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Red Ross' Raspberry Wheat Recipe Kit

Code: 19875  |  Unit: Each   In stockLow stockNo stock    

$44.35

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'Red Ross' Raspberry Wheat Beer Recipe Kit

This recipe is an Aussie Brewmakers take on a Raspberry Wheat Beer. The beer is named after Ross Geller from Friends when he goes a bit crazy – we reckon this wheat beer is a bit loopy so it fits well. The beer has a traditional wheat base with fresh raspberries ‘steeped in’ post primary fermentation to give the beer its rich red colour. It surprises many in not being overly strong on the raspberry or the sweetness. We think it is a delicious fruit steeped beer that will be dangerously drinkable as a session beverage. This recipe is another great introduction to experimenting with hops, racking and steeping for the beginner or ‘tin kit’ brewer.

Supplied Kit Ingredients:

  • 1.7kg Black Rock Whispering Wheat Beer Kit
  • 1.0kg Beer Improver (500g Dextrose / 500g Light Dried Malt Extract)
  • 200g Dextrose
  • 15g Premium Wheat Beer Yeast
  • 12g Cluster Finishing Hops (steeped)
  • Hop Sock (for steeping Raspberries)

Other Ingredients / Hardware Required:

  • 1kg of fresh or frozen raspberries (not supplied)
  • A second fermenter or container that can hold 25Ltrs for use as a secondary for racking & steeping

Method:

  1. Clean / sterilize all equipment including fermenter, paddle, and jug (used for steeping)
  2. Discard Black Rock Whispering Wheat Beer Kit tin yeast and sit tin in hot water for 10 minutes
  3. Boil 2.0ltrs of water in kettle
  4. Steep 12g of Cluster Finishing Hops in 250mls of boiling water for 10 minutes
  5. Add 1.5ltrs of boiled water to fermenter and add 1.0kg of Beer Improver and 200g of Dextrose and stir to thoroughly dissolve.
  6. Add Black Rock Whispering Wheat Beer Kit tin to fermenter and stir to thoroughly dissolve
  7. Pour 250ml of boiled water into Black Rock Whispering Wheat Beer Kit tin and stir then add to fermenter
  8. Add water to wort to 22.5 ltrs and test temperature – make sure it is between 18-28 degrees before pitching yeast
  9. Take initial hydrometer reading
  10. Add Cluster Finishing Hops bag and mug of water to wort
  11. Pitch 15g Premium Wheat Beer Yeast and stir gently
  12. When primary fermentation is finished (check with hydrometer for 2 consecutive days to ensure completed) rack beer into secondary fermenter (sterilize secondary fermenter and all equipment first). If using a single fermenter and a container, rack into container, clean fermenter and then rack back into fermenter. Note: try not to aerate the wort during this process.
  13. Place 1kg of fresh or frozen raspberries into hop sock, tie both ends off and submerge in fermenter to steep for 5 days
  14. After 5 days, take final hydrometer reading and then bottle / keg as per normal and discard raspberries. The hop sock can be washed and reused over and over

N.B. If kegging, add additional 200g of Dextrose (not supplied) at step 5

NOTE: IT IS IMPORTANT TO NOT ADD THE RASPBERRIES DURING PRIMARY FERMENTATION OR THE PRIMARY FERMENTER WITH THE YEAST CAKE.

TO RACK TO A SECONDARY USE A 1M LENGTH OF 13MM FOOD GRADE HOSE ATTACHED TO THE TAP OF THE PRIMARY FERMENTER. SIT THE PRIMARY FERMENTER ON A BENCH WITH THE SECONDARY BELOW. PLACE THE HOSE AGAINST THE SIDE OF THE SECONDARY FERMENTER BEFORE OPENNING THE TAP TO REDUCE AERATING THE BEER DURING TRANSFER.

IF YOU DO NOT HAVE A 2ND FERMENTER WE HAVE THEM AVAILABLE FOR $35.00 FREIGHT

A SECOND FERMENTER IS A GOOD IDEA FOR RACKING ALL BEERS – THIS HELPS WITH BEER CLARITY PRIOR TO BOTTLING AND IN MOST INSTANCES NEGATES THE NEED FOR FINNINGS TO CLARIFY BEER. IT ALSO REMOVES THE RISK OF THE PRIMARY FERMENTATION YEAST CAKE IMPACTING OVERALL FLAVOUR WHEN CONDITIONING PRIOR TO BOTTLING

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