Shred's Raspberry Wheat Champagne Ale II

Extract Recipe

Submitted By: chriswalnum (Shared)
Members can download and share recipes

Batch Size: 6.00 galStyle: Fruit Beer (20A)
Boil Size: 3.00 galStyle Guide: BJCP 2008
Color: 5.5 SRMEquipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 19.6 IBUsBoil Time: 60 min
Est OG: 1.059 (14.6° P)
Est FG: 1.009 SG (2.2° P)Fermentation: Ale, Two Stage
ABV: 6.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
6.00 gal Poland Spring (R) Water 1
1 lbs 8.00 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 2
3 lbs 8.00 oz Wheat Dry Extract [Boil for 60 min] (8.0 SRM) Dry Extract 3
3 lbs 9.60 oz Pilsner Liquid Extract [Boil for 60 min] (3.5 SRM) Extract 4
2.00 oz Hallertauer [4.8%] - Boil 60 min Hops 5
1.00 oz Crystal [3.5%] - Boil 15 min Hops 6
1.00 tsp Irish Moss (Boil 10 min) Misc 7
8.00 oz Malto-Dextrine (Boil 5 min) Misc 8
1.0 pkgs American Wheat Ale (Wyeast Labs #1010) Yeast 9
7 lbs 8.00 oz Fruit - Raspberry (0.0 SRM) Adjunct 10

Notes

3 lbs Pilsen DME 8 oz malto-dextrine added to boil for 15 min. Pectic enzymes added with raspberries in secondary. Impossible to know ABV after fruit fermentation. Lactose to taste at bottling. 1/2 batch oaked with ~0.5 oz medium toast French oak chips (Soaked for 30 minutes, baked at 350 for 20 minutes... weight after baking)

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine