We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

White Out Raspberry

back to search Back to Search  Style Details 

White Out Raspberry

back to search Back to Search  Style Details 

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.


  • 4 lbs wheat malt extract
  • 2 lbs wheat dry malt
  • 2 lbs flaked oats
  • 16 oz Light Belgian Candy
  • 1 oz Centennial hops
  • 1 oz Mount Hood
  • 1.5 ounce coriander
  • .5 ounce paradise seeds
  • 1.5 oz bitter orange peel
  • 2 Smack Packs Wyeast 3944 Belgian Wit
  • 6 oz corn sugar (for priming)
  • 1 bottle of Raspberry flavoring extract

Additional Instructions

Primary Ferment: 1 week
Secondary Ferment: 2-5 weeks

Click to Print Recipe


1. Prepare the yeast by rehydrating dry yeast or preparing the
smack packs.
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
cold water.
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
your brewpot.
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
5.5 gallons.
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.