Recipe Type: Extract
Yeast: California V Ale WLP051
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5 1/2
Original Gravity: 1.055
Final Gravity: 1.016
IBU: 24.6
Boiling Time (Minutes): 60
Color: 5.2
Primary Fermentation (# of Days & Temp): 10 - 14 days
Additional Fermentation: No
Secondary Fermentation (# of Days & Temp): No
Tasting Notes: Very nice head with pour that diminishes to a lace that lasts. Very nice!

2 x 3.3 lbs. cans of Bavarian Wheat LME
1 lbs. Briess DME Weisen
8 oz. Caramel 10L
8 oz. Carapils
12 oz. Wheat malt
2oz. Hallertau Hops
California V Ale yeast (WLP051)
1 - 3 lbs. 1oz. can Red Raspberry Puree

Note : My OG was 1.055 and my FG was 1.015. ABV was around 5%

Fill kettle with 2.5 gallons of water. Turn on heat, and steep the grains until you reach 150 F (about 15 mins). Remove grains and discard. Bring to a boil then remove from heat add one can of the Bavarian Wheat LME. Bring back up to a boil once LME is fully desolved. Once you have a nice rolling boil, set your timer for 60 mins and add your first hop addition. With 5 mins left in the boil, your ready for your final hop addition. After 60 mins has passed add your last can of Bavarian Wheat LME and 1 lbs. Briess Weisen DME. Once extracts are fully desolved remove HOT wort from heat and cool with either a wort chiller and/or an ice bath. Bring temps down to 76 F and add the Raspeberry Puree. Shake or stir wort vigorously to aerate and mix puree with wort. Pitch yeast and ferment at 66-70 F for 10 - 14 days. Bottle condition for 2 weeks at 66 -70 F. It is now ready to be thrown in some bottles or a keg and Chilled. My wife and friends really enjoyed this recipe. Enjoy!