A raspberry wheat to enjoy on a hot summers day. I used 30 oz. of frozen raspberries in my wheat. This batch was done with a single decoction mash. If you are not familiar with a decoction mash an infusion mash at 155 f. will work just fine.
In 1 1/2 gallons of 130 f. water insert the 2-row and the wheat. Let sit at 122 f. for 30 min. Pull a decoction of 50% and bring this to 155 f. Let this sit for 20 min and then bring to a boil. Incorperate this back into the other 50% of the mash and this should raise the temp to 150 f. Let this sit for 45 min. Raise the temp. to 168 f. and sit for 10 min.Place the rice hulls in the bottom of your lauter tun and sparge. If you do not use a lauter tun you may incorperate the rice hulls into the mash. Boil this for 60 min. adding the hops and the irish moss at the designated times. Cool and pitch the yeast. After the primary defrost the raspberries and add theese to the secondary for 1 week.
