Raspy Wheat Ale

Brewer:	M. Gann		Email:	mgann10@aol.com
Beer:	Raspy Wheat Ale		Style:	American Wheat
Type:	All grain		Size:	5 gallons
Color:	6 HCU (~5 SRM)		Bitterness:	21 IBU
OG:	1.050		FG:	1.010
Alcohol:	5.2% v/v (4.0% w/w)
Grain:	3.59 lb. American 2-row 4.31 lb. Wheat malt 5.7 oz. American crystal 40L 0.72 lb. Dextrine malt (Cara-Pils) 0.72 lb. Flaked wheat
Mash:	70% efficiency
	152 degrees for one and a half hours/ 1.5 quarts per pound.
Boil:	60 minutes	SG 1.033	7.5 gallons
	One warfloc tablet used at 5 minutes left on boil.
Hops:	0.89 oz. Willamette (5% AA, 60 min.) 0.89 oz. Willamette (5% AA, 5 min.)
Yeast:	No starter with Saf-Ale 05
Log:	Primary 2 weeks at 69 degrees, rack to bottling bucket and bottled.
Carbonation:	2.4 volumes	Corn Sugar: 4.17 oz. for 5 gallons @ 69°F
	or 3/4 cups, bottle condition for three weeks.
Tasting:	Beer is very drinkable, may back off to 1.5oz of raspberry extract or may not. Any extract will due, I used Kroger brand, turned out fine. Add extract at bottling.

Recipe posted 12/23/13.