Brew Date: 08-28-2017
Malts:
1.0 lb. Bavarian Wheat DME
0.5 lb. Pilsen Light DME
0.2 lb. 2-Row Malt
0.2 lb. Flaked Oats
2.0 oz. Carapils
1.0 oz. Crystal 77L
1.0 oz. Special B
PPG
43 / 43.0
43 / 21.5
38 / 5.7
32 / 4.8
36 / 3.4
34 / 1.6
31 / 1.4
DP
0
0
140
0
0
0
0
Deg L
3
2
2
1
1
77
147
Bill%
53.0
26.4
6.3
6.3
4.0
2.0
2.0
Adjuncts: 12 oz. Fresh, whole raspberries (late fermenter addition)*
Calc OG: 1.080 BE: 75% DP: 43 SRM: 18 IBUs: 43 TGW: 3.2 lbs.
Yeast: Safbrew WB-06
Procedure:
Bring 1.5 gal water to 152F. Steep specialty grains for 30 min, then remove. Bring to boil, then turn off heat, add Wheat DME, and bring back to boil, stirring frequently. Add 7g Chinook, boil for 50 min. Add Pilsen DME, 3g Mt Hood, and flocculant, boil for 10 min. Turn off heat. Chill pot to 72 degrees. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.
Hydrometer reading (Original Gravity) = 1.078
Top off volume to one gallon. Pitch yeast. Fit air-lock.
Fermentation:
Fermenter is at 72 F and started bubbling within a few hours--still very strong at 24 hrs. Bubbling has slowed dramatically after 36 hrs. *9-4-17--freeze 12 oz. rasberries. 9-7-17(after 1 week)--heat raspberries to 160F in small pan, mash through sanitized strainer into same pan, bring to boil. Cool the juice to 72F, then add to fermenter. Allow 1 more week in fermenter.
Bottling:
After 2 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.012 ABV = (1.078 - 1.012) x 131.25 = 8.7%
Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Excellent, wine-like. Raspberry flavor came through well.