Raspberry Wheat Ale Recipe:
- 6 lb Wheat Malt
- 4 lb Pilsner Malt
- 1 lb Flaked Wheat
- 0.5 oz Saaz hops (60 min)
- 0.5 oz Saaz hops (15 min)
- Belgian Wheat Ale Yeast
- 6 lbs Raspberries (pureed and added to the secondary)
- Irish Moss (for clarity)
- Corn Sugar (for priming)
- Begin by heating 5 gallons of water to 160°F.
- Mash in the wheat malt, pilsner malt, and flaked wheat.
- Hold at 152°F for 60 minutes.
- Sparge with 170°F water to collect 6.5 gallons of wort.
- Boil for 60 minutes, adding hops at the times specified above.
- Add Irish Moss 15 minutes before the end of the boil to help with clarity.
- Cool wort to 70°F and transfer to a sanitized fermenter.
- Pitch yeast and ferment at 68°F for 7-10 days.
- After primary fermentation is complete, transfer the beer to a secondary fermenter and add the pureed raspberries.
- Allow the beer to sit on the raspberries for 7-10 days, then bottle or keg as desired.
So, a raspberry wheat ale?
If you’re looking for a refreshing, fruity beer to enjoy during the warmer months, a raspberry wheat ale is a great option to consider. This beer combines the crisp, clean flavors of a traditional wheat beer with the sweet, tangy taste of fresh raspberries, resulting in a brew that is both thirst-quenching and flavorful.
To make your own raspberry wheat ale at home, start by gathering your ingredients. You’ll need a variety of malts, hops, yeast, and of course, fresh raspberries. While you can use frozen raspberries, fresh ones are preferred as they will give your beer a more vibrant, natural flavor.
Once you have your ingredients, it’s time to get brewing! Begin by heating your water to the appropriate temperature, and then mash in your malts. As you’re doing this, keep in mind that wheat malt tends to be a bit sticky and can lead to a stuck sparge, so be sure to use rice hulls or some other method to prevent this.
After you’ve mashed in, you’ll want to sparge and collect your wort, and then begin boiling it. Be sure to add your hops at the specified times to get the desired flavor profile. At the end of the boil, add Irish Moss to help with clarity, and then cool your wort to the appropriate temperature.
Once your wort is cooled, transfer it to a sanitized fermenter and pitch your yeast. You’ll want to ferment your beer for about a week, or until primary fermentation is complete. Then, it’s time to transfer the beer to a secondary fermenter and add the pureed raspberries. The raspberries will add a slight tartness to the beer, as well as a beautiful pinkish-red hue.
After the beer has sat on the raspberries for about a week, it’s time to bottle or keg it. If you’re bottling, be sure to add some corn sugar to the beer before bottling to ensure proper carbonation.
Overall, a raspberry wheat ale is a fun and flavorful beer to brew