Homebrewers guide to raspberry witbier / Belgian wheat beer.
Here is the recipe from this video:-
RASPBERRY WIT BEER – 5%
Belgian-Style Fruit Witbier
Author: David Heath
Brewfather recipe link:-
Type: All Grain
IBU : 12 (Tinseth)
BU/GU : 0.27
Colour : 10 EBC (Fruit colour not calculated) Will be red 🙂
Pre-Boil Gravity : 1.038
Original Gravity : 1.046
Final Gravity : 1.008
Batch Size : 19 L / 5 US LQD GALLONS.
Boil Time : 30 min
Brewhouse Efficiency: 75%
Mash Efficiency: 78.9%
Mash Profile
High fermentability plus mash out
67 °C / 152.6°F 60 min – Temperature
75 °C / 167°F 10 min – Mash Out
Fermentables
1.674 kg / 3.69lbs – Wheat Malt, Pale (45%)
930 g – / 32.8oz Munich 14 EBC (25%)
930 g – / 32.8oz Pale Ale 8 EBC (25%)
186 g – / 6.56oz Oats, Flaked 2.8 EBC (5%)
1.2 kg -/2.64 lbs Raspberry (Fruit)(Colour not calculated)
Hops
30 min Saaz to 12.4 IBU using your own hops AA%
Yeast
1 pkg – Lallemand Wit Belgian
Fermentation Profile
Ale
20 °C / 68°F- 14 days – Primary
I suggest rising at 1C per day at the close days of fermentation to finish at 22C / 71.6°F
Channel links:-
facebook.com/groups/Brewbeer
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
Channel links:-
facebook.com/groups/Brewbeer
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
