Raspberry Wheat Ale
I thought we would try a flavored beer for our second run. This is the raspberry wheat ale.
Add 2 gallons of cold water to the brew pot bring to 160F. Add grain to muslin bag. Steep grain at 160F for 20 min. Add liquid malt extract, Fuggles hops; boil for 30 minutes. Add Halertau Hops, boil for additional 15 min. Remove from heat. Allow about 5 min for wort to cool, add raspberry pie topping. Cool wort to 80-90F. Add 4 gallons of water to the primary fermenter then cooled wort. Pitch yeast. Ferment until finished gravity has been reached. Boil 1 1/4 priming sugar in 1 qt water cool to 160F add Raspberry Brandy cool to 75F. Mix well, dont splash the fermented beer. Bottle. This is a single stage brew.
Our original gravity was 1.044. ABV estimate 4.2% - 4.9%
I thought we would try a flavored beer for our second run. This is the raspberry wheat ale.
| 6.6 Lbs | Muntons Wheat LME |
| 16 oz | 2 Row American grain malt |
| 3/4 oz | Fuggles Hops |
| 1/4 oz | Halertau Hops |
| 1 | White Labs California Ale Yeast |
| 12 oz | Comstock Raspberry Pie Topping |
| 4 oz | Raspberry Brandy |
| 6 gal | Bottled Spring water |
| 1 1/4 cup | Corn Sugar for priming |
Add 2 gallons of cold water to the brew pot bring to 160F. Add grain to muslin bag. Steep grain at 160F for 20 min. Add liquid malt extract, Fuggles hops; boil for 30 minutes. Add Halertau Hops, boil for additional 15 min. Remove from heat. Allow about 5 min for wort to cool, add raspberry pie topping. Cool wort to 80-90F. Add 4 gallons of water to the primary fermenter then cooled wort. Pitch yeast. Ferment until finished gravity has been reached. Boil 1 1/4 priming sugar in 1 qt water cool to 160F add Raspberry Brandy cool to 75F. Mix well, dont splash the fermented beer. Bottle. This is a single stage brew.
Our original gravity was 1.044. ABV estimate 4.2% - 4.9%
1 comment:
Raspberry wheat... It came out great but not without some heartburn. This was our first attempt at a single stage starting in a carboy. Quite a learning experience.
About 24 hours into the ferment, the fermentation lock blew right off the top of the carboy. What A mess. I was in the other room watching tv when i heard a pop come from the kitchen. The next thing I saw was foam spewing out of the stopper.
I learned about the essential 'blow off technique' Quickly I cleaned off the top of the fermenter with a chlorine bleach solution, and replaced the stopper, I added a 1/4 x 2ft plastic tube going into a half full bottle of water to serve as a ferment lock. This one fermented violently for about 3 more days.
The other thing that I found out is that the priming sugar solution will settle out to the bottom of the fermenter even after it is mixed, this makes bottling a bit harder. Half of the beer came out well carbonated (no exploding bottles tho) and the other half was very lightly carbonated.
The bottles were left for about 2 1/2 weeks before we started to drink them. It was good, I really enjoyed it. But maybe for the next batch I do I will substitute some sort of raspberry extract rather than a pie topping because it was a little fruit bitter (not hop bitter).
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