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Angry Egyptian Raspberry Wheat
Fruit Beer • Partial Mash • 5 gal
My first raspberry wheat beer. I mashed the grains for 90 minutes around 150-152 degrees. Boiled for 60 mintues (1.25 oz hops at start, rest at 15 minutes left). For the raspberries, I pastuerized at 150 degrees in a separate pot for 30 minutes then added to primary. At primary the sg was 1.053 8 days in primary, 7 days in secondary, then i tried to prime with dme, but messed the prime up :-( The beer came out very good (very fruity, with a slight bite to it) but with no carbonation (except for the one that exploded :-) friendjosh
July 11, 2005 am 11:48am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- .5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 1 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- 1 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 6 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.
- 1.25 oz
Hallertau - 4.5 AA% pellets; boiled 60 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% pellets; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 48 oz
Raspberries - (omitted from calculations)
Raspberries
-
Wyeast 3068 Weihenstephan Weizen™
Wyeast 3068 Weihenstephan Weizen™
Unique top-fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentations are held around 68F.
Style (BJCP)
Category: 20 - Fruit Beer
Subcategory: A - Fruit Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.011 | 0.995 - 1.035 | |
| Color: | 11.0 SRM | 1 - 50 | |
| Alcohol: | 6.0% ABV | 2.5% - 14.5% | |
| Bitterness: | 24.7 IBU | 0 - 100 | |
Discussion
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