusted O.G.: 1.050

01/23/2016 – Kegged

F.G.: 1.005, 6.8 degrees Brix
ABV: 5.9%