Give this a try and tell me what you think. It's a house favorite!
Batch size: 2.5 gallons
OG: 1.053
FG: 1.010
ABV: 4.9
Style: 20 / 16A Fruit Witbier
Recipe type: All Grain
Grist:
2lbs American 2-row
3lbs Wheat Malt, Light
2 oz American Caramel L 40
8 oz rice hulls
Hops:
1oz of Hallertauer
Water Adjustments:
1/4 tsp CaSO4 (Gypsum) to bring the SO4 level to 65ppm
1/4 tsp CaCl (Calcium Chloride) to bring Cl level to 136ppm
Mash
Protein Rest at 122°F for 15 minutes
Saccharification Rest at 152°F for 60 minutes
Boil
1oz of Hallertauer for 60 minutes.
Pitch
80 Billion cells of Safale - US-05 American Ale Yeast
Ferment
Swamp cooler at 68 degrees for one week
Pasteurize 4lbs Frozen Raspberries, cool then add and ferment until final gravity is reached.
Bottle
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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