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Razbarb Wheat

Almost summer and needed to use the left overs from last year's raspberry and rhubarb harvest somehow...

Brewer: Social Experiment Brewing Co Email: -
Beer: Razbarb Wheat Style: Weizen/Weissbier
Type: Partial mash Size: 5 gallons
Color:
5 HCU (~4 SRM)
Bitterness: 8 IBU
OG: 1.053 FG: 1.008
Alcohol: 5.9% v/v (4.6% w/w)
Water: .5 tsp gypsum in strike water and sparge water
Grain: 2 lb. Wheat malt
.5 lb. German Vienna
.75 lb. German Munich
1 lb. Dextrine malt (Cara-Pils)
1 lb. Flaked wheat
Mash: 68% efficiency
Mash in 1.5 gal 135F water, hold at 122 for 30 min.

Add .75 - 1 gallon boiling water - stabilize at 158 for 45 min.

Mash out at 165.
Boil: 60 minutes SG 1.089 3 gallons
3.75 lb. Wheat extract
Hops: .5 oz. Mt. Hood (5.1% AA, 60 min.)
.5 oz. Mt. Hood (5.1% AA, 15 min.)
.5 oz. Mt. Hood (aroma)
Yeast: 3rd generation White Labs Hefeweizen yeast in starter made 1 day prior to brewing
Log: Added 4 lbs of frozen raspberries and 1 lb of frozen rhubarb, sterilized at just below boiling point for 10-15 minutes, in secondary.
Carbonation: 4.0 volumes Corn Sugar: 8.26 oz. for 5 gallons @ 64F

Recipe posted 03/29/09.