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IMB Honey Raspberry Wheat
Fruit Beer • Partial Mash • 6.5 gal
Iron Mikes Brewery
March 2, 2002 am 09:46am
4.0/5.0 1 rating
Ingredients (Partial Mash, 6.5 gal)
- 3.0 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 1.0 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 5 lbs
Wheat Liquid; Northwestern
Wheat Liquid; Northwestern
Can be used in making Wheat Beer, Bavarian Weizen, Berliner Weiss, and Dunkel Weizen.
- 3/4 oz
Hallertauer Hersbrucker - 3.2 AA% pellets; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 3/4 oz
Tettnanger - 5.6 AA% pellets; boiled 30 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1.0 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 12 oz
Frozen Raspberries - (omitted from calculations)
Frozen Raspberries
-
White Labs WLP070 Bourbon Yeast
White Labs WLP070 Bourbon Yeast
From a tradtional distillery in the heart of Bourbon country, this strain produces a carmel, malty character with balanced ester profile. Suitable for Bourbon or other American Whiskey with barley, rye, or corn as the base grain. Used in high-gravity beers.
Notes
Ferment 5 days at 75 degrees. Rack directly to keg. Add 12 oz frozen Red Raspberries in hop bag and suspend. Add 1/2 cup corn sugar. Ferment 2 weeks room temperature. Release pressure daily for first 3 days. Cold condition 30 days to clarify beer. First glass will be heavy with fruit sediment, but clear of sediment thereafter---very lager-like character.
Style (BJCP)
Category: 20 - Fruit Beer
Subcategory: A - Fruit Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.010 | 0.995 - 1.035 | |
| Color: | 13.8 SRM | 1 - 50 | |
| Alcohol: | 4.4% ABV | 2.5% - 14.5% | |
| Bitterness: | 18.7 IBU | 0 - 100 | |
Discussion
Great beer that matures well with age.
2007-03-01 7:42pm
I think the key to this recipe is putting the frozen raspberries in a hop sock with sanitized marbles and adding it to the finished beer in the keg and alowing it to carbonate naturally. I found that this beer hits it's peak after 6 months and is still great after a year.
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