Race Raspberry

I made this before without the Carpills and more pale malt. It was good, a little short on the fruit though. I also backed down this time from 23 IBU to 20 IBU to make my wife happy:) I am also trying the European yeast this time per suggestion of the brew shop. They say this will bring out the fruit a little more. If you like fruit beers without too much wheat, this is a decent recipe.

Brewer:	Steve Heyman		Email:	clevbrown@aol.com
Beer:	Race Raspberry		Style:	American Wheat Fruit
Type:	All grain		Size:	10 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	20 IBU
OG:	1.067		FG:	1.006
Alcohol:	7.9% v/v (6.2% w/w)
Water:	I use tap water which has sat over night to evaporate the chlorine. I know this isn't what most people say, but after experimenting with reverse osmosis water and other stuff over the last 150 gallons of all grain, I have not had a problem. I do add 2 tablespoons of gypsom for all 60 minutes of the noil.
Grain:	14 lb. American 2-row 4 lb. Wheat malt 2 lb. Dextrine malt (Cara-Pils)
Mash:	80% efficiency
	Heat 6 1/4 gallons of water to 175° and transfer to a 10 gallon Gott cooler. Stir in the grain slowly. Shoot for 155° when all stirred in. Check the PH. I seldom have to adjust, but you are searching for 5.2 - 5.5. let rest for 60 minutes.
Boil:	60 minutes	SG 1.056	12 gallons
	2 lb. Honey
	Add 2 tablespoons of irish moss for the final 10 minutes of the boil. Add the 2 pounds of honey for all 60 minutes of the boil.
Hops:	1.25 oz. Cluster (7.9% AA, 60 min.) 1.5 oz. Hallertauer (3.9% AA, 10 min.)
Yeast:	I am going to use Wye European 1338. I pop the bag on Tuesday, transfer to a 1 quart starter on Wednesday, then transfer to a 1/2 gallon starter on Thursday. Brew on Saturday. This will make plenty of yeast for 2 seperate 5 gallon carboys.
Log:	I ferment for about 10-14 days in my basement (60° - 65°). I do not secondary or dry hop this recipe. I add 4 ounces of Raspeberry extract when kegging. I used ID Carlson rasberry flavoring. It is pretty pricey ($6 for 4 ounces), but works good. If you like a lot of fruit flavor you may want to add more. I would love to find a cheaper alternative, if you have suggestions please email me.
Carbonation:	I keg in Cornelious kegs. I just force carbonate up to around 18 pounds for 2-3 days. Then back it off and deliver at about 8 pounds. I like a lot of head. So I carbonate heavily. My motto, carbonate to your liking, the hell with the style!
Tasting:	This is my second attempt at this recipe. As mentioned previously, I tweeked this one a little. The last time it was perfectly hopped for me, but I like hops. I backed this recipe off for my wife. The last time you could smell the raspeberry aroma nicely, and the raspberry flavor was kinda in the back ground, but definetly there. I am hoping this turns out a little fruitier. Cheers

Recipe posted 05/05/99.