All Grain Yeast:
Safale WB-06 Batch Size (Gallons):
3.5 Original Gravity:
1.048 Final Gravity:
26 Boiling Time (Minutes):
4 Primary Fermentation (# of Days & Temp):
17 days @ 68 Tasting Notes:
The rye addition adds a really nice crispness that complements the berries well.
Yeah, yeah, another raspberry wheat. I'm not a big fruit beer fan, but an occasional raspberry wheat is my one weakness. I've probably done a dozen variants of this recipe, but on a lark I added flaked rye instead of oats this time and HOLY MOLY - it really makes this recipe pop.
Pilsener (Belgian) - 3lbs
Malted Wheat (Belgian) - 3lbs
Flaked Rye - 1lb
Sterling (7.5%) - 0.5oz @ 60min
Sterling (7.5%) - 0.5oz @ 5min
Frozen raspberries - 1.5lbs
Water: Ca:75, Mg:5, Na:10, Cl:35, SO:70, CaCO:89
For the mash I started with a 10min protein rest at 120 deg, did a 2nd infusion to hit 145 deg and then gradually ramped the mash temp to 170 deg over the next 60 minutes.
Fermentation intentionally kept cool (68 deg) to minimize esters. After 7 days, I added 1.5 lbs of just thawed (previously frozen) whole raspberries to the primary. Bottled after 10 more days. Carbonated to 3.5 vol.