1.050
OG1.014
FG4.7%
ABV22
IBU7
SRMFermentables
| Amount | Fermentable | Use | % |
|---|---|---|---|
| 11.00 lb | White Wheat (US) | Mash | 50.57% |
| 6.00 lb | 2-Row (US) | Mash | 27.59% |
| 2.00 lb | Rice Hulls (US) | Mash | 9.20% |
| 1.00 lb | Caramel Vienna Malt 20L (US) | Mash | 4.60% |
| 12.00 oz | Milk Sugar - Lactose | Boil | 3.45% |
| 0.50 lb | Caramel/Crystal 60L (US) | Mash | 2.30% |
| 0.50 lb | Caramel/Crystal 40L (US) | Mash | 2.30% |
Hops
| Amount | Hop | Use | Time | AA | IBU |
|---|---|---|---|---|---|
| 0.60 oz | Warrior - Pellet | Boil | 60 Minute(s) | 16.0% | 17.11 |
| 1.00 oz | Saaz - Pellet | Boil | 20 Minute(s) | 3.0% | 3.24 |
| 1.00 oz | Saaz - Pellet | Boil | 10 Minute(s) | 3.0% | 1.94 |
Yeast
| Name | Attenuation |
|---|---|
| Wyeast 1010 American Wheat Liquid Yeast | 74% - 78% |
Other
| Name | Amount | Use | Time |
|---|---|---|---|
| Raspberries | 5.00 lb | Secondary | 14 Day(s) |
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1) We used one bottle (750 ml) of Passionate Fruit Puree from Amoretti. NOT RASPBERRIES. One bottle was perfect for a really good hint of passionfruit - not remotely overpowering. Again, one bottle per 10 gallon batch!!!
2) Lactose was 8 oz --- the beer just had barely a little sweetness. Allie liked it. Plus, mashing at 155 gave it the perfect body. I'd like to try this again with 12 oz next time (typically, we would have done 16 oz, but that would've been way too sweet). If 12 oz is a tad sweet, try 10, or go back to what you know we liked at 8 oz.
3) Carbonation - this one was much more carbed than my normal beers, which made it crushable in the summer. Mirror this carb for future fruited wheats.
4) Future - maybe a more floral hop than Saaz for the 20 and 10. This would be an experiment! Probably depends on fruit being used, too.
5) Nothing in the recipe except lactose changed! 8.20.2022
FG: 1.011
OG: 1.055 (lactose included)
ABV: 5.78
• 7.5 pounds of sweet cherries (1.5 pounds/gallon)
• 1/2 pound of lactose
• Washed all cherries and put them in large pot with a little bit of water. Heated them and mashed them. Pasturized them for 15 minutes. During the 15 minutes, added .5 pounds of lactose. Then took a strainer out and strained the mashed cherries so that only the juice would be in container.
• IMPORTANT: If the lactose is NOT enough - this could be due to a lot of it hanging onto the cherry skins and not in the juice. If you were to make it again, just add more lactose if using cherries OR add to juice and pasteurize for a little longer?
Ferment at 68