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Summer Lovin' Raspberry Wheat
American Wheat or Rye Beer • All Grain • 5 gal
Nice summer beer.
July 31, 2014 pm 07:16pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 6 lbs
Premium 2-Row Malt; Great Western
Premium 2-Row Malt; Great Western
Our most popular base malt, perfect for all beer styles, especially American ales and lagers. With moderate protein and enzyme levels and a very clean, smooth finish, our Premium 2-Row Malt is ideal for all-malt beers and for mashes containing moderate levels of adjunct.
- 6 lbs
Red Wheat Malt; Briess
Red Wheat Malt; Briess
Creamy, Sweet, Malty, Wheat, Flour. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.
- 1 oz
Willamette - 5.0 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 0.25 oz
Centennial - 10.0 AA% pellets; boiled 0 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 4 lb
Raspberries (fresh) - (omitted from calculations)
Raspberries (fresh)
Related to blackberries. Raspberries have a dull pink or reddish color. Tangy sweet.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Mash rest 154F for 60 min. After primary fermentation, add blanched raspberries to secondary for 7 to 10 days until they turn white and second fermentation is complete. I split my batch and added 3 jalepeno's for a spicy kick. My wife and I love this refreshing summertime treat which leads to happy times. Perfect amount of raspberry flavor. Make some for your special someone and they are sure to thank you. Perfect for weddings and special occasions. Cheers!
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: D - American Wheat or Rye Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.040 - 1.055 |  |
| Terminal Gravity: | 1.013 | 1.008 - 1.013 | |
| Color: | 5.2 SRM | 3 - 6 | |
| Alcohol: | 6.3% ABV | 4% - 5.5% | |
| Bitterness: | 25.0 IBU | 15 - 30 | |
Discussion
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