R Dam Raz ma Taz Oconners 23&24 
All Grain Recipe
Submitted By: Stoutstance (Shared)
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| Brewer: Eric Slater | |
| Batch Size: 5.25 gal | Style: American Wheat Beer ( 1D) |
| Boil Size: 6.31 gal | Style Guide: BJCP 2021 |
| Color: 5.4 SRM | Equipment: 1- Eric 120V ANVIL Foundry 10.5 (5 gal batch) size 6/1723 |
| Bitterness: 28.0 IBUs | Boil Time: 60 min |
| Est OG: 1.053 (13.0° P) | Mash Profile: BIAB, Medium Body |
| Est FG: 1.013 SG (3.4° P) | Fermentation: Ale, Single Stage |
| ABV: 5.2% | Taste Rating: 38.5 |
Ingredients
| Amount |
Name |
Type |
# |
| 7.10 gal |
Distilled Water |
Water |
1 |
| 3.32 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 3.03 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
| 1.50 tsp |
Lactic Acid (Mash 60 min) |
Misc |
4 |
| 1.24 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
5 |
| 1.10 items |
Campden Tablets (Mash 60 min) |
Misc |
6 |
| 0.51 g |
Baking Soda (Mash 60 min) |
Misc |
7 |
| 0.08 g |
Chalk (Mash 60 min) |
Misc |
8 |
| 5 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
9 |
| 5 lbs |
Wheat - Red Malt (Briess) (2.3 SRM) |
Grain |
10 |
| 12.00 oz |
Caramel/Crystal Malt - 20L (20.0 SRM) |
Grain |
11 |
| 1.00 lbs |
Rice Hulls (Mash 0 min) |
Misc |
12 |
| 0.75 oz |
Hallertau Blanc [9.6%] - Boil 60 min |
Hops |
13 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
14 |
| 1.00 oz |
Saaz [2.2%] - Boil 10 min |
Hops |
15 |
| 2.00 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
16 |
| 2.00 tsp |
Pectic Enzyme (Primary 0 min) |
Misc |
17 |
| 1.0 pkgs |
London Ale III (Wyeast Labs #1318) |
Yeast |
18 |
| 12.00 cup |
Raspberry (puree) (Primary 3 days) |
Misc |
19 |
Taste Notes
This is a pretty solid beer. The rasp really stands out and it has rosie pink hue boardering opaue. I did try the cold crash and geletin but it did not completely clear. This is accepable in this type beer. Definately consider this recipe for future and maybe a competition. The rasp extract added a little sweetness to the tart from rasp.
The beer was not up to standard to enter. Still looked like a milkshake. Hope it will clear up more over time.Notes
12/24/23 - Omega British V yeast was old and did not seem to take off on started . Got wyeast london ale III 1318 and piched into same started. I changed hllertau from .5 to .75 to boost the bitterness a little. Added about 12 cups rasp. This was just under 9 lb. Left in for 3 days then pulled. I put about 1/2 (what was left) of th amoretti artisan rasp extract into keg. Put some into and shook. Adeed about another gal and did it again. Final Gravity about 1.010.
Decided to go with all RO/Distilled water to start. Using the award american wheat water profile. First time trying this recipe with Anvil and BIAB system. Estimated BH of 75%. I increased the amount of rasp from 5 to 10 cups/lbs. I went with a med body mash profile of 152. Hyrdometer read 1.043 but temp was still high at 88F so conversion was 1.046. Spectometer read 1.047 so entered pre-boil as 1.046. Post boil the hydrometer read 1.051 at 83F and spectometer read 1.051. Conversion said 1.053 but went with 1.051. Yeast wasn't ready so I transfered into fermentor at 87F and let it cool down in fridge. On 8/30 days 3 - added 1/2 tsp pectin - 1 hour later added 10 cups of raspberries. Added about 3 oz amoretti artisan Raspberry flavor extract into keg prior to kegging transfer.
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