"Head in a Weiss" Raspberry Wheat

I took some ideas from the original Scheider-Weiss recipe and took some liberties with the fermentables and hops additions.

Brewer:	Bill Carleton		Email:	gwillhunt@hotmail.com
URL:	http://www.billcarleton.com
Beer:	"Head in a Weiss" Raspberry Wheat		Style:	Weizen/Weissbier
Type:	Extract w/grain		Size:	5 gallons
Color:	1 HCU (~1 SRM)		Bitterness:	39 IBU
OG:	1.014		FG:	1.010
Alcohol:	0.5% v/v (0.4% w/w)
Water:	6.5 gallons of Spring water were used for this batch. Clean, crisp spring water is the source of the German-style wheat.
Grain:	.5 lb. GR Weyerman Pilsner 1 lb. GR Weyerman Wheat malt .25 lb. GR Weyerman Cara-Foam .25 lb. GR Weyerman Cara-Aroma
Steep:	Steep for 30min at 155 degrees.
Boil:	60 minutes	SG 1.028	2.5 gallons
	1 lb. Belgian candi sugar 4.5 lb. Munton's Wheat 3.3 lb. Breiss Light Liquid Extract 1.0 lb. Agave Natural Sweetener
	Irish Moss at 20 minutes to clarify.
Hops:	1 oz. Hallertauer Hersbrucker (5% AA, 60 min.) .5 oz. Hallertauer Hersbrucker (5% AA, 45 min.) .5 oz. Saaz (3.75% AA, 30 min.) .25 oz. Saaz (3.75% AA, 15 min.) .5 oz. Hallertauer Hersbrucker (aroma) .25 oz. Saaz (aroma)
Yeast:	WYeast 3068 Weihenstephan Weizen Activator to innoculate 5 gals.
Log:	Temperature Range: 64-75° F (18-24° C) Yeast Alcohol Tolerance: approximately 10% ABV Ferment for 6-7 days in primary. Rack into Secondary and add 5lbs of Pasteurized Raspberry Preserves Bottle after 7 days in secondary.
Carbonation:	3/4 cub corn sugar for bottling. Boil with 2 cups of water, let it cool, and add it to the racking bucket.

Recipe posted 11/04/08.