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New Brunswick Craft Brewers Association

Beer Recipes and Food => All Grain => 6 - Light Hybrid Beer => Topic started by: Jake on September 06, 2011, 03:38:21 PM

Title: Americano Hefé
Post by: Jake on September 06, 2011, 03:38:21 PM
7lb Wheat
3lb 2-row
1lb Vienna

Mashed @ 154 (171 strike water temp), Sparged @ 167 (182ish sparge water temp)

.75oz Hallertau @ 60
.25oz Cascade @ 15
.25oz Hallertau @ 1

Yeast: SO5

Grain Absorption = 0.15 gal/lb = 6.25L (23+6.25 = 29.25L total h2o utilized)
Using 1.25qt/lb --> Mash = 13L/Sparge 16.25L
Aiming for 23L pre-boil, 20ish post boil
Title: Re: Red Raspy American Wheat
Post by: Dave Savoie on September 06, 2011, 03:39:24 PM
Dont boil Raspberry it bring it to the temp that kills bacteria and hold steady but not bringing to a boil
Title: Re: Red Raspy American Wheat
Post by: Jake on September 06, 2011, 03:41:07 PM
do you know what that temp would be? I don't see it on can
Title: Re: Red Raspy American Wheat
Post by: Dave Savoie on September 06, 2011, 03:51:48 PM
http://en.wikipedia.org/wiki/Flash_pasteurization (http://en.wikipedia.org/wiki/Flash_pasteurization)
Title: Re: Red Raspy American Wheat
Post by: Jake on September 06, 2011, 06:58:44 PM
OK cool. Thanks! so I just bring it up to 160-165 for 15-20 seconds and that's it? Sounds pretty simple.
Title: Re: Red Raspy American Wheat
Post by: Brian_S on September 06, 2011, 08:35:27 PM
Just a note that if its the canned Raspberry puree then its already been sterilized.  If its the Oregon stuff (I got some from Noble a few years back) just open the can and dumped it in.  

I put it in Primary and promptly blew the top (not just the air lock) off the fermentor twice.  Definitely a secondary thing.

Brian
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