Give this a try and tell me what you think. It's a house favorite!
Batch size: 2.5 gallons
Style: 20 / 16A Fruit Witbier
Recipe type: All Grain
2lbs American 2-row
3lbs Wheat Malt, Light
2 oz American Caramel L 40
8 oz rice hulls
1oz of Hallertauer
1/4 tsp CaSO4 (Gypsum) to bring the SO4 level to 65ppm
1/4 tsp CaCl (Calcium Chloride) to bring Cl level to 136ppm
Protein Rest at 122°F for 15 minutes
Saccharification Rest at 152°F for 60 minutes
1oz of Hallertauer for 60 minutes.
80 Billion cells of Safale - US-05 American Ale Yeast
Swamp cooler at 68 degrees for one week
Pasteurize 4lbs Frozen Raspberries, cool then add and ferment until final gravity is reached.
Strain when racking to bottling bucket.
Prime with 3 oz of corn syrup dissolved in one cup of water.
Condition for two weeks at room temperature then move to the refrigerator for one week.
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