Red Razz

This was my second go at a red raspberry, and once again I'm very pleased with the results. I believe this will be one of the strongest wheat beers you will ever have, as it is near 6.9% ABV. But because of all the added puree, it is full of flavor and still well balanced. Definitely not your average "grass cuttin" beer!

Brewer:	Gary Slafka		Email:	gtslafka@comcast.net
Beer:	Red Razz		Style:	American Wheat
Type:	Extract w/grain		Size:	5.0 gallons
Color:	10 HCU (~7 SRM)		Bitterness:	18 IBU
OG:	1.068		FG:	1.020
Alcohol:	6.2% v/v (4.9% w/w)
Grain:	1 lb. Flaked wheat
Steep:	Steep flaked wheat until boil.
Boil:	60 minutes	SG 1.113	3.0 gallons
	6.6 lb. Light malt extract 1 lb. Light dry malt extract 1 lb. Wheat extract
	Note that the LME is really liquid wheat malt extract.
Hops:	2 oz. Hallertauer (4.2% AA, 60 min.) .5 oz. Hallertauer (aroma)
Yeast:	Liquid WLP320 American Hefe Weizen
Log:	6/04/06 Brewed, Note that I added four pounds of red raspberry puree into the fermenter prior to the yeast. I purchased this sealed bag from my grocer's (Giant Eagle) bakery. 6/18/06 Bottled 50 12 oz, also added 5 oz of raspberry flavoring. OG was 1072 prior to addition of puree. FG read 1030, but my other batch using the same yeast without puree read FG 1020. I think the real FG was 1020, but because I added the 4 lbs of puree it raised the gravity level and the wort could only absorb so much. Anyway, I would say the OG was 1072 & FG was closer to 1020, which equates to 6.9% ABV.
Carbonation:	5 oz priming sugar, which probs wasn't even necessary with all the sugars still in the wort.
Tasting:	Great raspberry color, aroma, and taste, with a big kick.

Recipe posted 06/27/06.