Raspberry Wheat 2.0

I’m getting back on the brewing bicycle.  My new brew buddy, Alyssa and I decided to spend an icy Friday together while the city was shut down.  We did a re-make of my previously brewed 4th of July Red Raspberry Wheat Beer.  We made a few little changes to the recipe – some intentionally, some not.  Still excited for the beer.  Shout out to Base Camp Brewing Company‘s 2nd Anniversary Biere De Garde for providing the drinking beer for today’s adventure.

Base Camp’s 2nd Anniversary Biere De Garde

Ingredients:

• 3.3 lb Wheat Liquid Malt Extract
• 1 lb Light Dry Malt Extract
• 1 lb Malted Wheat
• 1 lb German Pilsner Malt
• 1 lb Flaked Wheat
• 1 oz German Huell Melon Hops
• 1 oz Mt. Hood Hops
• American Yeast
• 6 bags of Trader Joe’s organic raspberries.  Downside of brewing during an ice storm.  No fresh raspberries.  I need to stock up for the summer!
• 1/4 tsp of Irish Moss

Instructions:

1. Heat 3 galloons of water to 160F.
2. Steep grains for 30 minutes.
3. Remove grains and bring water to boil.
4. Add malts and bring to boil again.
5. Start hop schedule.  Add Mt. Hood Hops (60 minutes).
6. At 30 minutes add German Hallertau Hops.
7. At 15 minutes add Irish Moss.
8. Add raspberries to carboy.
9. Add chilled wort.
10. Top off to 5 gallons.
11. Pitch yeast.

Homebrewing in the bathtub.

Have you started brewing again?  What inspired you to get going again?