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Raspberry Saaz Wheat

Homebrew Beer Recipe

aj
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Submitted by aj on Sat, 06/11/2011 - 15:48
Style (BJCP): 
17A. Wheat Beer - Bavarian Weizen
Volume in US Gallons: 
5 gal
Extract Ingredients: 

3.3 lb Wheat Malt Extract Syrup
1.5 lb Wheat Malt
1.0 lb Wheat Dry Extract
8 oz Caramel/Crystal Malt - 10-20L
@ 5 min: 3 lb 1 oz Raspberry Puree (or 3 lb frozen Raspberries) @ 5 min

1.0 oz Mt Hood Hops @ 45 min
1.0 oz Saaz Hops @ 5 min

German Ale Yeast (Wyeast 1007)

Extract Instructions: 

In about 3-4 gal of H20, steep grains at 160-170F for 30 minutes. Remove grains and rinse with 2 qt hot (~170F) water. Discard grains. Bring to boil. Turn off heat and add malt extracts (liquid or dry). Stir until dissolved. Turn heat back on and bring to boil. Set a 60 minute boil timer. Add hops according to schedule above. Add fruit at 5 minutes before end of boil timer. Cover and maintain temp at 170 or higher for last 5 minutes (pasteurizes fruit). Cool wort to about 70F, add to fermenter and top off to 5 gal with cool H2O. Pitch yeast around 65F. German ale yeast ferments anywhere in the 55-68F range.

Final Gravity: 
1.012
Original Gravity: 
1.048
SRM (color): 
5
IBU: 
15
Official HBX Recipe: 
yes
4
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