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Raspberry Honey Wheat

American Wheat

All Grain


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Brewer/Contributor: Chuck

Batch Size: 5.00 gal

Boil Size: 6.00 gal

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Raspberry Honey Wheat

Type: All Grain

Date: 6/25/2005

Batch Size: 5.00 gal

Brewer: Chuck
Boil Size: 6.00 galAsst Brewer: Lorraine
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:


AmountItemType% or IBU
2.00 lbRaspberry Honey (1.0 SRM)Adjunct22.22 %
3.25 lbMFB Wheat Malt (1.8 SRM)Grain36.11 %
3.25 lbTFS Pearl Pale 2-Row (2.1 SRM)Grain36.11 %
0.50 lbCaramel/Crystal Malt - 40L (40.0 SRM)Grain5.56 %
1.00 ozHallertauer Hersbrucker [3.10 %] (55 min)Hops11.0 IBU
0.50 ozHallertauer Hersbrucker [3.10 %] (10 min)Hops2.0 IBU
0.50 lbRice Hulls (Mash 60.0 min)Misc
4.00 lbFrozen Raspberries (Primary 5.0 days)Misc
1 PkgsAmerican Hefeweizen Ale (White Labs #WLP320)Yeast-Wheat


Beer Profile

Est Original Gravity: 1.051 SG

Measured Original Gravity: 1.060 SG
Est Final Gravity: 1.013 SGMeasured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.84 % Actual Alcohol by Vol: 6.26 %
Bitterness: 13.0 IBUCalories: 268 cal/pint
Est Color: 5.6 SRMColor:

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch SpargeTotal Grain Weight: 9.00 lb
Sparge Water: 4.52 galGrain Temperature: 72.0 F
Sparge Temperature: 168.0 FTunTemperature: 72.0 F
Adjust Temp for Equipment: TRUEMash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge
Step TimeNameDescriptionStep Temp
60 minMash InAdd 11.25 qt of water at 169.6 F154.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)Volumes of CO2: 2.4
Pressure/Weight: 9.7 PSICarbonation Used: -
Keg/Bottling Temperature: 37.0 FAge for: 28.0 days
Storage Temperature: 52.0 F 


Add 4lbs of frozen raspberries to primary fermenter.
Multiply Grains by 1.4 and hops by 1.1 for Spargeless Mash and to make second light batch. (i.e. cranberry berliner) Adjust Mash Volumes

  Copyright 2003-2008 Bradley J Smith                                  

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