German Bozenweiss Rasberry Wheat

Partial Mash Recipe

Submitted By: brasilitobrewing (Shared)
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Brewer: chris macdonald
Batch Size: 5.00 galStyle: American Amber Ale ( 6B)
Boil Size: 6.52 galStyle Guide: BJCP 1999
Color: 7.5 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 26.8 IBUsBoil Time: 60 min
Est OG: 1.054 (13.3° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.017 SG (4.2° P)Fermentation: Ale, Single Stage
ABV: 4.9%Taste Rating: 30.0

Amount Name Type #
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 1
12.00 oz Wheat, Flaked (1.6 SRM) Grain 2
8.00 oz Acid Malt (3.0 SRM) Grain 3
6 lbs Wheat Liquid Extract (8.0 SRM) Extract 4
1.00 oz Tettnang [4.5%] - Boil 60 min Hops 5
1.00 oz Tettnang [4.5%] - Boil 30 min Hops 6
1.0 pkgs Safbrew Wheat (DCL/Fermentis #WB-06) Yeast 7
4.00 oz Raspberry Extract (Bottling 5 min) Misc 8
3.10 lbs Raspberry Extract (Bottling 5 min) Misc 9


Fastest and easiest beer we have brewed!! 6-23-13 1230mst Boil went really well and easy. 6.5 gallons to 155f and turned off heat. Added all malts and wheat steeped 30min. Added wheat LME and stirred in. Turned heat on and brought to boil. added 1oz tettanger hops and stirred every 4-5 min. after 30 min added 1oz tettanger hops and continued boil for 15 minutes. added 1oz irish moss and boiled 15 minutes. Cooled to 66f with wort chiller (10minutes tops). filtered to 6.5gal fermentor and aerated for 3.5 minutes vigorously. added safebrew wb-06 dry yeast package. Went to fermentor 1400mst 68f. Active fermentation 2000mst 6-24-2013 Very active fermentation 0550. 6-25-2013 1830 Very active fermentation (high Krausen I think) Added rasberry puree 3.1 lbs 6-26 Fermentation slowed overnight and now worried I made a mistake(no glug glug anymore) 6-27-2013 took blowoff tube off and added airlock within a few minutes saw fermentation active for airlock. 6-28-2013 Still active bubbles from airlock not worried anymore. 6-29-2013 Still activity but slowing in airlock. temps have been constant with new frigidaire 18cf fridge. 67F to 68F. 7-6-2013 Rached to secondary fermenter. Moved beer to cooler 2 67F. 7-17-2013 Kegging day1001 MST 1.010 fg and 5.8brix 7-17-2013 kegging complete 1218 mst purged air and added 35psi CO2 for 24 hours.

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