Brewer's Notes
Rod’s raspberry wheat
Specs
40L
20 IBU
1.042 OG
Grist
4KG Pilsner malt
2KG Wheat malt
0.5KG Vienna
Hops
20g Nugget (9.8%)
Yeast
US-O5 in 3L Starter
Mash
85 mins at 67 degrees
Other
1 tsp Gypsum
2 ml phosphoric acid in sparge water
8g yeast nutrient
1 whirlfloc tablet
1 tbs gelatine for fining
1kg frozen raspberries
1 bottle (750ml) cascade raspberry syrup
Added raspberries in primary after fermentation started to wind down, left a week and then racked. I later added syrup because the 1kg raspberries did not seem enough on sampling – probably add 1.5kg frozen raspberries only next time).
Specs
40L
20 IBU
1.042 OG
Grist
4KG Pilsner malt
2KG Wheat malt
0.5KG Vienna
Hops
20g Nugget (9.8%)
Yeast
US-O5 in 3L Starter
Mash
85 mins at 67 degrees
Other
1 tsp Gypsum
2 ml phosphoric acid in sparge water
8g yeast nutrient
1 whirlfloc tablet
1 tbs gelatine for fining
1kg frozen raspberries
1 bottle (750ml) cascade raspberry syrup
Added raspberries in primary after fermentation started to wind down, left a week and then racked. I later added syrup because the 1kg raspberries did not seem enough on sampling – probably add 1.5kg frozen raspberries only next time).
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
4 kg | JWM Export Pilsner | |
2 kg | JWM Wheat Malt | |
0.5 kg | JWM Vienna - Wendouree Gold |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
20 g | Nugget (Pellet, 13.0AA%, 60mins) |
Yeast
11 g | DCL Yeast US-05 - American Ale |
Misc
1 tsp | Gypsum | |
1 tablet | Whirfloc | |
1 tsp | Yeast Nutrient |
40L Batch Size
Brew Details
- Original Gravity 1.041 (calc)
- Final Gravity 1.01 (calc)
- Bitterness 17.7 IBU
- Efficiency 80%
- Alcohol 4.02%
- Colour 6 EBC
- Batch Size 40L
Fermentation
- Primary 14 days
- Secondary 7 days
- Conditioning 4 days