Indulge in the Sweetness: Raspberry Tart Ale Recipe

Craft beer lovers, are you ready to indulge in a raspberry tart ale that will make your taste buds sing with joy? I’m a barista at a local coffee shop, but when I’m not brewing my favorite coffee blends, I’m brewing some of the most delicious beer creations. Trust me on this, you’re in for an incredible treat with Bill’s Raspberry Tart Ale Recipe.

This recipe is a delightful combination of fresh red raspberries and Philly Sour yeast that results in an absolutely fantastic raspberry tart beer. The secret lies in blending Irish moss, honey, and malts to produce the perfect balance of flavor profiles.

But wait, there’s more! This recipe also offers fantastic variations such as creamy raspberry tart, chocolate raspberry tart, and even blueberry sour beer. And if you’re looking to impress guests, try pairing it with gluten-free goat cheese tartlets or a classic frangipane tart.

Whether you’re an experienced brewer or just starting out in the craft beer world, this recipe is perfect for you. So let’s dive into the detailed ingredient list and how-to steps so we can start brewing up some fantastic Bill Raspberry Tart Ales!

Why You’ll Love This Recipe

Bill's Raspberry Tart Ale
Bill’s Raspberry Tart Ale

Looking for a craft beer that will bring you the perfect balance of sweet and sour? You’re in luck, because Bill’s Raspberry Tart Ale is exactly what you need. This delicious and unique beer combines the goodness of fresh red raspberries, Irish moss, honey, and mineral water to create a fruity and tangy taste that you will love.

Do you enjoy sipping on a beer that has a tart lightness to it? Well, this raspberry tart ale recipe brings just that! The brewing process includes Philly Sour yeast from Omega Yeast that adds complexity to the beer without overwhelming the taste buds.

Not only is this tart ale recipe enjoyable to drink on its own, but it pairs perfectly with different dishes, such as creamy raspberry tartlets with honey goat cheese. The sweet and salty combination in these tarts is stellar when paired with the Raspberry Tart Ale.

What makes Bill’s Raspberry Tart Ale recipe stand out is the use of a malt bill that is specifically designed to complement the raspberry flavor while keeping hops bitterness at bay. The grain bill includes pale ale malt from Rahr Farewell Chicago Tastings along with wheat ale from MadTree Independent Brewing.

Additionally, this recipe allows you to be creative since there are several variations and substitutions you can try out. For instance, swap red raspberries for blueberries to create a mouthwatering Blueberry Sour Beer following the same procedures used in making Raspberry Tart Ale.

In summary, you’ll love Bill’s Raspberry Tart Ale Recipe because it brings something different to your palette that tastes incredible. Plus, it pairs well with various foods as well as offering an excellent opportunity to get creative with substitutions or variations.

Ingredient List

Sure thing! Here are 11 unique photo captions for the recipe:
Sure thing! Here are 11 unique photo captions for the recipe:

The Bill’s Raspberry Tart Ale Recipe Ingredient List

Here are the ingredients for the perfect bill raspberry tart ale. Take note of this list before getting started with your brewing process. Make sure to check your cabinet first and head to the grocery for the missing ingredients. You’ll need all of them for an excellent beer brewing experience:

  • Irish Moss
  • Philly Sour Yeast or Troegs Independent Brewing
  • 3.3 lb Wheat LME (Liquid Malt Extract)
  • 3.1 lb Pilsen LME (Liquid Malt Extract)
  • 1 lb Honey
  • 2 oz Cascade Hops
  • 2 gallons Pure Mineral Water
  • Fresh Red Raspberries
  • Blueberries (substitution/variation)
  • ½ tsp Calcium Chloride (water regulator)

To make a creamy raspberry-fruity with a slight tang flavor, add in bill’s raspberry honey (substitute honey + fresh raspberry jam) combination while during fermentation. If you like chocolate and fruit combination, mix up some chocolate raspberry tart by adding cacao nibs after primary fermentation, let it sit for about a week, then transfer to cold crash or bottle.

Don’t have Philadelphia Sour Yeast? You may opt to use Troegs independent brewing as a substitute.

For those who prefer gluten-free brewing, you can also try the Blueberry Sour Beer using Alamo Rahr Fare Well Chicago Tastings Another Beer Bill which is made of:

  • 3.3 lbs Alamo Rahr Fare Well Chicago Tastings Another Beer Bill
  • 1 lb Honey
  • Philadelphia Sour Yeast
  • Blueberries

Enjoy reading through these creative variations that will level up your brew game!

