Brent’s Bavarian Raspberry Wheat

Brew Day: 7/17/14
Transfer Day: 7/23/14
Bottle Day: 8/3/14

Ingredients:

• 1 lb malted wheat grain
• 3 lbs Breiss Bavarian dry wheat extract
• 3.3 lbs Mallard Malts liquid wheat extract
• 1 oz German Perle
• 1 oz German Smaragd
• 1 oz German Mandarina Bavaria
• 1 package Wyeast German Wheat
• 1 tbsp Irish Moss (for clarity)
• 3 lbs. 1 oz Red Raspberry Puree

Original Gravity: 1.049
Transfer Gravity: 1.012
Final Gravity: 1.010

Estimated ABV: 5.12%

Instructions:

Brew Day – 7/17/14

1. Break open yeast packet.

2. Bring 2.5 gallons of water to a temperature of 160 degrees. Then, add 1 lb malted wheat grain.

3. Steep the grain between 150-160 degrees for 30 minutes

4. Add 2.5 gallons of water to brew kettle and start boil. When the water is boiling, add all malt extract.

5. Hop schedule:

• 0:60 – Perle
• 0:30 – Mandarina Bavaria
• 0:05 – Smaragd

6. After one hour of boiling, take the brew kettle off of the heat and into the ice bath.

7. Once the wort has cooled to ~80 degrees, siphon to the primary fermenter (in the bottling bucket) and pitch the yeast.

Transfer Day — 7/23/14

1. Clean and sanitize secondary fermenter (glass carboy) and all utensils.

2. Pour contents of raspberry puree into secondary fermenter.

3. Transfer beer into secondary fermenter to mix with raspberry puree.

4. Cap with bubbler and bring the secondary fermenter back into the closet.

Bottle Day — 8/3/14

1. Sanitize all equipment.

2. Transfer all beer into bottles and growlers.

3. Save a bit of uncarbonated beer for final gravity reading.

This was our second Raspberry Wheat and the big difference was using raspberry puree as opposed to a mixture of real raspberries and raspberry jam (with no preservatives). Preparing the raspberry flavoring for the beer was pretty labor intensive, so this method was definitely a little easier to do. The sediment level seemed to be pretty high, just like the first Raspberry Wheat. This beer was good, but really sweet and tasted best just one or two at a time.