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.
- 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
- 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.
- Add raspberries to carboy.
- Add chilled wort.
- Top off to 5 gallons.
- Pitch yeast.
Have you started brewing again? What inspired you to get going again?