MODIFIED FROM THE FOLLOWING RECIPE:
Wheat N Berry Ale
https://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-wheat-n-berry-ale/
Ray Taylor took home the bronze medal at the 1995 National Homebrew Competition with this Wheat 'n' Berry Ale. The fruity characteristics are beautifully balanced by the chocolate and dark caramel malts in this beer, perfect for enjoying in the spring sun.
Original Gravity: 1.054 (goal)
Final Gravity: 1.015 (goal)
Fermentables
36% - 2-Row - US
4
37
1
Mash
39% - Red Wheat - US
4.25
38
2
Mash
9% - Flaked Wheat - US
1
35
2
Mash
7% - Munich - Dark 20L - US
0.75
35
20
Mash
5% - Carapils - DE
0.5
33
2
Mash
2% - Chocolate Malt - US
0.25
34
350
Mash
2% - CaraMunich III - DE
0.25
34
57
Mash
Hops
Perle
0.5
Pellet
Boil
40 min(s)
8.3
13.0
Perle
0.25
Pellet
Boil
5 min(s)
8.3
1.5
Yeast
Wyeast American Wheat 1010
76%
Other Stuff
Hop Tech Raspberry Extract
4
oz
Bottle
Salt
0.25
tsp
Primary
Mash Steps
No mash steps in this recipe
Special Instructions
1.Mash grains at 128°F (53°C) for 30 minutes
2.Mash grains at 154°F (68°C) for 60 minutes
3.Mash out at 168° F (76°C) for 10 minutes.
4.Sparge at 185°F (85°C) with 3 1/2 gallons.
5.1/4 tsp salt added to sparge water
6.90 minute boil.
7.Primary Fermentation: 30 days at 68°F (20° C) in glass.
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