Razzmatazz - Raspberry Wheat
Razzmatazz - 10 gallon batch
14.8 # pale wheat malt
3.7 # Pilsner
3.7 # Vienna
1.06 # 56L
6.2 AAU Hallertauer at 60 minutes remaining
2.0 oz Hallertauer at 20 minutes remaining
Dough in at 99 degF for 30 minutes
Protein rest at 122 degF for 20 minutes
Mash at 145 degF for 60 minutes
Mash out at 170 degF
Primary at higher temps. I used 70 degF
When transferring to secondary, I racked onto 8 pounds of fresh raspberries.
I had the grocery store sanitize the berries and wrap them in a bag for me. I then dumped all the berries into my carboys and racked the beer on top. Ferment on the berries for 2 weeks at the same temp as primary.
Rack to tertiary fermenter and bulk age for an additional 5 weeks.
Target about 4 volumes of CO2.
This tastes a lot like a rasperry champagne. Strong berry flavor as you can image.
Delicous and a hit with my wife and her friends.
I have had a few requests for an extract version of this brew. However, I am still working old school without a brewing software, and am not skilled at converting all-grain to extract. I am asking anyone out there to help out your fellow brewers and "clone" this all grain with an extract recipe. Thanks! :mug:
Also, I just realized I haven't posted a detailed review of this beer. I will get on that tonight, so you have more than a 2 line vague description to go off of. Cheers
I would love to read a detailed review... is there a link to it? Has anyone come up with an extract version? Im still a noob.
Ha! I forgot about this. I still have a few bottles left, I will have to do a proper review and post it. I still haven't come up with an extract version, but I will if I find the time, this may have to be next week sometime.
So I finally got around to reviewing this beer:
Pours a reddish orange color with a good amount of wheat haze and a mountain of rose colored head. Sediment in bottle is present but not unpleasant. I think it lends a tart and mildly funky flavor when added. I serve this beer in a Champagne flute and recommend you do the same.
Intense raspberry nose. Not overly sweet but definitely a strong berry smell.
Head retention is good maintaining about a 1/4" layer through out the drink. Lacing is strong and constant. Leaves a good reminder of things that you have enjoyed!
Light and crisp! A perfect beer for a hot summer day. I think this crispness is due to the high carbonation and low finishing gravity of this beer. This has a crisp feel but is definitely not thin. You know you are drinking a beer but it finishes dry and leaves you wanting more.
A strong raspberry backbone is complimented by the wheat and malt notes. Somehow, this berry monster attains a balance between the malt and berry sweetness, and presents enough hops to balance and work very well.
This beer really peaked at about 6 months and is still holding strong at 9 months.
I just drank the last bottle of my last batch :( still so good after almost a year. Must brew again in December so it is ready for next summer!
I'm brewing this right now as a 5 gal batch with the same ingredients except for I'm using Wyeast 3068 Weinstephan and I'm using 5.5 # German Pils and 5.5# Wheat. It sounds like a winner. I'm thinking about calling Aunt Flo's Raspberry Wheat! :D
eschatz- I would think yours should be conditioned by now... any feedback?
I had a fan (about 2lbs) resting against the carboy. I found it about 10 feet away... The swamp cooler smelled so freaking good it was increadible.... increadibly depressing... :(
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