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:	5 HCU (~4 SRM)		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
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.
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)
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.