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Dark Raspberry Wheat Ale
Specialty Beer • Extract • 5 gal
Brewman98502,Great variety here
March 2, 2002 pm 07:53pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 3.0 lbs
Liquid Wheat Extract
Liquid Wheat Extract
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 4.5 lbs
Dry Dark Extract
Dry Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 1.25 oz
Hallertau - 4.5 AA% whole; boiled 30 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .25 oz
Hallertau - 4.5 AA% whole; boiled 5 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 oz
Saaz - 5.5 AA% whole; boiled 5 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 72 oz
Raspberry Nectar Con. - (omitted from calculations)
Raspberry Nectar Con.
- 60 oz
Rasberry Nectar Con. - (omitted from calculations)
Rasberry Nectar Con.
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
Pitch 1st 72oz. of Raspberry nectar into fermenter with 4.25 gallons wort/water @ 150 deg F., Pitch yeast @ regular temp., about 2-3 days when head subsides pitch additional 60 oz. of Rasberry nectar, watch out it really goes to the top here, when all is good goto secondary and then bottle. ENJOY
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.067 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.014 | 0.995 - 1.035 | |
| Color: | 17.9 SRM | 1 - 50 | |
| Alcohol: | 6.9% ABV | 2.5% - 14.5% | |
| Bitterness: | 14.6 IBU | 0 - 100 | |
Discussion
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