Blowin' Raspberries Wheat

My daughter Madalyn, started this thing we call "blowin' raspberries" a few weeks ago. She sticks her tongue out, clenches her lips tight and blows as hard as she can, spraying spit all over anyone close to her. I don't think there's any harm in it, and at 5 months old, I guess it can be considered cute. Anyhow, we've been saying it so much, it inspired the name for my next beer.

Now, a lot of guys say "Oh, fruit beers are ok, but I can't drink a lot of them." I used to say that myself, not wanting to sound like a sissy. Last week, I went to Andersons and picked out a few Raspberry Wheat beers to try. I chilled them all, only planning on tasting one. I admit, I loved them so much, I drank all of them that night. They are a perfect beer for a hot summers day.

I bought a 55 lb. bag of wheat in spring proclaiming this to be the "Summer of Wheats." I've done a few recipes using wheat now, and there's still a huge bag left, so I need to get brewing and do more of them! I took the base of this recipe from Jamil/Palmers Brewing Classic Styles book. Here's the quick run down:

5.6 lb. German Wheat
5.6 lb. American 2-Row
1/2 lb. Crystal 10

Hops: 1 oz. Willamette 5% AA
Yeast: White Labs WLP 320 - American Hefeweizen Ale
Expected ABV 5.8%

I've done wheat type beers before, and I know they ferment like crazy. Like an idiot, I didn't use a blowoff tube, and came home to a mess. Luckily, the airlock stayed somewhat intact and I think the beer is salvageable. It's still fermenting like mad and smells great.

Post fermentation, I'm going to rack it to a secondary, where I'll be adding 5 lbs. of Oregon Raspberry Puree. I'll let that sit for 7-10 days. I'll probably strain that to a keg and let it carbonate from there.

When we tap this beer, I'm have Madalyn lead the DRB in a chorus of "Blowin' Raspberries" the entire evening.. or, at least until bed time. :)