Brew 8: We'll wheat again.
50 grams tettnang 20 mins boil
21.5 liters bottled water
3.1 KG wheat extract.
1290ml polish raspberry syrup ( 84g sugars per 100ml)
WB-06 yeast
1.071 og
Pitched at 21 deg
fermented at 20-23 deg for 3 weeks.
210 ml polish raspberry syrup into priming bucket topped up to 300 ml with chase spring water to aid mixing with beer.
1.010 fg = 8% abv
More fruity flavour in this than my first fruit wheat beer attempt :-)
sample jar was strong but refreshing.
50 grams tettnang 20 mins boil
21.5 liters bottled water
3.1 KG wheat extract.
1290ml polish raspberry syrup ( 84g sugars per 100ml)
WB-06 yeast
1.071 og
Pitched at 21 deg
fermented at 20-23 deg for 3 weeks.
210 ml polish raspberry syrup into priming bucket topped up to 300 ml with chase spring water to aid mixing with beer.
1.010 fg = 8% abv
More fruity flavour in this than my first fruit wheat beer attempt :-)
sample jar was strong but refreshing.