kzoobrew

Recipes 

I am taking my first stab at recipe formulation. My brew partner and I have experience with extract brewing from kit but are looking to expand upon that. I am trying to formulate an All Grain recipe (brew in a bag method) for a tart wheat beer. We are leaning towards using raspberry in the secondary. I have looked around but could not find a recipe to go off of for what we want so I am taking a stab at this. Any suggestions would be appreciated.

5 lbs Light Wheat Malt
2.5 lbs 2 row
1 lbs Acidulated Malt
? lbs raspberry
1 oz Mt Hood (60 min boil)

Undecided on yeast. Thinking about a cleaner American ale yeast.

Suthrncomfrt1884

Recipes 

I really suggest reading the book "designing great beers". This book has been a great book for me and I still pull it out every once in awhile for styles that I'm not 100% on. It will help you along the way in recipe formulation.

As for your recipe...

I'd suggest a 50/50 or 40/60 2-row/wheat mix. I'd also probably keep the acid malt to less than 10% of the total grist. I usually do around a pound of fresh fruit per gallon. With raspberries, you can get by with a little less, especially in a wheat.

Also, go with a wheat yeast.

__________________
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.

Another HERMS rig...

Moose777

Recipes 

You may want to get a few all grain beers under your belt before you try adding fruit. Then again there's always the jump in with both feet philosophy.. Go for it

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FERMENTER 1 EMTY
FERMENTER 2 EMPTY
SECONDARY

KEG 1: (ON TAP) Waldo Lake Amber
KEG 2 :(ON TAP) Imperial Stout
KEG 3: (ON TAP) Irish Red Ale [COLOR="Blue"]
KEG 4:(On Tap) Centennial Blonde
KEG 5: Creamy Bikini
KEG 6:

On deck:
Vanilla Bourbon Porter (for this winter)
Ed Worts Oktoberfest with Kolsh yeast Yummmy
Yooper Stone Ruination IPA