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.