Honey Berry Wheat

Partial Mash Recipe

Submitted By: MillerSquared (Shared)
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Brewer: Miller Squared
Batch Size: 5.75 galStyle: Fruit Beer ( 3 )
Boil Size: 2.75 galStyle Guide: GABF 2013
Color: 5.6 SRMEquipment: Partial Mash
Bitterness: 21.6 IBUsBoil Time: 60 min
Est OG: 1.047 (11.6° P)Mash Profile: Single Infusion, Light Body
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Two Stage
ABV: 4.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
2 lbs Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 1
1 lbs Munich 10L (Briess) (10.0 SRM) Grain 2
1 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3
1.00 oz Cluster [7.2%] - First Wort Hops 4
3 lbs Wheat Dry Extract [Boil for 60 min] (8.0 SRM) Dry Extract 5
1.00 oz Willamette [5.5%] - Boil 5 min Hops 6
1.0 pkgs Bavarian Wheat Yeast (Mangrove Jack's #M20) Yeast 7
2 lbs 8.00 oz Fruit - Raspberry (0.0 SRM) Adjunct 8
1 lbs Honey (1.0 SRM) Sugar 9

Notes

Will add cold spring water to achieve 1.047 sp gr (about 5 gallons) One week in primary Will create about 0.75gallons Raspberry/honey syrup to add to secondary (hold at 175F for minutes) Cool add to secondary Rack onto the raspberry/honey syrup Leave in seondary for 14 days 6 quarts @ 160F Right @ 150F After 30 min down to 140F - return to heat @ 20 min back to 150F @ 0 Min @ 154F added 15 minutes to mash ended @ 152F Added 3 qt @ 195 - raised tempt o 164, heat on to 168F for 10 minutes Mashed out @ 166 Sparged with to bring total to 2.75 gal for boil Added wheat DME and brougt to boil Added 1 oz cluster just @ boill Pitched @ 76F, between 4.25 and 4.5 gallons Sp Gr of 1.056 After about 24 hours - @ 77F and bubbling away Day 6 - prepared Raspberris and honey in 1 gallon of water @ 175F for 45 minutes to pasturize Added to the Primary Day 13 - racked to secondary Sp gr 1.01 - definitely completed fermentation Cooled to 63F to drop out some haze Tart - next time may strain out the berries before adding to primary to keep all cleaner Also - whirlfloc to drop out any proteins

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