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Juicy Raspberry Wheat

167 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.076 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Melody
Hop Utilization: 92%
Calories: 167 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Wednesday July 22nd 2026
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1.055
1.010
5.8%
23.6
4.8
5.6
12.45
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Great Western - White Wheat4 lb White Wheat 37 3.5 30.8%
5 lb Weyermann - Pale Ale5 lb Pale Ale $ 1.59 / lb
$ 7.95 		39 2.3 38.5%
0.50 lb OiO - Canadian 2-Row Malt0.5 lb Canadian 2-Row Malt $ 0.99 / lb
$ 0.50 		36.8 1.9 3.8%
0.50 lb OiO - Torrified Wheat0.5 lb Torrified Wheat $ 1.59 / lb
$ 0.80 		36 1.5 3.8%
3 lb Raspberry, red3 lb Raspberry, red - (late fermenter addition) 2.3 0 23.1%
13 lbs / $ 9.24
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Yakima Chief Hops - Fuggle UK1.5 oz Fuggle UK Hops $ 2.14 / oz
$ 3.21 		Pellet 4.3 Boil at 212 °F 60 min 23.6 100%
1.50 oz / $ 3.21
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.30 tsp Gypsum Water Agt Mash 0 min.
 
Yeast
Kveik Yeastery - Voss Kveik
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
64 - 107 °F
Starter:
No
Fermentation Temp:
82 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 162 °F 152 °F 60 min
0.5 gal Sparge 168 °F -- 10 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 3.68 g | 14.7 qt) 3.2 12.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 6.08 24.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.58 30.3
Equipment Profile Used: System Default
 
Notes

AFTER FERMENTATION IS COMPLETE: Simmer 3 lbs of raspberries with enough water to cover. let cool and strain for at least 1 liter of juice. After pulling the yeast cake, add to the fermenter.
If you want to preserve all the brightness of the berries, consider cold crashing and adding the juice before kegging (do not do this if you bottle condition).

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  • Last Updated: 2026-07-22 06:21 UTC