Abe’s Raspberry Wheat - Beer Recipe - Brewer's Friend

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Abe’s Raspberry Wheat

292 calories 28.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Abe Brewer
Calories: 292 calories (Per 12oz)
Carbs: 28.5 g (Per 12oz)
Created: Saturday December 29th 2018
1.088
1.020
9.0%
19.2
7.7
4.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Wheat6 lb Dry Malt Extract - Wheat 42 3 40%
5.50 lb American - Pilsner5.5 lb Pilsner 37 1.8 36.7%
0.50 lb American - CaraCrystal Wheat Malt0.5 lb CaraCrystal Wheat Malt 34 55 3.3%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 3.3%
2.50 lb Raspberry, red2.5 lb Raspberry, red - (late boil kettle addition) 2.3 0 16.7%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 19.2 100%
1.50 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
PH can be lowered with Lime Juice to 5.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 150 °F 60 min
5 gal Infusion -- 165 °F 20 min
2 gal Sparge -- 180 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.44 9.8  
Mash volume with grains 2.96 11.8  
Grain absorption losses -0.81 -3.3  
Remaining sparge water volume (equipment estimates 4.62 g | 18.5 qt) 5.16 20.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.47 1.9  
Pre boil volume (equipment estimates 6.46 g | 25.8 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.29 1.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.2 20.8  
Going into fermentor 5.2 20.8  
Total: 7.6 30.4
Equipment Profile Used: System Default
 
Notes

Brewie +
4.5 GL Mash
2.4 Sparge

Slowly add DME to the last 15 mins of the boil stirring in carefully to avoid clumping or scorching.

5 Gal Batch

Primary Ferment 2 weeks
Thaw and add fruit to secondary Ferment 2 weeks
Use sanitized Mesh strainer to remove large fruit
Forced Filtering is optional .5 Micron Filter 4PSI
Keg and age 2 weeks in 34-39 degrees 20PSI
OG = 82
Primary Complete G = 1.014
Fruit addition G - 1.018
Final Gravity = 1.014
Around 10% ABV

Refreshing redish beer with pinkish tint and foam. Smooth and easy drinking.

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  • Last Updated: 2019-02-28 14:53 UTC