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Jenny's Briar Patch (Raspberry Wheat Ale)
American Wheat or Rye Beer • All Grain • 5 gal
Raspberry Wheat. The most drinkable beer to date.
July 28, 2007 pm 02:37pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 2 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.
- 3 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.75 oz
Tettnanger - 3.7 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.75 oz
Saaz - 3.2 AA% pellets; boiled 20 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 0.75 oz
Saaz - 3.2 AA% pellets; boiled 2 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 0.75 oz
Tettnanger - 3.7 AA% pellets; boiled 2 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 4 tsp
Fermax Yeast Nutrient - (omitted from calculations)
Fermax Yeast Nutrient
- 2 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 2.33 lb
Fresh Raspberries - (omitted from calculations)
Fresh Raspberries
-
Wyeast 1010 American Wheat™
Wyeast 1010 American Wheat™
A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer, in American hefeweisen style.
Notes
Overall impressions: Light copper tone color with shades of magenta in certain light, hops with well balanced body, and soft aroma of raspberries keep the palate wanting more. I owe a thanks to Kthrub- “Rockin’ Raspberry Wheat Ale” in providing directions through the mash process. 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 schedule provided. Add Irish Moss and Yeast Nutrient in the last 15-20 minutes of boil. 4. Cool to pitching temp, take OG reading, add frozen raspberries & pitch yeast. Primary fermentation should take 5-7 days. Rack to secondary fermentor, and rack once more pre-bottling to minimize sedimentation. 5. In place of priming sugar, I used 1.25 cup (10 oz) of Munton’s Wheat DME per 5 gallons (approximately 2 oz./ 1 gal). This very important to estimate the volume of available beer to be bottled due to over carbonating (geyser beers or exploding bottles). For those who use glass carboys with no volume increments, no problem. Simply take a tape measurer, piece of string or wire, to measure the circumference and height of the un-carbonated brew in inches, then plug and chug. Once you have calculated the amount of DME. You can vary the degrees of carbonation by more or less DME within a range of 2.5+ oz.. DME, oz. = pi * 0.25 * [(circumference, in. / pi) – (thickness of glass, in * 2)]^2 * height, in. * 0.0043 in3/gal * 2 oz./gal Example: = 3.14 * 0.25 * [(38.5 in/ 3.14) – (0.1875 in *2)]^2 * 10 in * 0.0043 in3/gal * 2 oz./gal = 9.88 oz. of DME 6. Two weeks later… pop the top and enjoy! *Next time I will add the raspberries during the secondary fermentation. Adding the raspberries during the primary fermentation allows the yeast will continue to eat the residual fruit sugars during the secondary fermentation.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: D - American Wheat or Rye Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.040 - 1.055 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.013 | |
| Color: | 4.0 SRM | 3 - 6 | |
| Alcohol: | 5.2% ABV | 4% - 5.5% | |
| Bitterness: | 19.0 IBU | 15 - 30 | |
Discussion
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