Raspberry Wheat - Woodstock beer - Beer Recipe - Brewer's Friend

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Raspberry Wheat - Woodstock beer

217 calories 19.2 g 16 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 16 gallons (fermentor volume)
Pre Boil Size: 17.93 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 75% (brew house)
Source: The Eddy Brewing Company
Rating:
4.00 (1 Review)

Calories: 217 calories (Per 16oz)
Carbs: 19.2 g (Per 16oz)
Created: Friday November 19th 2021
1.066
1.012
7.2%
21.0
8.8
5.9
191.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20.36 lb Canada Malting - WHITE WHEAT MALT20.36 lb WHITE WHEAT MALT $ 0.11 / oz
$ 35.83 		38.1 3.5 52.4%
14.55 lb Briess - Brewers Malt 2-Row14.55 lb Brewers Malt 2-Row $ 0.10 / oz
$ 23.28 		37 1.8 37.5%
2.91 lb Briess - Caramel Malt - 40L2.91 lb Caramel Malt - 40L $ 0.11 / oz
$ 5.12 		35.4 40 7.5%
1 lb Rice Hulls1 lb Rice Hulls $ 0.11 / oz
$ 1.76 		0 0 2.6%
38.82 lbs / $ 66.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 oz Hallertau Tradition (Germany)5 oz Hallertau Tradition (Germany) Hops $ 2.50 / oz
$ 12.50 		Pellet 5 Boil 30 min 21 100%
5 oz / $ 12.50
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Gypsum Water Agt Mash 0 min.
25 lb raspberries $ 4.00 / lb
$ 100.00 		Flavor Primary 7 days
4.95 tsp CaCl Water Agt Mash 0 min.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Salt Water Agt Mash 1 hr.
$ 100.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
$ 6.25 / each
$ 12.50
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 733 B cells required
$ 12.50 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.02 psi       Temp: 40 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Slightly hard water, no odors.
Clean drinking.

Acid level becomes balanced with the addition of the raspberries.
Raspberries are mildly acidic, they contain a variety of organic acids, including citric, malic, and quinic acids.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal protein rest Steeping 155 °F 122 °F 15 min
10 gal Saccharification Rest Strike 122 °F 152 °F 60 min
6 gal Sparge 152 °F 175 °F 30 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.69 gal (70.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.69 gal (22.75 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 20.09 gal (80.36 qt). Suggest reducing strike water volume to 8.89 gal (35.58 qt) and adding 8.09 gal (32.36 qt) sparge/top-off. 16.98 67.9  
Strike water volume at mash thickness of 1.75 qt/lb 16.98 67.9  
Mash volume with grains 20.09 80.4  
Grain absorption losses -4.85 -19.4  
Remaining sparge water volume (equipment estimates 5.81 g | 23.2 qt) 6.05 24.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 17.69 g | 70.8 qt) 17.93 71.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 16 64  
Going into fermentor 16 64  
Total: 23.03 92.1
Equipment Profile Used: System Default
 
Notes

boil raspberries to kill off any natural yeast/bacteria before adding to fermenter.

Ferment at 68 degrees for one week
Pasteurize raspberries, cool then add and ferment until final gravity is reached.

Strain when racking.
Prime with corn syrup dissolved in water.
Condition for two weeks at room temperature then move to the refrigerator for one week.

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  • Last Updated: 2024-07-08 17:41 UTC