Berry Beer (amarillo hopped) (Raspberry Wheat) -

Extract Recipe

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

Brewer: Rugbyball
Batch Size: 5.50 galStyle: American Wheat or Rye Beer (6D)
Boil Size: 8.19 galStyle Guide: BJCP 2008
Color: 4.9 SRMEquipment: Juniper Valley Brewery - Extract
Bitterness: 23.7 IBUsBoil Time: 60 min
Est OG: 1.037 (9.2° P)
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Two Stage
ABV: 3.4%Taste Rating: 30.0

Amount Name Type #
5.00 gal New York, NY Water 1
8.00 oz Cara-Pils/Dextrine [Steep] (2.0 SRM) Grain 2
8.00 oz Caramel/Crystal Malt - 15L [Steep] (15.0 SRM) Grain 3
2 lbs Wheat Dry Extract [Boil] (8.0 SRM) Dry Extract 4
4 lbs Ultralight Liquid Extract [Boil] (3.0 SRM) Extract 5
4.00 oz Maltodextrin [Boil] (3.0 SRM) Sugar 6
0.50 oz Cascade [4.5%] - Boil 60 min Hops 7
0.75 oz Amarillo [8.4%] - Boil 27 min Hops 8
1.00 Whirlfloc Tablet (Boil 15 min) Misc 9
1.00 Immersion Wort Chiller (Boil 15 min) Misc 10
0.75 oz Amarillo [8.4%] - Boil 1 min Hops 11
1.0 pkgs American Hefeweizen Ale (White Labs #WLP320) Yeast 12
4.00 oz Raspberry Extract (Bottling 5 min) Misc 13

Taste Notes

Taste after primary fermentation: Taste: *- Light in malt taste. *- Light initial hop bitterness with a slight hop bitter after taste. *- No hefeweizen yeast characteristics in flavor or aroma. Aroma: *- Light hop note. Raspberry flavoring should come through fine when added in keg. Taste Notes after Tapped: Light flavor, hops are mild in presence, refreshing taste. Raspberry flavoring mild, is present but not over bearing. Was received well by women and men alike. Finished the 5 galon keg in one night :-) Due to low alcohol was a perfect warm weather season beer. Brewing my next batch today 6/22/2014 for a July tapping. * Will update tasting notes upon taping keg.


Suggested fermentation temp: 68 deg F. Active fermentation took 24hrs. Was at 58 deg temp for first 24 hrs, added heater and Ranco controller to bring to 68deg F. 7 Days in Primary Fermentor. No Refractor reading. 11 Days in Secondary Fermentor. Into Keg with refractometer Brix 6.00 @ 68deg F which = 1.014. Add 4 oz of Raspberry flavoring and 2.2 oz of corn sugar with 2 cups of water boiled for 5 min. (Kegged on 7/12/2014) Will allow for 14 days of natural carbonation at an estimated temp of ~63 deg F.

This Recipe Has Not Been Rated

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