Steamin' Rasberry Wheat

My goal was to create a light color, summer brew with a fruit quality.
This is the results of six previous batches used to tune and refine
this recipe. Drop me a line if you try this one and let me know your
thoughts!

Brewer:	Chris Cooper		Email:	Chris_Cooper@hp.com
Beer:	Steamin' Rasberry Wheat		Style:	Fruit beer
Type:	All grain		Size:	5 gallons
Color:	5 HCU (~5 SRM)		Bitterness:	22 IBU
OG:	1.058		FG:	1.014
Alcohol:	5.7% v/v (4.4% w/w)
Water:	1 table spoon of gypsum in mash water (water was bottled spring water)
Grain:	5 lb. American 2-row 5 lb. Wheat malt 2 lb. American Vienna
Mash:	65% efficiency
	I use a simple infusion mash at 158 held for 60 minutes by placing Mash Tun in my oven. (16 quarts of 180 water mixed with the 12 pounds of grain for the original infusion). Mash-out was achieved by returning the mash tun to my stove and heating gently while adding 1 gallon of 180 water and stirring gently until the temperature reached 172. I have a plastic bucket with a false bottom for the sparge and recirculated approximately 1 gallon before adjusting for a moderate/slow run off , I topped the sparge off with an addittional gallon of 180 water two times for a total sparge time of 40 minutes. Total collection was 6 gallons.
Boil:	60 minutes	SG 1.048	6 gallons
	I added Irish Moss for the last 5 minutes of the boil (rehydrated from a powder in warm water)
Hops:	1.0 oz. Fuggles (5.1% AA, 60 min.) .5 oz. Cascade (4.2% AA, 30 min.) .5 oz. Cascade (aroma)
Yeast:	Wyeast #2112 Califorina Common yeast (fully developed "smack pack", no starter) Had good fermentation activety within 16 hours.
Log:	I did primary fermentation in a closed glass carboy with a blow off tube, the fermentation head was about 2-3 inches thick at it's peak and the main fermentation was finished after 4 days, I then racked to a secondary for clearing (another closed glass carboy) for 5 more days. At bottling I added 2/3 of a bottle of "Carlsons" Rasberry extract. Note! From previous batches I have learned that you should only use 1/2-2/3 of a bottle for a five gallon batch (unless you like an overpowering rasberry flavor). The fermentation temperature was approximately 68.
Carbonation:	This batch was going to be kegged so I primed with 1/2 cup of corn sugar.
Tasting:	I have made this formulation twice now and am very happy with it. The only thing I would like to try is to dry-hop instead of aroma-hop a batch just to compare.

Recipe posted 07/07/97.