A tart, refreshing and interesting beer that showcases Raspberry puree for something fun in the summer
Recipe Author: Drew Beechum
Beer Style: Belgian Witbier
Batch Size: 5.5
Boil Time: 60 minutes
Original Gravity: 1.046
IBUs: 20
SRM: 3.1
ABV: 5.0%
Malt/Grain/Sugar/Extract:
| 5.0 lbs |
Pilsner malt |
52.6% |
| 4.0 lbs |
Wheat malt |
42.1% |
| 0.5 lbs |
Flaked Oats |
5.3% |
Water Profile
| Bru’n Water: Balanced Yellow |
Mashing
| Main Rest – 150°F for 60 minutes |
| Mash Out – 167°F for 10 minutes |
Hops:
| Magnum |
14% |
0.37 oz |
60 minutes |
| Saaz |
3.6% |
0.5 oz |
10 minutes |
Yeast:
| WLP410 – Belgian Witbier II |
Misc:
| 1 tsp Indian Coriander, lightly crushed – 5 minutes in boil |
| 1 can – Oregon Raspberry Fruit Puree – added post fermentation. |
Notes:
