Winter Fresh Raspberry Wheat

All Grain Recipe

Submitted By: GakonaBrewing (Shared)
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Brewer: Eddie Miner
Batch Size: 12.00 gal	Style: Fruit Beer (20A)
Boil Size: 11.44 gal	Style Guide: BJCP 2008
Color: 3.9 SRM	Equipment: BREWTREE- 15 Gallon Brewing System
Bitterness: 31.6 IBUs	Boil Time: 60 min
Est OG: 1.056 (13.8° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.014 SG (3.5° P)	Fermentation: My Aging Profile
ABV: 5.6%	Taste Rating: 35.0

Ingredients
Amount	Name	Type	#
13 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
11 lbs	Wheat Malt, Ger (2.0 SRM)	Grain	2
1.00 oz	Hallertauer Hersbrucker [4.0%] - Boil 60 min	Hops	3
1.75 oz	Hallertauer Hersbrucker [4.0%] - Boil 40 min	Hops	4
2.75 oz	Cascade [5.5%] - Boil 25 min	Hops	5
2.00 oz	Cascade [5.5%] - Boil 5 min	Hops	6
2.0 pkgs	American Hefeweizen Ale (White Labs #WLP320)	Yeast	7
15.00 lbs	Raspberries (Primary 15 days)	Misc	8

Notes

Brew Day: 1a) Clean and prep equipment 1) Crush Grain 2) Connect Propane and power to Brew-Magic system 3) Sanitize Hot Lauter Tank 4) Sanitize Mash Tun 5) Add water to Hot Lauter Tank & Heat water to 160 F 6) Backfill Mash Tun 7) Add Grain to Mash Tun 8) Turn on Circ Pump and raise water level to 2" above grain (Should be 7.5 Gallons) 9) Stir to ensure all air is out of grain 10) Raise temp to 152.0 F 11) Circulate for 90 minutes 12) Sparge to boil kettle 13) Start Boil Kettle when liquid is 5 gallons or in sight glass 14) When full, (12 gallons) add Hallertauer boil 60 mins 15) Add Hallertauer @ 20 mins 16) Add Cascade @ 35 mins 17) Add Cascade @ 5 mins 18) Run through chill wizard to 70 degrees 19) Transfer to Fermentor 20) Add extract 21) Add Yeast & aerate 22) Close Airlock Specific Gravity 11/24/2012 1.011 Kegged

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