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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:
Beer: Red Razz Style: American Wheat
Type: Extract w/grain Size: 5.0 gallons
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.