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#113 Raspberry Bavarian Wheat

This was brewed to be a cross between a Berliner & a Weissbier.
Low in alcohol, and a good summer refresher.

Brewer: Olde Phenomian Email: wortsbrewing@cyberportal.net
Beer: #113 Raspberry Bavarian Wheat Style: Wheat Beer with Fruit
Type: All grain Size: 5.5 gallons
Color:
3 HCU (~3 SRM)
Bitterness: 9 IBU
OG: 1.042 FG: 1.022
Alcohol: 2.6% v/v (2.1% w/w)
Water: Soft water. Sparge water treated with 88% Lactic acid to 5.2 pH.
Grain: 4 lb. German Pilsner
4 lb. Wheat malt - Fine crush
1 lb. Torrified wheat - Broken
Mash: 69% efficiency
Dough-in at 104°F and hold at that temp for 10 min.; add heat and
raise to 122°F hold for 30 min.; add 4-1/2 Qts boiling water to raise
temp to 148°F hold for 40 min. add heat to 156°F hold 30 min or
until conversion. Mash out at 168°F for 5 min.
Sparge with 18 Qts 170°F water.
Boil: 90 minutes SG 1.036 6.5 gallons
@ 45 min Remove 56 oz of spiese, and cool... 8 oz added to yeasted
carboy.
@ 30 min Add 1/8 tsp licorice extract powder.
@ 15 min Add 1/2 tsp re-hydrated Irish Moss flakes.
Hops: .5 oz. Styrian Goldings (4.8% AA, 90 min.)
Yeast: YCKC A50 Bavarian Wheat started from slant, pitched @ 64°F ~ 1/2.
Log: Primary in glass @ 64°F for 16 days. Condition in corny keg with
the balance of the spiese ((48 oz) is reduced 1/2 by boiling
and) used to carbonate along with 4 oz HopTech Raspberry flavoring.
Carbonation: Let carbonate in keg for 6 days at 72°F, then store & dispense at
~60°F.
Tasting: Nice session brew.

Recipe posted 02/07/98.