My friend Heather, from Blendhappy.com is here visiting me for a couple of days. As part of my duties as PDX Tour Guide, I’ve been showing her the beer culture of my lovely hometown. We started making beer smoothies and I realized after she posted the first video I never posted the Raspberry Wheat Recipe that we featured in the video. That being said, here it is:
Raspberry Wheat Recipe:
Recipe adapted from HomebrewExchange.net: Raspberry Wheat
Ingredients:
- 3.3 lb Wheat Liquid Malt Extract
- 1 lb Light Dry Malt Extract
- 1 lb Malted Wheat
- 1 oz German Hallertau Hops
- 1 oz Mt. Hood Hops
- American Yeast
- 1 lb German Pislner
- 1 lb Wheat Malted
- 6lbs of raspberries from family friends
- 1/4 tsp of Irish Moss
Instructions:
- Heat 3 galloons of water to 160F.
- Steep grains for 30 minutes.
- Remove grains and bring water to boil.
- Add malts and bring to boil again.
- Start hop schedule. Add Mt. Hood Hops (60 minutes).
- At 30 minutes add German Hallertau Hops.
- At 15 minutes add Irish Moss.
- Chill wort and add water to top off to 5 gallons.
- Pitch yeast.
- Add raspberries.
Note: Raspberries might cause your beer to throw up! (See image below)
Anyone else have this problem? How do you make sure your beer doesn’t explode?
What if you use a blowoff hose instead of an airlock? http://www.howtobrew.com/section1/chapter9.html
I haven’t done it, but I’m considering it for next time after the lid of my primary blew off last time due to intense fermentation (I use a bucket instead of a carboy for the primary)
I haven’t yet. But I’d be interested in hearing what happens when you try it?
wheat germ, flax seed, are great additions to hadmmoee bread i would try this recipe with butter then with olive oil to see the difference, maybe you might like the results with the olive oil as much it is healthier good lucki just found this on the net .hope it helpsFLOUR: Wheat is the type of flour used in bread baking. It includes all-purpose, bread and whole wheat flours. Sometimes a small percentage of non-wheat flour and grains are added for interest and health to the recipe, such as Kamut, triticale, rye, oat, barley, buckwheat, millet, amaranth, teff, rice, potato, soy, tapioca, corn, quinoa and legume-based flours.GRAINS: substitute a portion (try 25%) of the flour with a variety of grains, such as bran, rye, millet, oatmeal, cornmeal, wheat germ and cracked wheat to name just a few. The higher the proportion of whole grains you add, the heavier and smaller the loaf, since these grains contain little or no gluten.
Thanks for the suggestions, Jessica. Let me know if you have actual bread recipes to try.
Why would it taste suspiciously aimilsr to Blue Moon? Blue Moon is a Molson Coors product, not an AB InBev product. They might be going for a aimilsr flavor, but they’re obviously not repackaging the same beer since they don’t make Blue Moon. However, as someone who fits into your category of actually liking beer, I don’t plan to try some to see for myself.
Hey Jonathan – Just because beers are made by different companies doesn’t mean they can’t taste the same. Sometimes cloning can be fun!
This just in. Someone posted this on a Beer Advocate forum: Friday DEC 18, Bottleworks will be tnaippg one of the few Bear Republic Racer X kegs (1/6bbl) that the brewery was so gracious to send to Washington. Bottleworks is making day out of it. They will offer hot pricing on all bottles for the day. They will have Hop Rod Rye on draft as well, which you can get a growler to go if you like. The Racer X will be tapped promptly at 5 and will pour until it is gone. First come, first serve. Sorry, no growler sales on that! This is the first time in many years this beer has popped up here, so be sure to get there early to try one of the only kegs to arrive of this killer double IPA. Call Bottleworks with any questions:206.633.2437. Big thanks to Bear Republic!
Thanks for the recipe! I can’t wait to try this on my next home batch I make! have you tried putting blueberries in with it also?
Yeah. I actually make a Blueberry Pale Ale that is pretty good too.