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Old 04-20-2010, 05:18 PM   #1
Apr 2010
Posts: 33
Liked 1 Times on 1 Posts

I am taking my first stab at recipe formulation. My brew partner and I have experience with extract brewing from kit but are looking to expand upon that. I am trying to formulate an All Grain recipe (brew in a bag method) for a tart wheat beer. We are leaning towards using raspberry in the secondary. I have looked around but could not find a recipe to go off of for what we want so I am taking a stab at this. Any suggestions would be appreciated.

5 lbs Light Wheat Malt
2.5 lbs 2 row
1 lbs Acidulated Malt
? lbs raspberry
1 oz Mt Hood (60 min boil)

Undecided on yeast. Thinking about a cleaner American ale yeast.

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Old 04-21-2010, 02:51 AM   #2

I really suggest reading the book "designing great beers". This book has been a great book for me and I still pull it out every once in awhile for styles that I'm not 100% on. It will help you along the way in recipe formulation.

As for your recipe...

I'd suggest a 50/50 or 40/60 2-row/wheat mix. I'd also probably keep the acid malt to less than 10% of the total grist. I usually do around a pound of fresh fruit per gallon. With raspberries, you can get by with a little less, especially in a wheat.

Also, go with a wheat yeast.
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.

Another HERMS rig...

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Old 04-21-2010, 06:05 AM   #3
Moose777's Avatar
Apr 2009
Thousand Oaks CA
Posts: 498
Liked 3 Times on 2 Posts

You may want to get a few all grain beers under your belt before you try adding fruit. Then again there's always the jump in with both feet philosophy.. Go for it

KEG 1: (ON TAP) Waldo Lake Amber
KEG 2 :(ON TAP) Imperial Stout
KEG 3: (ON TAP) Irish Red Ale [COLOR="Blue"]
KEG 4:(On Tap) Centennial Blonde
KEG 5: Creamy Bikini
KEG 6:

On deck:
Vanilla Bourbon Porter (for this winter)
Ed Worts Oktoberfest with Kolsh yeast Yummmy
Yooper Stone Ruination IPA

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