Saturday 3 March 2012

Raspberry Wheat Ale

This recipe is from Brewing Classic Styles, it's the 'Apricot Wheat' with a little twist having the Raspberry subbed in for the Apricot flavouring. This is my second attempt at this brew, and the first batch turned out perfectly, so there are no changes to the recipe here.

5 Gallon Batch

Grain Bill:
  • 5.6 lb - 2 row
  • 5.6 lb - Wheat Malt
  • 0.5 lb - Crystal 15L

Hops:

  • 24 g Willamette (60)

Flavouring:

  • 2 oz Raspberry Extract

Yeast:

  • Dry German Wheat Yeast (Repitched /w Starter)

Schedule:

  • Split Brewed (2 pots to brew on stove)
  • 40 Minute Boil
  • Fermented at 65 F for 1 Weeks (Rushed for St Patty's day)