Beer Style: Witbier (16A)
Recipe Type: extract
Yield: 5 US gallons
My wife enjoyed the Albino Raspberry recipe from beerrecipes.com. I made a few changes and this is now my wife's favorite beer. This is a Wit beer with a light raspberry flavor that finishes with hints of spice and floral hops. The recipe produces 48-54 12 oz. bottles that any homebrewer looking to please their wife will enjoy.
1. Prepare the yeast by rehydrating dry yeast or preparing the
2. Crush Coriander and paradise seeds
3. Put flaked oats into large boiling bag. Tie bag at end to leave
room for the grain to absorb water and place in the pot of
4. Bring the temperature to between 148 and 154 degrees and
maintain temp for 30 minutes.
5. At the end of 30 minutes, strain the water from the oats into
6. Discard the oats and bring the now milky, almost pudding like
water to a boil.
7. Remove the pot from heat.
8. Add the candied sugar, liquid malt extract and dried malt
extract into the pot.
9. Mix well, and avoid clumping.
10. Bring water to a boil.
11. Put 1.0 oz. Centennial hops and .25 oz of Mt. Hood hops into
a small boiling bag, tie, and add to wort. Save the remaining
hops for the next step. Place in wort. Mark for a 60 minute
12. After 30 minutes, add .5 oz of coriander, .5 oz of paradise
seed, and .5 oz of bitter orange peel.
13. After 45 minutes, add 1 oz. of the crushed coriander, .5 oz
of paradise seed, and 1 oz. of the bitter orange peel
14. After 60 minutes, add .75 oz Mt. Hood hops, remove from
heat, and allow the wort to sit for 5 minutes.
15. Cool wort, transfer to fermenter, and add water to bring to
16. Aerate the wort.
17. Add the yeast.
18. Seal the fermenter and add an airlock.
19. Ferment at 68-72 degrees.
20. Transfer to secondary fermenter after 7 days, seal with an
airlock, and ferment for an additional 14-20 days.
21. When bottling, rack into a bottling bucket.
22. Mix in ¾ cup of priming sugar and raspberry extract to taste.
23. Allow 3 weeks for carbonation to reach appropriate levels.
Source: Ben G