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Rasgasm

Wow, this beer really turned out great. A classic American wheat using an American wheat yeast strain kept the bannana esters down low really allowing the flavor of the grain and rasberry to come out. A crisp, clean beer with a great finish. Perfect for summer.

Brewer: Eric D'Ancicco Email: ericd@jrcamerica.com
Beer: Rasgasm Style: American Wheat
Type: All grain Size: 6 gallons
Color:
7 HCU (~6 SRM)
Bitterness: 13 IBU
OG: 1.060 FG: 1.011
Alcohol: 6.4% v/v (5.0% w/w)
Water: The water in Washington is slightly soft, so I made no changes. My mash Ph was at 5.2, so within acceptable limits.
Grain: 8 lb. American 2-row
2 lb. Wheat malt
1 lb. American crystal 20L
1.5 lb. Flaked wheat
Mash: 70% efficiency
Mash in with 1qt. water per pound of grain at 143°. This should stabalize at around 132-134°. Rest for 30 minutes. Add around 5qts of boiling water to the mash to raise the temp to 150°. Rest for 50 minutes. Raises temp to 160° and rest for 20 minutes. Raise temp to 168 to mash out.
Boil: 60 minutes SG 1.060 6 gallons
1 lb. Honey
A pinch of Irish Moss at 45 minutes in, but definetly not necessary since it is a wheat.
Hops: 1 oz. Saaz (3.75% AA, 60 min.)
.5 oz. Willamette (5% AA, 15 min.)
Yeast: Wyeast American Wheat.
Log: When you rack from the primary to the secondary, add 5oz of rasberry extract.
Carbonation: 3/4 cup of corn sugar to prime for bottling.
Tasting: Amazing!

Recipe posted 07/17/06.