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Razbarb Wheat
Almost summer and needed to use the left overs from last year's raspberry and rhubarb harvest somehow...
| Brewer: | Social Experiment Brewing Co | Email: | - | |||||
| Beer: | Razbarb Wheat | Style: | Weizen/Weissbier | |||||
| Type: | Partial mash | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 8 IBU | |||||
| OG: | 1.053 | FG: | 1.008 | |||||
| Alcohol: | 5.9% v/v (4.6% w/w) | |||||||
| Water: | .5 tsp gypsum in strike water and sparge water | |||||||
| Grain: | 2 lb. Wheat malt .5 lb. German Vienna .75 lb. German Munich 1 lb. Dextrine malt (Cara-Pils) 1 lb. Flaked wheat |
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| Mash: | 68% efficiency | |||||||
| Mash in 1.5 gal 135°F water, hold at 122 for 30 min. Add .75 - 1 gallon boiling water - stabilize at 158° for 45 min. Mash out at 165. |
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| Boil: | 60 minutes | SG 1.089 | 3 gallons | |||||
| 3.75 lb. Wheat extract | ||||||||
| Hops: | .5 oz. Mt. Hood (5.1% AA, 60 min.) .5 oz. Mt. Hood (5.1% AA, 15 min.) .5 oz. Mt. Hood (aroma) |
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| Yeast: | 3rd generation White Labs Hefeweizen yeast in starter made 1 day prior to brewing | |||||||
| Log: | Added 4 lbs of frozen raspberries and 1 lb of frozen rhubarb, sterilized at just below boiling point for 10-15 minutes, in secondary. | |||||||
| Carbonation: | 4.0 volumes | Corn Sugar: 8.26 oz. for 5 gallons @ 64°F | ||||||
Recipe posted 03/29/09.
