#113 Raspberry Bavarian Wheat

This was brewed to be a cross between a Berliner & a Weissbier.
Low in alcohol, and a good summer refresher.

Brewer:	Olde Phenomian		Email:	wortsbrewing@cyberportal.net
Beer:	#113 Raspberry Bavarian Wheat		Style:	Wheat Beer with Fruit
Type:	All grain		Size:	5.5 gallons
Color:	3 HCU (~3 SRM)		Bitterness:	9 IBU
OG:	1.042		FG:	1.022
Alcohol:	2.6% v/v (2.1% w/w)
Water:	Soft water. Sparge water treated with 88% Lactic acid to 5.2 pH.
Grain:	4 lb. German Pilsner 4 lb. Wheat malt - Fine crush 1 lb. Torrified wheat - Broken
Mash:	69% efficiency
	Dough-in at 104°F and hold at that temp for 10 min.; add heat and raise to 122°F hold for 30 min.; add 4-1/2 Qts boiling water to raise temp to 148°F hold for 40 min. add heat to 156°F hold 30 min or until conversion. Mash out at 168°F for 5 min. Sparge with 18 Qts 170°F water.
Boil:	90 minutes	SG 1.036	6.5 gallons
	@ 45 min Remove 56 oz of spiese, and cool... 8 oz added to yeasted carboy. @ 30 min Add 1/8 tsp licorice extract powder. @ 15 min Add 1/2 tsp re-hydrated Irish Moss flakes.
Hops:	.5 oz. Styrian Goldings (4.8% AA, 90 min.)
Yeast:	YCKC A50 Bavarian Wheat started from slant, pitched @ 64°F ~ 1/2.
Log:	Primary in glass @ 64°F for 16 days. Condition in corny keg with the balance of the spiese ((48 oz) is reduced 1/2 by boiling and) used to carbonate along with 4 oz HopTech Raspberry flavoring.
Carbonation:	Let carbonate in keg for 6 days at 72°F, then store & dispense at ~60°F.
Tasting:	Nice session brew.

Recipe posted 02/07/98.