Recipe Type: All Grain Yeast: Safale WB-06 Batch Size (Gallons): 3.5 Original Gravity: 1.048 Final Gravity: 1.008 IBU: 26 Boiling Time (Minutes): 60 Color: 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.
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.
would you have an extract recipe or partial mash for this?
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primary:15 minute Cascade Pale Ale
Primary 2: Cream of 3 crops
Primary 3: Sam Adams Holiday Porter Clone
bottled:BM's Blue Balls Belgian Wit
15 Minute Cascade Pale Ale
DryHopped Cream of 3 Crops http://hopville.com/brewer/wcarter1227
would you have an extract recipe or partial mash for this?
Well, the pils and wheat are easily found in DME form - 2 lbs of each. The challenge is going to be the rye. Can't steep it as it requires conversion. You'd have to do a mini-mash.
I have a friend that has requested this. I'm not fortunate to keg yet so if you had to make a recomendation on how long I need to condition in a bottle, how long would you say?
I'm of the opinion that wheat beers don't need aging at all, but I did have some bottles of the last batch that made it 3 months and other than turning crystal clear, they still tasted great.
All-Grain - Razzy Wheat
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