Shred's Raspberry Wheat Champagne Ale II 
Extract Recipe
Submitted By: chriswalnum (Shared)
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| Batch Size: 6.00 gal | Style: Fruit Beer (20A) |
| Boil Size: 3.00 gal | Style Guide: BJCP 2008 |
| Color: 5.5 SRM | Equipment: Pot ( 3 Gal/11.4 L) - Extract |
| Bitterness: 19.6 IBUs | Boil 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
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