Next was to figure out what amount of fruit to use.   I wanted the beer to have a nice red tint along with a raspberry aroma and taste.  Again, I came across a wide range of suggestion, from 1 to 5LBs/5 Gal.  I decided to go with 2LBs/5Gal and see where that gets me. For my secondary I used a Carboy Liner Bag to make clean-up a cinch and not to stain the PET carboy with the red juice.  

With the pasteurized raspberries in the secondary, it was time to rack the beer over from the primary. Immediately the beer turned a nice shade of red, can't wait to try it!

It was left for 7 days on the fruit to do it's thing. The beer started a mild feremtation of the added fruit sugars.  Over the 7 days the raspberries lost their red colour and turned a ghostly white. Racking the beer to the keg I used a 3/8" ID Mesh Filter on the siphon rod to keep the fruit out of the finished beer.

The result...a great Raspberry Blonde that will disappear fast!  The colour  finshed a nice vibrant shade of red, giving your senses a heads-up of what to expect when you take your first sip.  

The aroma was raspberry, raspberry and more raspberry.  You don't get tired of smelling this beer.  And for the taste... crisp and tart raspberry goodness.  For me the raspberry taste was a bit on the lighter side, but others found it just the right amount.  When I make this one again, I'll likely increase the raspberries slightly to 2.5LBs/5 Gal.  

Adding fruit to a beer is a great way to make a beer pop.  Raspberries, blueberries, blackberries and peaches are just a few fruits that would work well with this beer. Don't be afraid to give it a try, cheers!