Raspberry Wheat Tart 2017

All Grain Recipe

Submitted By: pjnavarre (Shared)
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Brewer: Paul Navarre
Batch Size: 15.25 galStyle: Fruit Beer (20A)
Boil Size: 17.75 galStyle Guide: BJCP 2008
Color: 5.2 SRMEquipment: HB 20gal Mash 20 gal Boil (15 gal/ 57 L)
Bitterness: 23.8 IBUsBoil Time: 60 min
Est OG: 1.051 (12.7° P)Mash Profile: Temperature Mash, 2 Step, Light Body
Est FG: 1.011 SG (2.7° P)Fermentation: Raspberry Wheat
ABV: 5.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
23 lbs Wheat, Flaked (1.6 SRM) Grain 1
16 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 2
3 lbs Munich 10L (Briess) (10.0 SRM) Grain 3
3.00 oz Hallertauer [4.8%] - Boil 60 min Hops 4
1.50 oz Hallertauer [4.8%] - Boil 20 min Hops 5
6.00 Lemon Zest (Boil 0 min) Misc 6
3 pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast 7
9.00 lbs Raspberrys (Fresh) (Secondary 7 days) Misc 8

Taste Notes

More sour than sweet. 3 lbs was more than enough raspberrys.

Notes

Puree the Raspberries with 2 or 3 shots of vodka. Put in 7 days before kegging/bottling
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