Brew Date: 07-12-2018
Malts:
1.4 lb. Red Wheat
0.7 lb. Pilsen Malt
3.0 oz. 2-Row Malt
3.0 oz. Flaked Oats
2.0 oz. Carapils
1.0 oz. Crystal 77L
1.0 oz. Special B
PPG
37 / 38.9
36 / 18.9
38 / 5.3
32 / 4.5
36 / 3.4
34 / 1.6
31 / 1.4
DP
180
140
140
0
0
0
0
Deg L
3
2
2
1
1
77
147
Bill%
51.3
25.7
6.9
6.9
4.6
2.3
2.3
Adjuncts: 12 oz. Fresh, whole raspberries (late fermenter addition)*
Calc OG: 1.074 BE: 75% DP: 138 SRM: 12 IBUs: 43 TGW: 2.7 lbs.
Yeast: Safbrew WB-06
Water Adjustment: Add 75mg (1/8 of 0.6g Campden tablet) of potassium metabisulfite to 2.5 gal water (remove chlorine).
Procedure:
Bring 1.5 gal water to 152F. Mash grains for 75 min. Bring 0.5 gal sparge water to 152F. Sparge grain bag for 15 min. Add sparge wort to boil kettle. Add another 0.25 gal water. Bring to boil. Add 7g Chinook, boil for 50 min. Add 3g Mt Hood and flocculant, boil for 10 min. Turn off heat. Chill pot to 62F. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.
Hydrometer reading (Original Gravity) = 1.070
Pitch yeast. Fit air-lock.
Fermentation:
Fermenter is at 64F and started bubbling within a few hours--still strong at 24 hrs. Bubbling has slowed after 36 hrs. After 72 hours raise the carboy temp 2 degrees every 24 hours until carboy is 70F, then remove from the fermentation chamber and raise to 72F. *07-26-18--heat raspberries to 160F in small pan, mash through sanitized strainer into same pan, bring to boil. Cool the juice to 72F. Rack to secondary, and add juice. Allow 1 more week in secondary.
Bottling:
After 3 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.008 ABV = (1.070 - 1.008) x 131.25 = 8.1%
Add priming sugar: 24g Sucrose. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Delicious, nice aroma and flavor.