Raspberry Wheat pours an opaque dark yellow with a white foamy head. Head retention is modest. Lacing left behind right after a sip, but slips down into the beer quickly. Aroma is heavily metallic, with notes of raspberry and citrus peel. Metallic tones shadow raspberry and citrus peel in the flavor profile. It has a hint of lemon as well. Mouth feel is medium-thin, with a watery feel.
5 gallon yield, extract batch
8 lbs LME Wheat Malt Extract
8 oz. Caramel 10L, milled for steeping
8 oz. Carapils, milled for steeping
12 oz. Wheat Malt, milled for steeping
1 oz. Hallertau hop pellets for bittering (boil 60 minutes)
1 oz. Hallertau hop pellets for flavor & aroma (boil 5 minutes)
California V Ale Yeast (White Labs #WLP051) or your favorite ale yeast
1 32oz OFP Red Raspberry Can
Steep the crushed malts in three gallon of water heated to 150 degrees Fahrenheit for ten minutes. Remove the grain bag and discard the grains. Bring to a boil, turn off the heat and stir in the malt extract until completely dissolved, then bring back to a boil. Add the first ounce of hops and set a timer for sixty minutes. When there are five minutes remaining, add the second ounce of hops. At the end of the sixty minutes, turn off the heat and add the can of fruit puree. Cool the wort to 90 degrees Fahrenheit or less before pouring it into your fermenter. Top the fermenter up with cold bottled (or previously boiled) water to the five gallon mark, add the yeast and shake thoroughly to mix and aerate. Ferment at approximately 70 degrees for seven to ten days until fermentation ends, then siphon into a bottling bucket. Dissolve ¾ cups corn sugar in 1 cup of hot boiled water, cool to 80°F and add to your bottling bucket. Make sure the corn sugar is thoroughly and evenly distributed it in your beer. Store the bottles at room temperature for two weeks, then chill and enjoy!