Raspberry Wheat - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Raspberry Wheat

167 calories 15.3 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Gose
Boil Time: 45 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 3.51 gallons
Post Boil Size: 2.75 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Paul Lohmuller
Hop Utilization: 98%
Calories: 167 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Thursday June 30th 2022
1.051
1.010
5.5%
8.5
4.0
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Weyermann - Pilsner2.5 lb Pilsner 36 1.5 34.1%
1.50 lb Raspberry1.5 lb Raspberry - (late boil kettle addition) 3.15 0 20.4%
1.38 lb Briess - Wheat Malt, White1.38 lb Wheat Malt, White 39.1 2.5 18.8%
1.14 lb Weyermann - Pale Wheat1.14 lb Pale Wheat 36 2 15.5%
0.57 lb Weyermann - Acidulated0.57 lb Acidulated 27 3.4 7.8%
4 oz Rice Hulls4 oz Rice Hulls - (late boil kettle addition) 0 0 3.4%
7.34 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 3.9 Mash 60 min 2.88 70.3%
6 g Tettnanger6 g Tettnanger Hops Pellet 3.9 Boil 45 min 5.61 29.7%
20.17 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
1 g Sea salt Spice Boil 10 min.
12 g Crushed Coriander Spice Boil 10 min.
1 g Salt Water Agt Mash 1 hr.
2.40 g Pectic Enzyme Other Secondary 0 min.
 
Yeast
Omega Yeast Labs - Sundew OYL-401
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 46 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 6.84 psi       Temp: 40 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Strike 161 °F 153 °F 60 min
1.51 gal Fly Sparge 212 °F 170 °F 15 min
Starting Mash Thickness: 2.09 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.09 qt/lb 3.05 12.2  
Mash volume with grains 3.5 14  
Grain absorption losses -0.73 -2.9  
Hops absorption losses (mash) -0.02 -0.1  
Remaining sparge water volume (equipment estimates 1.66 g | 6.6 qt) 1.46 5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.71 g | 14.8 qt) 3.51 14  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 2.75 11  
Going into fermentor 2.75 11  
Total: 4.51 18
Equipment Profile Used: System Default
 
Notes

I'm sourcing raspberries from the farmers market. I spoke to a vendor while designing this recipe to confirm that I could purchase fruit that was picked the same day I pitch it in secondary.

Ferment in a plastic bucket. After initial fermentation has died down, crush berries using a sanitized potato masher and bowl, pasteurize by heating to 150-180F for 15min, cool & stir in pectic enzyme, wrap solids in cheese cloth, then pitch into same fermenter.

I'm aiming for a light, malty ale that complements the raspberries. To that end, I decided to brew a gose base for the wheat and pH. I chose Omega Sundew yeast because it offers red fruit esters without the spicy phenols found with other traditional wheat ale yeasts.

Rather than mess with microbial cultures, I'm attempting to achieve a lower pH only with acidulated malt and acid from the raspberries. I want the final beer to have a pH around 4.0, not sour by any means, but a good amount of tartness. After the raspberries finish fermenting, if the pH is too high or the acid isn't perceptible, I'll add additional malic acid when racking off the fruit.

Version 1

Fermentables

  • 1.75lb Weyermann - Pilsner malt
  • 1.75lb Weyermann - Pale Wheat malt
  • 0.50lb Weyermann - Acidulated malt
  • 4oz Rice hulls (added to second half of mash)
  • 1.50lb Raspberries (added to secondary)

    Hop Schedule

  • Mash 60min - 0.5oz Tettnanger 3.9AA
  • Boil 45min - 5g Tettnanger 3.9AA

    Mash/boil schedule

  • Single infusion of 3gal, hold @ 153F for 60min
  • Fly sparge with 1.3gal boiling water to target 3.5gal preboil
  • Boil 45min to target 2.75gal

    Sources

  • Hose Your Nose Gose, Randy Mosher, Radical Brewing, p. 148
  • Raspberry Gose, Mick Spencer, Brew Your Own, https://byo.com/recipe/raspberry-gose/
  • Randy Mosher, Radical Brewing, Tips on brewing gose, brewing with wheat, and brewing raspberry beers
  • John Palmer, How to Brew, Tips on brewing with raspberries, brewing with acidulated malt, adjusting pH for tart/sour ales
  • How to Add Fruit to Beer, Homebrewers Association, https://www.homebrewersassociation.org/how-to-brew/how-to-add-fruit-to-beer/
Last Updated and Sharing
 
806
Views
2
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-09-04 14:01 UTC