The Recipe How-To

Step 1: Gather the Ingredients

  • Grain Bill: Start by measuring and crushing 7lbs of Pale Ale malt, 2lbs of Wheat malt, and 1lb of Frangipane Tart malt.
  • Mash In: Add the malt bill to a mash tun with 3.3 gallons of filtered water kept at a temperature between 152°F and 155°F. Keep the mixture in for an hour.
  • Sparge: After an hour, start sparging two gallons of pure mineral water heated to between 168°F to 170°F.

Step 2: Boil With the Irish Moss

  • Transfer the wort from the mash tun into your brew kettle and bring it to boil.
  • Add one teaspoon of Irish Moss when the wort has reached boiling temperature.
  • Cook the mixture for around ten minutes.

Step 3: Use Yeast And Begin The Fermenting Process

  • Sanitize your fermenter thoroughly.
  • Transfer the boiled wort to a sanitized fermentation vessel.
  • Add Philly Sour yeast using recommended quantity guided by manufacturer’s directions.

Step 4: Secondary Fermentation and Raspberries Addition

  • After primary fermentation is complete, transfer your fermented ale into another vessel.
  • Pour fresh red raspberries using a ratio of three pounds per gallon of beer directly into secondary fermentation vessel.
  • Keep it cold until all raspberry sugars are eaten up by yeast.

Step 5: Bottling or Kegging Your Bill Raspberry Tart Ale

Congratulations, you’ve brewed yourself some delicious Bill Raspberry Tart Ale! Once completed, you can bottle your creation or put it into a keg for dispensing.

Pro tip: To get that perfect head on your glass, let your freshly-poured beer settle for around two minutes before drinking.


Substitutions and Variations

“Sometimes tart is just the way you like it 🍻”

Don’t be afraid to experiment and customize this recipe to your liking. Here are some substitutions and variations that you can try:

– Instead of fresh red raspberries, you can use frozen raspberries or other berries such as blueberries, strawberries or blackberries. Just make sure to adjust the amount of honey accordingly to balance the tartness/sweetness ratio.

– If you can’t find Irish moss, you can use any other clarifying agent that is suitable for beer brewing. Alternatively, you can skip this step if you don’t mind cloudy beer.

– If you want a more chocolatey flavor, you can add some cocoa nibs or chocolate malt to the grain bill. This will complement the raspberry tartness with a rich and roasty bitterness.

– For a creamier raspberry tart ale, you can add lactose sugar or oats to the malt bill. This will give the beer a smoother mouthfeel and a touch of sweetness to balance the sourness.

– If you’re looking for a gluten-free option, you can substitute the barley malt with sorghum or rice malt. You can also use gluten-free Irish moss or skip it altogether.

– To make raspberry honey goat cheese tartlets that pair well with this beer, mix fresh goat cheese with honey and spread it on mini pie crusts. Top each tartlet with a few raspberries and bake until golden brown. Serve warm with your raspberry tart ale for a delightful match made in heaven.

Remember that brewing is both an art and a science, so feel free to experiment and customize your own version of Bill’s Raspberry Tart Ale Recipe. Who knows? You might discover the next big craft beer trend!

Serving and Pairing

“Raspberries and beer – a match made in heaven!”

Are you ready to indulge in the fruity goodness of Bill’s raspberry tart ale recipe? Great, now let’s talk about serving and pairing this delicious craft beer.

Firstly, the raspberry tart ale is best served cold, so make sure to chill it in your refrigerator for at least a few hours before serving. The recommended serving temperature is between 40-45°F (4-7°C) for optimal taste and aroma.

When it comes to pairing, the crisp and refreshing taste of this Tart Ale pairs perfectly with a wide range of food choices. For example, if you’re looking for something light, try creamy raspberry or blueberry sour beer alongside salad or grilled fish.

For something more substantial, pair Bill’s Raspberry Tart Ale with a hearty frangipane tart or plate of meaty charcuterie. If you’re feeling adventurous, try experimenting with different flavors like chocolate raspberry and troegs independent brewing for a decadent experience.

In addition, goat cheese tartlets or other gluten-free treats make an excellent accompaniment to the fruity notes of the Raspberry Tart Ale.

Overall, this craft beer is a perfect complement to any satisfying meal or party occasion. So why not enjoy it with friends during al fresco dining or weekend barbecues? With its tantalizing fruity profile and balanced characteristics, this beer has all the elements necessary to elevate any food experience.

Make-Ahead, Storing and Reheating

“This ale is brewing with fruity goodness 🍓”

This raspberry tart ale recipe is perfect for those who love craft beer with a sweet and sour twist. And if you’re planning to make it ahead of time, store it or reheat it, here are some tips that will help you maintain its fresh taste.

