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"Head in a Weiss" Raspberry Wheat

I took some ideas from the original Scheider-Weiss recipe and took some liberties with the fermentables and hops additions.

Brewer: Bill Carleton Email: gwillhunt@hotmail.com
URL: http://www.billcarleton.com
Beer: "Head in a Weiss" Raspberry Wheat Style: Weizen/Weissbier
Type: Extract w/grain Size: 5 gallons
Color:
1 HCU (~1 SRM)
Bitterness: 39 IBU
OG: 1.014 FG: 1.010
Alcohol: 0.5% v/v (0.4% w/w)
Water: 6.5 gallons of Spring water were used for this batch. Clean, crisp spring water is the source of the German-style wheat.
Grain: .5 lb. GR Weyerman Pilsner
1 lb. GR Weyerman Wheat malt
.25 lb. GR Weyerman Cara-Foam
.25 lb. GR Weyerman Cara-Aroma
Steep: Steep for 30min at 155 degrees.
Boil: 60 minutes SG 1.028 2.5 gallons
1 lb. Belgian candi sugar
4.5 lb. Munton's Wheat
3.3 lb. Breiss Light Liquid Extract
1.0 lb. Agave Natural Sweetener
Irish Moss at 20 minutes to clarify.
Hops: 1 oz. Hallertauer Hersbrucker (5% AA, 60 min.)
.5 oz. Hallertauer Hersbrucker (5% AA, 45 min.)
.5 oz. Saaz (3.75% AA, 30 min.)
.25 oz. Saaz (3.75% AA, 15 min.)
.5 oz. Hallertauer Hersbrucker (aroma)
.25 oz. Saaz (aroma)
Yeast: WYeast 3068 Weihenstephan Weizen Activator to innoculate 5 gals.

Log: Temperature Range: 64-75° F (18-24° C)
Yeast Alcohol Tolerance: approximately 10% ABV

Ferment for 6-7 days in primary.
Rack into Secondary and add 5lbs of Pasteurized Raspberry Preserves
Bottle after 7 days in secondary.
Carbonation: 3/4 cub corn sugar for bottling. Boil with 2 cups of water, let it cool, and add it to the racking bucket.

Recipe posted 11/04/08.