Raspberry Wheat - Beer Recipe - Brewer's Friend

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Raspberry Wheat

183 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23.54 liters
Post Boil Size: 20.75 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 183 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Wednesday April 21st 2021
1.055
1.017
4.9%
7.5
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.12 kg German - Vienna1.12 kg Vienna 37 4 17.2%
2.24 kg US - Pale 2-Row2.24 kg Pale 2-Row 37 1.8 34.4%
2.18 kg American - Wheat2.18 kg Wheat 38 1.8 33.4%
0.12 kg Corn Sugar - Dextrose0.12 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 1.8%
0.56 kg German - CaraFoam0.56 kg CaraFoam 37 1.8 8.6%
0.30 kg Lactose (Milk Sugar)0.3 kg Lactose (Milk Sugar) 41 1 4.6%
6.52 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz BSG - Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 2.7 Boil at 100 °C 60 min 5.01 50%
0.50 oz BSG - Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 2.7 Boil at 100 °C 15 min 2.49 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 kg Raspberries Flavor Secondary 10 days
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
20.6 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
121 8 12 152 72 0
2g gypsum
8g calchlor
6 ml Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 67 °C 60 min
10 L Sparge -- 76 °C 10 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 22.3
Mash volume with grains 26.3
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 10.3 L) 8.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 25.8 L) 23.5
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 20 L) 20.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.8 L) 20
Total: 30.3  
Equipment Profile Used: System Default
 
Notes

Irish Moss
Yeast Nutrent

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  • Last Updated: 2023-05-05 14:16 UTC