Rasgasm

Wow, this beer really turned out great. A classic American wheat using an American wheat yeast strain kept the bannana esters down low really allowing the flavor of the grain and rasberry to come out. A crisp, clean beer with a great finish. Perfect for summer.

Brewer:	Eric D'Ancicco		Email:	ericd@jrcamerica.com
Beer:	Rasgasm		Style:	American Wheat
Type:	All grain		Size:	6 gallons
Color:	7 HCU (~6 SRM)		Bitterness:	13 IBU
OG:	1.060		FG:	1.011
Alcohol:	6.4% v/v (5.0% w/w)
Water:	The water in Washington is slightly soft, so I made no changes. My mash Ph was at 5.2, so within acceptable limits.
Grain:	8 lb. American 2-row 2 lb. Wheat malt 1 lb. American crystal 20L 1.5 lb. Flaked wheat
Mash:	70% efficiency
	Mash in with 1qt. water per pound of grain at 143°. This should stabalize at around 132-134°. Rest for 30 minutes. Add around 5qts of boiling water to the mash to raise the temp to 150°. Rest for 50 minutes. Raises temp to 160° and rest for 20 minutes. Raise temp to 168 to mash out.
Boil:	60 minutes	SG 1.060	6 gallons
	1 lb. Honey
	A pinch of Irish Moss at 45 minutes in, but definetly not necessary since it is a wheat.
Hops:	1 oz. Saaz (3.75% AA, 60 min.) .5 oz. Willamette (5% AA, 15 min.)
Yeast:	Wyeast American Wheat.
Log:	When you rack from the primary to the secondary, add 5oz of rasberry extract.
Carbonation:	3/4 cup of corn sugar to prime for bottling.
Tasting:	Amazing!

Recipe posted 07/17/06.