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Old 10-09-2009, 03:42 PM   #1
jkarp
 
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Jun 2008
Elizabeth, CO
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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.

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.
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Old 11-11-2009, 03:14 PM   #2
wcarter1227
 
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Jun 2009
Austintown,OHIO
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would you have an extract recipe or partial mash for this?
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Old 11-11-2009, 04:07 PM   #3
jkarp
 
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Elizabeth, CO
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Quote:
Originally Posted by wcarter1227 View Post
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.

 
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Old 03-18-2010, 07:09 PM   #4
funkblastin
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Mar 2010
Duluth, Georgia
Posts: 11

Does this look right for a 5 gal batch?

Pilsener (Belgian) - 4.25lbs
Malted Wheat (Belgian) - 4.25lbs
Flaked Rye - 1.5lb
Sterling (7.5%) - 1.0oz @ 60min
Sterling (7.5%) - 0.5oz @ 5min
Frozen raspberries - 2.1lbs

 
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Old 03-19-2010, 09:14 PM   #5
jkarp
 
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Looks good to me funkblastin. I need to fire another batch of this up...

 
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Old 03-19-2010, 09:34 PM   #6
funkblastin
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Mar 2010
Duluth, Georgia
Posts: 11

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?

 
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Old 03-20-2010, 01:40 AM   #7
jkarp
 
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Jun 2008
Elizabeth, CO
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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.

 
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Old 03-22-2010, 02:44 PM   #8
funkblastin
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Mar 2010
Duluth, Georgia
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Cool Cool. I'll keep you updated! I'm going to do a small batch in a few days.

 
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Old 04-06-2010, 04:10 AM   #9
FungusBrew
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Sep 2009
Illinois
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How much raspberry flavor showed through?

I was considering doing this recipe, and throwing in a 1.5lbs of peaches? How do you think that would turn out?

 
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Old 04-06-2010, 05:36 AM   #10
funkblastin
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Mar 2010
Duluth, Georgia
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I just tasted mine today 4 days after the fruit addition and on a 1 - 10 scale the fruit taste is about a 4. Tasted great though.

As for peaches, I wouldn't personally. I had a microbrew the other day that was peach based and it tasted like wine... Ewwwww...
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