To make ahead of time, follow the recipe until the end of the boiling process. However, instead of adding the Philly Sour yeast, cover the pot with a lid until it reaches room temperature. Once it’s cooled down, transfer it into an airtight fermenting container and store it in a cool and dark place until you’re ready to serve.

When storing the raspberry tart ale, make sure that the container is tightly sealed to prevent oxygen from entering. Keep it refrigerated at 38-45°F to maintain the flavor quality. With proper storage conditions, this beer can last for up to 6 months.

To reheat this tart beer, gradually heat it up in a saucepan over low heat until it reaches your desired temperature. Do not bring it to boiling point as this could change its taste and consistency.

You could also make some variations such as adding blueberry sour beer or simply mix it with other beers like mid-west fruit tart, creamy raspberry tart, or chocolate raspberry tart depending on your preference.

The raspberry honey goat cheese tartlets will pair perfectly with this sweet and sour beer. You could even consider making a gluten-free version using almond flour crusts.

With these tips in mind, you can enjoy this Bill’s Raspberry Tart Ale recipe any time without losing its unique flavor and quality of tart lightness recipe blended into an irresistible creamy raspberry taste that makes every sip feel like a treat to your taste buds.

Tips for Perfect Results

“A burst of berry flavor in every sip 🍹”

Achieving perfection in any recipe is no easy feat, but with a few key tips, you can take your Bill’s Raspberry Tart Ale Recipe to another level. Here are some essential tips that will help you create an unforgettable brew every single time:

Firstly, be sure to use the freshest ingredients possible, especially when it comes to the red raspberries. Frozen or overripe raspberries might affect the taste and texture of your ale, so make sure to opt for the freshest fruit available at your local store.

Secondly, make sure you’re using Irish moss as part of your brewing process. This seaweed-derived fining agent acts as a clarifying agent by removing excess proteins from the beer during brewing. Using Irish moss will result in a clearer brew that looks more polished and perfected.

Thirdly, consider using Philly Sour yeast instead of regular brewing yeast. This relatively new strain of yeast delivers an intense tartness that works perfectly well with raspberry flavors, giving your Tart ale recipe an extra kick to stand out from traditional beers.

Next up is honey – a crucial ingredient in this recipe. To get optimal results, use high-quality honey that doesn’t overpower the beer’s sourness and raspberry notes. The honey should complement rather than overthrow the signature tart flavor of the raspberry tart ale.

In terms of water quality used in the brewing process, we recommended 2 gallons of pure mineral water on our ingredient list. Make sure to stick to this recommendation instead of using regular tap water which can contain unwanted impurities that negatively impact brewing results.

Lastly, be patient and let your beer mature appropriately – this can take around two weeks before its ready to be served or bottled. Allowing enough time for fermentation and conditioning guarantees that your bill raspberry tart ale has achieved its optimum flavor profile – one that encompasses both creamy raspberry notes and a refreshing acidity akin to raspberry blonde.

By following these tips, you’ll end up with a stunningly delicious brew of Bill’s Raspberry Tart Ale Recipe you’ll be proud to call your own.

Bottom Line

In conclusion, Bill’s Raspberry Tart Ale Recipe is truly a work of art, showcasing a perfect balance of raspberry tartness and creamy sweetness. If you are a fan of craft beer or tart desserts, this recipe will be sure to impress your taste buds.

With the use of fresh red raspberries and honey, combined with mineral water and Irish moss, Bill’s Raspberry Tart Ale Recipe is both refreshing and delicious. This ale recipe also incorporates Philly Sour yeast, which enhances the tart beer flavor and complements the grain bill perfectly.

The versatility of this recipe is another reason to love it. You can easily adjust the ingredients to create variations, such as adding blueberries for a Blueberry Sour Beer or using chocolate raspberry for a Chocolate Raspberry Tart Ale. The possibilities are endless!

Whether you’re hosting a party or just craving a cold treat on a hot day, Bill’s Raspberry Tart Ale Recipe is an exciting choice that your guests will rave about. Pair it with honey goat cheese tartlets for an appetizer or with a Frangipane tart for dessert – either way, it’s bound to be a hit.

So why not give this recipe a try? You may just discover your new favorite brew. Enjoyed best with friends and family, this recipe from Bill at Ahnapee Brewery in Wisconsin is definitely worth sharing at tastings and gatherings all around the country – or even beyond! Troegs Independent Brewing in Pennsylvania already appreciated Bill’s skills – now it’s your turn.

