Raspberry Cran American Wheat

Pour 3 gallons of distilled water into brewing pot. Put on medium heat.

Place grains into mesh bag and steep the grains into the water. Steep for 30 minutes at mid 150 degrees

Run a bit of distilled water through the grains into the pot.

Bring to a boil. Once boiling, start timer for 60 minutes and add 1oz of Hallertau Hersbrucker hops.

At 45 minutes pour in liquid extract malt and stir for 10 minutes.

At 15 minutes add 1oz of Saaz hops

At 10 minutes add 1 teaspoon Irish Moss(Whirlfloc)

After 60 minutes add 0.5oz of Hallertau Hersbrucker hops and 0.5oz of Saaz hops, take off heat source, and cool the wort to 100 degrees as quickly as possible. While cooling, sanitize fermenting bucket and any equipment needed to transfer the wort.

Fill the primary fermenting bucket with 2 gallons of cold distilled water. Add the wort, leaving any trub at the bottom of the pot. Add additional cold distilled water to reach 5 gallons if necessary.

Seal the bucket and aerate the wort for about 5 minutes.

Take gravity reading and record.

Once the wort is at 70 degrees or lower, pitch the yeast.

Seal the fermenting bucket and insert the rubber stopper and fermentation lock. Make sure to put 1 tablespoon of water in fermentation lock.

Place in dark cool place and let sit for 7 days. Check and record gravity.

Once gravity is idle for 2-3 days it is ready to add the fruit. Thaw the fruit, and drain most, but not all, the water after thawing. Mash the fruit enough to open up, but not crush completely. Do not drain after mashing the fruit.

Place 3/4 of the mashed fruit at the bottom of the secondary fermenting bucket, and then start racking the beer from the primary. About 3/4 of the way add the rest of the fruit, and then finish racking the rest into the secondary.

After fruit and beer is in the secondary, let sit for 1-2 weeks. Taste with sanitized spoon every other day after 1 week until desired taste has been reached.

After desired taste is reached, its ready to be bottled. Sanitize all bottling equipment. Transfer beer to bottling bucket while filtering out the fruit. Use muslin bag over over bottom of racking cane to filter beer.

Place fizz drops in bottles before filing each beer.

After bottling let the beers sit in a dark room temperature spot for 2-4 weeks. After this period they can be stored cold.