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Rockin' Raspberry Wheat Ale
Fruit Beer • All Grain • 5 gal
I love using Magnum for kettle hops and use it in almost all of my beers (unless its completely out of style), you can always substitute proper AAU of YOUR favorite kettle hop. This beer has some serious bite & is prickly on the tongue, not only from the kettle hops, but from the Raspberries...when I siphon from secondary, almost all of the berries have been leached pure white.
August 27, 2005 pm 05:13pm
5.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 5 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 5 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 0.25 oz
Magnum - 14.5 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 0.5 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.
- 5 lb
Frozen Raspberries (in secondary) - (omitted from calculations)
Frozen Raspberries (in secondary)
- 1 tsp
Irish Moss (15 min) - (omitted from calculations)
Irish Moss (15 min)
-
Munton-Fison Active Brewing Yeast
Munton-Fison Active Brewing Yeast
Some fruity esters, attenuative, fair to good reputation.
Notes
1. Step mash in 2.5 gallons of water at 122F (Protein) for 30 minutes, raise to 158F (Saccharification) for 30 minutes, by adding gentle bottom heat & boiling water, this also thins out the mash and decreases viscosity. Finally raise to 165-170F with a 10 minute rest for mash-out. 2. Recirculate 15 minutes or until wort runs clear. Sparge with 165-168F liquor and collect the boil volume of 6 gallons. (You may need rice hulls dependent upon your lauter/mash tun set up, I know I could have used them.) 3. Boil 90 minutes and follow hop/adjunct schedule as above. 4. Cool to pitching temp, take OG reading & pitch yeast. Primary fermentation should take 5-7 days. 5. Using a large (6.5+ gallon or 2-3 gallon) carboy(s), add frozen Raspberries and siphon fermented beer on top of fruit. Allow beer 2-3 weeks for secondary fermentation (fruit sugars) and clearification, which should be a crystal clear, brilliant red color. You can rack another time if there is a lot of suspended debris (I always do). Wait another week then bottle or keg using your favorite method. 6. Enjoy! I like to add a few frozen rasperries to each glass before serving just as a visual accent. 7. Extract option: Replace the grains with a 3.3lb can of pale liquid malt extract and a 3.3lb can of liquid wheat malt extract, skip steps 1 & 2 and adjust your boil time as necessary.
Style (BJCP)
Category: 20 - Fruit Beer
Subcategory: A - Fruit Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.046 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.009 | 0.995 - 1.035 | |
| Color: | 3.6 SRM | 1 - 50 | |
| Alcohol: | 4.8% ABV | 2.5% - 14.5% | |
| Bitterness: | 21.7 IBU | 0 - 100 | |
Discussion
Still Brew It
2007-08-27 11:58am
I still brew this beer & still love it. I've been without for a while now & need to do another batch. Thanks & enjoy.
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