Bill's Raspberry Tart Ale

Bill’s Raspberry Tart Ale Recipe

Has a marvellous reddish-amber color, big fruity bouquet, and pleasingly tart berry flavor. Now THIS is American beer!
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Course: Beverage
Cuisine: Beer
Keyword: Berries, Beverages, Fruit, Raspberries, Stove Top
Prep Time: 30 days
Cook Time: 1 hour 30 minutes
Servings: 3 gallons
Calories: 1831.1kcal


  • 3 -3 1/2 gallons pure mineral water
  • 3 lbs plain dry malt extract (55% wheat/ 45% barley blend)
  • 1/2 lb tupelo honey
  • 2 ounces crystal malt (64 degrees Lovibond color rating; crushed)
  • 2 ounces Belgian biscuit malt, crushed
  • 1 ounce cascade whole leaf hop (5% alpha acid; for bittering)
  • 1/4 ounce cascade whole leaf hop (5% alpha acid; for aroma and flavor)
  • 1/2 teaspoon Irish moss
  • 1 wyeast # 1272 american ale ii liquid yeast culture (or one pkg. dry ale yeast)
  • 2 lbs fresh red raspberries (or frozen berries, thawed)
  • 1/3-1/2 cup corn sugar (to prime)


  • If using liquid yeast,"smack-pack", pop inner seal and let yeast activate per package directions.
  • Sanitize a 5 gallon fermenter and airlock.
  • Steep the specialty grains (crystal and biscuit malts) in a fine-mesh grain bag in one gallon of water at 155F for 20 minutes.
  • Raise temperature to 175F, removing grains after 10 additional minutes (30 minutes total steep time).
  • Add malt extract and bring to a boil, stirring occasionally to prevent sticking.
  • Add 1 ounce bittering hops in a cheesecloth hop bag.
  • Continue to boil, adjusting heat as necessary, for 25 minutes (no further stirring).
  • Add approximately 1/8 ounce of hops to boiling wort in another hop bag.
  • Continue boiling for 10 more minutes.
  • Add Irish moss and stir in gently.
  • Add remaining hops in a hop bag.
  • Boil for a final 10 minutes (total boil time 45 minutes).
  • Add honey and let sit for 10 minutes.
  • Remove brew pot from stove and chill wort using your preferred method (you may opt to set the pot in an ice water bath).
  • If using dry yeast, proof it per package directions.
  • When wort temperature reaches 100F, top up with cool water to just over 2 1/2 gallons.
  • Stir to swirl, cover, and let sit on stove or counter for 30 minutes.
  • Pour yeast slurry into fermenter.
  • Transfer wort to fermenter, using a racking cane and hose (one method to start to siphon is to fill hose with water, keeping cane and free tube end both elevated; cover tube end, place cane into brewpot, and release tube in fermenter).
  • Try to avoid the material settled in the bottom of the brewpot (this stuff is called trub).
  • Allow the wort to splash and aerate.
  • Put on cover or install drilled stopper and affix airlock, filling airlock halfway with distiller water or grain alcohol.
  • Set fermenter in a safe area.
  • Room temperature should be in the range of 60-70F.
  • Avoid sunlight on your fermenter.
  • Fermentation should be evident within a day or so; monitor activity.
  • When activity is slowing, sanitize a 3 or 5 gallon fermenter (preferably glass) and racking cane and hose.
  • Place raspberries in secondary fermenter (do not boil fruit- it will set the pectin and create a bad haze in the finished beer; if you're concerned about wild yeast on fresh berries, steep them at 165F for 10 minutes, then drain and cool).
  • Rack beer onto fruit.
  • Affix airlock.
  • Allow to sit again.
  • Secondary fermantation will be slower and less vigorous.
  • Be careful and watch the fermentation- if the fermentation is vigorous,a piece of fruit could possibly block the airlock (if this happens, remove the airlock and use a blow-off tube).
  • Leave on berries for 2-4 weeks, until they appear pale pink.
  • Fruit may sink when beer is ready to bottle.
  • Sanitize bottles (and bottling equipment) or kegging equipment.
  • Boil corn sugar in a cup of water for 10 minutes, then cool to room temperature.
  • Pour corn sugar solution into bottling bucket.
  • Rack beer into bucket, avoiding yeast sediment in fermenter.
  • Stir gently to mix well.
  • Fill bottles and cap.
  • Allow to condition and age for at least one month.
  • For any further information on homebrewing, a good reference is"The New Complete Joy of Homebrewing" by Charlie papazian; it has a good intro to basic techniques and processes.

Your own notes


Serving: 3918g | Calories: 1831.1kcal | Carbohydrates: 422.2g | Protein: 32g | Fat: 2g | Saturated Fat: 0.1g | Sodium: 169.7mg | Fiber: 19.8g | Sugar: 399.2g

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