Hey guys. My dad and I are planning out our second annual Christmas season brew day. He's been home brewing for 2 years, and he got me started on it a year ago with a brew day when I was visiting him between Christmas and New Years last year. We both have been all grain brewing, BIAB style with a rinse sparge process for 1-2.5 gallon batches.
We have been talking about another brew day this upcoming holiday, and we are looking to try something different. He wanted something Belgian, and I thought it would be fun to try a fruit beer of some kind, so we settled on a Belgian raspberry witbier. We are venturing out to create our own recipe. I'm looking to keep it simple, but wanted some thoughts from you guys on if I needed to make any tweaks.
I'm targeting a 2.5 gallon nominal batch size, using a stove top BIAB process with a grain rinse for a sparge.
2lbs 10oz - Pale Malt (2 Row) (50%)
2lbs 3 oz - White Wheat (40.9 %)
7.7 oz - Flaked Oats (9.1%)
0.41 oz Hallertau Hops @ 60 mins
Wyeast 3944 Belgian Witbier Yeast
1.25 lb Fresh Raspberries (add to secondary)
According to Beersmith, I'm looking at the following (Realizing that the sugar from the raspberries may alter my ABV):
Est Original Gravity: 1.055 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 15.1 IBUs
Est Color: 4.7 SRM
In general, I took some simple Blue Moon clone recipes that I found, and removed any citrus adders (coriander & orange peel), and added the raspberries instead. And scaled down in beer smith to the 2.5 gallon size.
I've never really taken a step out there to piece together a recipe of my own, even though I'm basically starting with a base recipe and modifying it. Any thoughts on going this direction with the recipe?
I don't really want this thing to taste like I'm drinking raspberry juice with some beer splashed in it. I also don't want to go too subtle with it either. I saw a post somewhere recommending a ratio of about 2.5 lbs of raspberries / 5 gallon. That's how I settled on 1.25 lb of raspberries. However, I'm looking for some guidance there on fine tuning that number for what I'm looking for.
We have been talking about another brew day this upcoming holiday, and we are looking to try something different. He wanted something Belgian, and I thought it would be fun to try a fruit beer of some kind, so we settled on a Belgian raspberry witbier. We are venturing out to create our own recipe. I'm looking to keep it simple, but wanted some thoughts from you guys on if I needed to make any tweaks.
I'm targeting a 2.5 gallon nominal batch size, using a stove top BIAB process with a grain rinse for a sparge.
2lbs 10oz - Pale Malt (2 Row) (50%)
2lbs 3 oz - White Wheat (40.9 %)
7.7 oz - Flaked Oats (9.1%)
0.41 oz Hallertau Hops @ 60 mins
Wyeast 3944 Belgian Witbier Yeast
1.25 lb Fresh Raspberries (add to secondary)
According to Beersmith, I'm looking at the following (Realizing that the sugar from the raspberries may alter my ABV):
Est Original Gravity: 1.055 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 15.1 IBUs
Est Color: 4.7 SRM
In general, I took some simple Blue Moon clone recipes that I found, and removed any citrus adders (coriander & orange peel), and added the raspberries instead. And scaled down in beer smith to the 2.5 gallon size.
I've never really taken a step out there to piece together a recipe of my own, even though I'm basically starting with a base recipe and modifying it. Any thoughts on going this direction with the recipe?
I don't really want this thing to taste like I'm drinking raspberry juice with some beer splashed in it. I also don't want to go too subtle with it either. I saw a post somewhere recommending a ratio of about 2.5 lbs of raspberries / 5 gallon. That's how I settled on 1.25 lb of raspberries. However, I'm looking for some guidance there on fine tuning that number for what I'm looking for.