Thursday, May 1, 2008

Rascherry Wheat 21

My sister-in-law is turning 21 in a month. She's helped with the hop farm quite a bit and is well deserving of some homebrew. Looking in the fridge to see the flavorings I had available for a fruity-wheat crowd-pleaser, I sent a text to sis to ask if she wanted raspberry, cherry, or both. So here's Rascherry Wheat, Happy Birthday Caroline!

Rascherry Wheat 21
5 Gallons, All Grain, Single Infusion Mash, 90 Minute Boil

7lbs. Domestic Two-Row
6lbs. Belgian White Wheat

3/4oz. Hallertauer 60min.

White Labs, California Ale Yeast
Primary Ferment 10 Days
Secondary Ferment 10 Days
Raspberry and Cherry Flavoring to taste during kegging

My brewing system is perfect for indoor sparging!

A heat wave just hit Southern California so I'm using a water bath (with periodic ice cubes) to maintain ideal fermentation temperatures.

This is what prevents me from making too many wheat beers. I need to use a blow-off tube to prevent blow-outs from wheat fermentations. This thing will clog with the yeast cake and it is a huge pain to clean out. I typically use only a plastic airlock but wheat beers will blow right through those. Caroline's lucky I like her!

UPDATE (5/24):
The weather in Southern California has been wild from record heat to cold rain. In secondary, I kept the carboy in a water bath with a towel wrapped around it. This has kept temperatures consistent. Tomorrow, the batch will go inside the kegerator for chilling and settling before kegging. The birthday celebration will take place next weekend.


  1. What a nice brother-in-law! Can't wait to taste it.

  2. The wheat blew through the blow-off tubing and into the bucket, gross! This is "makinamess", yeasty cake style!

    I've discussed my wheat beers and the process in great lengths in my old blog. This recipe is 1lb. less wheat and I was hoping to reduce or eliminate the fermentation mess!

    My brewing process and equipment seems to be very conducive to this type of beer. The results are always the same: a long strong ferment with a low final gravity lending to highly drinkable strong ale. Imbibers experience an immediate slur of pleasure wanting more. The keg never lasts long.


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