TxRENEGADE12
New Member
- Joined
- Jul 6, 2016
- Messages
- 3
- Reaction score
- 1
- Recipe Type
- All Grain
- Yeast
- US-06
- Yeast Starter
- none
- Batch Size (Gallons)
- 6.25 Gallon
- Original Gravity
- 1.050
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 60 min
- IBU
- 18.7
- Primary Fermentation (# of Days & Temp)
- 14 Days @ 70°F
- Secondary Fermentation (# of Days & Temp)
- n/a
- Tasting Notes
- Well bodied with nice citrus and raspberry aroma. Almost Purple Haze clone
I started making this beer as a nice summer wheat to keep around, here in Houston it's hot all the time. I have been playing with the hop additions and extract amounts. This combination so far has been the best. I am thinking about dry hopping the next batch for more aroma. Attached photo has been kegged for almost 30 days. The raspberry extract gives the aroma and hint of raspberry not overpowering flavor:
OG 1.050
FG: 1.010
Grain Bill:
3 Lb 11oz White Wheat 2.4SRM
3 Lb 11oz Pale Malt 2 Row 2.0 SRM
1 LB 3oz Melanoiden Malt
1 Lb Acid Malt
Mash @ 155°F for 60 minutes.
Batch sparge 2 steps: 1.5 Gallons, 4 Gallons, Collect 7.5 gallons Wort
Hops:
.5 ounce of Summer Saaz @ 60 minutes
.5 ounce of Summer Saaz @ 30 minutes
Water:
Filtered water with RV filter, 15 qts mash, 22qts sparge
Yeast/Fermenation:
Chill to 68°F
US-06
Primary for 14 days
Keg chill and carb for 1 week
Other Notes:
I used Brewers Best Raspberry extract after kegging. You can add more or less to suit your tastes, I used 1 oz for the 5 gallon. A little bit goes a long way with the extract so be careful.
![IMG_3313[1979].jpg](https://cdn.homebrewtalk.com/data/attach/534/534964-IMG-3313-1979-.jpg "IMG_3313[1979].jpg")
OG 1.050
FG: 1.010
Grain Bill:
3 Lb 11oz White Wheat 2.4SRM
3 Lb 11oz Pale Malt 2 Row 2.0 SRM
1 LB 3oz Melanoiden Malt
1 Lb Acid Malt
Mash @ 155°F for 60 minutes.
Batch sparge 2 steps: 1.5 Gallons, 4 Gallons, Collect 7.5 gallons Wort
Hops:
.5 ounce of Summer Saaz @ 60 minutes
.5 ounce of Summer Saaz @ 30 minutes
Water:
Filtered water with RV filter, 15 qts mash, 22qts sparge
Yeast/Fermenation:
Chill to 68°F
US-06
Primary for 14 days
Keg chill and carb for 1 week
Other Notes:
I used Brewers Best Raspberry extract after kegging. You can add more or less to suit your tastes, I used 1 oz for the 5 gallon. A little bit goes a long way with the extract so be careful.
