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Razzing Wife Wheat System

Description
Add 4 lbs of raspberries to primary fermenter.

Details

Beer Style
6D American Wheat or Rye Beer (BJCP)
Brewing Method
All grain 
Brew Type
Hybrid 
Recipe Efficiency
75%
Recipe Volume
5.5 gal 
Boil Volume
7 gal 
Boil Time
60 min 
Maximum Extract
413.0 points
Potential Extract
309.8 points (75% from recipe)
Anticipated OG
1.056 SG
Boil SG
1.044 SG (at start of boil)
Anticipated Color
7.6 SRM     
Estimated IBU
29.4 IBU
Estimated FG
1.014 SG
Estimated Alcohol
5.6 %abv
Fermentation
Primary 7 d, Secondary 7 d, and Lager 28 d
Mash
60 m @ 154 tempF

Style Compliance

6D American Wheat or Rye Beer
Original Gravity
1.040-1.055 SG
Final Gravity
1.008-1.013 SG
Alcohol
4.0-5.5 %abv
Bitterness
15.0-30.0 IBU
Color
3.0-6.0 SRM
 
OG
1.056 SG High
FG
1.014 SG High
Alcohol
5.6 %abv High
Bitterness
29.4 IBU
Color
7.6 SRM High
Overall Compliance: 20.0%

Fermentables

Name Amount Color Potential % Grist
Briess 2-Row 5 lbs 1.8 °L 37 ppg 41.7 %
Flaked Wheat 5 lbs 2.0 °L 32 ppg 41.7 %
Briess Caramel 20L 2 lbs 20.0 °L 34 ppg 16.7 %
Totals 12.0 lbs 413.0 points 100%

Fermentables

Name: Briess 2-Row
Amount: 5 lbs
Color: 1.8 °L
Potential: 37 ppg
% Grist41.7 %
Name: Flaked Wheat
Amount: 5 lbs
Color: 2.0 °L
Potential: 32 ppg
% Grist41.7 %
Name: Briess Caramel 20L
Amount: 2 lbs
Color: 20.0 °L
Potential: 34 ppg
% Grist16.7 %
Totals
Amount: 12.0 lbs
Potential: 413.0 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Hallertauer 1.00 oz @ 4.8 %AA (4.0 AAU) 16.5 (38.6 %) Boil 60 min
Hallertauer 0.50 oz @ 4.8 %AA (2.0 AAU) 7.6 (35.4 %) Boil 45 min
Hallertauer 0.25 oz @ 4.8 %AA (1.0 AAU) 3.2 (29.7 %) Boil 30 min
Hallertauer 0.25 oz @ 4.8 %AA (1.0 AAU) 2.1 (19.2 %) Boil 15 min
Totals 2.0 oz
Hop: Hallertauer
Amount: 1 oz
%AA: 4.8
When: Boil
Time: 60 min
Hop: Hallertauer
Amount: 0.5 oz
%AA: 4.8
When: Boil
Time: 45 min
Hop: Hallertauer
Amount: 0.25 oz
%AA: 4.8
When: Boil
Time: 30 min
Hop: Hallertauer
Amount: 0.25 oz
%AA: 4.8
When: Boil
Time: 15 min
Totals
Amount: 2.0 oz

Yeast

Name Attenuation When
White Labs WLP380 Hefeweizen IV 76 % Primary
Name: White Labs WLP380 Hefeweizen IV
Attenuation: 76 %
When: Primary
 
 
 
Recipe Source: Don Pfeiffer