I'm looking to brew a Raspberry Wheat this coming weekend in preparation for the spring/summer months. This will be the first time I'll be using an adjunct/fruit in a beer, as well as a secondary, so I need some advice.
Here is the base recipe that I'm planning on using:
As you can see in this recipe, the brewer notes to; "Add raspberries to your secondary and let it go to town."
Here are some questions I have:
1- The brewer used Wyeast 1056. This is a an American Ale yeast? Looks like my LHBS doesn't have this. Wouldn't I want to use an American Wheat yeast? Any thoughts on this?
2- Do I need to let this sit in the primary until FG is reached and then rack to a secondary over the raspberries for an additional 2 weeks?
3- When racking to the secondary, how should I add the raspberries? I've read a bunch of different techniques so I'm not sure of the best way. Any help?
4- After the 2 weeks in the secondary, I'm assuming I just rack to my bottling bucket and bottle. Any suggestions as to what style I should use on Tastybrew's priming calculator to carb this up?
Thanks all for your help!