Another batch of the house fruit + wheat recipe, this time the fruit of choice is raspberries. The plan is to have the batch brewed June 12th, leave it about a week to ferment and then a week on top of the raspberries before kegging. This is my first batch since the move back to Ontario and I hope to have it ready to serve in the new house for any housewarming visitors.
5 Gallon Batch
6 lb - 2 row
6 lb - Wheat Malt
0.5 lb - Crystal 60L
28 g Willamette (60)
1.5 kg Frozen Raspberries (Added at Kegging)
White Labs WP001 - California Ale
Full Boil (brought back the propane burner)
60 Minute Boil
Fermented at 65 F for 1 Weeks
Left for a week on Raspberries in keg before transferring to serving keg.