Introduction to 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. 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.
In this guide, we’ll walk you through how to brew raspberry wheat ale at home, complete with a detailed recipe and brewing tips.
Raspberry Wheat Ale Recipe
Grain Bill:
- 6 lb Wheat Malt
- 4 lb Pilsner Malt
- 1 lb Flaked Wheat
Hops:
- 0.5 oz Saaz hops (60 min)
- 0.5 oz Saaz hops (15 min)
Yeast:
- Belgian Wheat Ale Yeast
Fruit Additions:
- 6 lbs Raspberries (pureed and added to the secondary)
Other Ingredients:
- Irish Moss (for clarity)
- Corn Sugar (for priming)
Brewing Instructions
Step 1: Mashing
- Begin by heating 5 gallons of water to 160°F (71°C).
- Mash in the wheat malt, pilsner malt, and flaked wheat.
- Hold at 152°F (67°C) for 60 minutes.
Step 2: Sparging & Boiling
- Sparge with 170°F (77°C) water to collect 6.5 gallons of wort.
- Boil the wort for 60 minutes, adding hops at the specified times.
– 0.5 oz Saaz at 60 minutes (bittering)
– 0.5 oz Saaz at 15 minutes (flavor)
- Add Irish Moss 15 minutes before the end of the boil to help with clarity.
Step 3: Cooling & Fermentation
- Cool the wort to 70°F (21°C) using an immersion chiller or ice bath.
- Transfer to a sanitized fermenter.
- Pitch the Belgian Wheat Ale Yeast and ferment at 68°F (20°C) for 7-10 days.
Step 4: Adding Raspberries
- After primary fermentation is complete, transfer the beer to a secondary fermenter.
- Add the 6 lbs of pureed Raspberries.
- Allow the beer to sit on the raspberries for 7-10 days.
- The raspberries will add a slight tartness and a beautiful pinkish-red hue to the beer.
Step 5: Bottling or Kegging
- If you’re bottling, add corn sugar to the beer before bottling to ensure proper carbonation.
- Bottle the beer and let it carbonate for 2-3 weeks at room temperature.
- If kegging, there is no need for priming sugar; instead, force carbonate to 12-14PSI at 38°F (3°C) for proper carbonation.
Tips for Brewing Raspberry Wheat Ale
1. Corn Sugar Calculation for Bottling
For Wheat Beers, aim for a carbonation level of 2.5 – 3.0 volumes of CO₂
For 5 gallons (19L) of beer:
- 3.5 – 4.5 oz (99 – 128g) of corn sugar (Use a priming sugar calculator to get the desired carbonation level).
- Be precise, as over or under-carbonation can ruin your beer.
- Mix the sugar in 1 cup of boiling water until dissolved. Let it cool, then mix it evenly into the beer before bottling.
2. Fermentation Control for a Clean Flavor
- For best results, keep fermentation temperatures at 66-70°F (19-21°C). If temperatures are too high, it can result in “off” flavours. Too low can cause a sluggish fermentation.
3. Preventing Excess Sediment in the Final Beer
- To prevent excess sediment, drop the fermenter’s temperature to 35-40°F (2-4°C) for 48 hours before bottling. This will help it settle.
- The Irish Moss will help to reduce the haze.
4. Fresh vs Frozen Raspberries
- While you can use frozen raspberries, fresh ones are preferred as they give your beer a more vibrant, natural flavor.
- Puree the Raspberries for better extraction of the flavor and color.
5. Preventing a Stuck Mash
- 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.
6. Achieving the Perfect Balance
- If you prefer a more sour or tart flavor, you can achieve this by extending the time the beer sits on the raspberries.
Conclusion
A raspberry wheat ale is a fun and flavorful beer and the perfect summer sipper. Combining the refreshing wheat ale and fresh raspberries creates a light and fruity beer with a beautiful color. Impress your friends this spring and summer with this fun and tasty brew.
Happy Brewing.
