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funkblastin · 04-09-2010, 07:45 PM

Bottleing tonight. Only 2-3 weeks away!

**Pappers_** · 04-13-2010, 12:22 AM

Hi J - I'm going to brew something like this, 50/50 mix of wheat/pilsner malt, maybe sub a little munich for some pilsner. One thought I had was to lower the ibu's to less than 20 and just use a bittering addition (60 minutes), no flavor or aroma additions. Make this very light, dry, crisp (maybe a 149 degree mash) and try to let the raspberry flavor come through. What do you think?

Thanks for the recipe! Its really great to have tried and true recipes like this - thanks for sharing it!

Jim

**jkarp** · 04-13-2010, 01:13 AM

Quote:

Originally Posted by Pappers

Hi J - I'm going to brew something like this, 50/50 mix of wheat/pilsner malt, maybe sub a little munich for some pilsner. One thought I had was to lower the ibu's to less than 20 and just use a bittering addition (60 minutes), no flavor or aroma additions. Make this very light, dry, crisp (maybe a 149 degree mash) and try to let the raspberry flavor come through. What do you think?

You could definitely drop the late hop addition and cut the IBUs. I wouldn't go too low on the mash temp though as the raspberries already add a dry / astringent finish and you risk loosing the grain flavors.

**Pappers_** · 04-13-2010, 02:05 AM

Quote:

Originally Posted by jkarp

You could definitely drop the late hop addition and cut the IBUs. I wouldn't go too low on the mash temp though as the raspberries already add a dry / astringent finish and you risk loosing the grain flavors.

Right, using the malt to balance the tartness of the raspberries. Thanks!

FungusBrew · 04-19-2010, 11:41 PM

How about a single infusion around 152degrees? Keeping the hop additions normally posted? How do you think it would turn out?

**jkarp** · 04-20-2010, 12:22 AM

I'd think good FB. In fact, I wouldn't hesitate to do a 152 single infusion on this brew.

FungusBrew · 04-20-2010, 03:08 AM

I'll give it a try and tell you how it turns out. Thanks.

digphish · 04-23-2010, 02:53 PM

So I went to my LHBS and told them I wanted to make a partial-mash raspberry wheat beer, and they helped me put together a recipe. I also asked about adding Rye, and they looked at me funny. So I went with their recommendation , and this is what I have:

1lb Munich
3lb German Pilsner
3lb White Wheat
5lb wheat DME

The hops I chose were:
1oz tettanang (60 min)
1oz Saaz (15 min)

add raspberry flavoring at kegging
Yeast: WL380 (hefe) or english ale WL004

Couple of question:

Does this sound like too much grain or DME? Should I cut back 1-2lbs of DME?

1oz of Saaz...should I do it all at 15 minutes or maybe 1/2oz 30 min and 1/2oz at 15 min?

Which yeast do I use? I was leaning toward the irish ale as it is cleaner, but am still looking for input.

Thanks!

FungusBrew · 04-25-2010, 04:32 AM

I've always liked Safeale WB-06, or wyeast 1056. Safeale WB-06 is a winner in my book for fruity wheat's. Or maybe even wyeast 3068 weihenstephen?

What size batch are you looking to do? Too bad they looked at you funny for asking about rye. One of the beauties of homebrewers lies within our creative boundaries, which jkarp tapped into for this one. I just brewed his recipe today with a single infusion, and I'm super excited for the end product. I love the spicy, effervescence that rye imparts, and am looking forward to see if it really accentuates this brew.

**jkarp** · 04-25-2010, 12:20 PM

digphish - consider WLP320 as well. It's a little less "in your face" than 380 and throws less sulfur. I don't think an english ale would work well, but I've never tried it in a wheat...