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Raspberry Wheat Beer Recipe

Indulge your taste buds in the delightful fusion of fruity sweetness and crisp wheat notes with this Raspberry Wheat Beer recipe. Crafted using the all-grain brewing method, this beer combines the classic characteristics of a wheat beer with the vibrant essence of ripe raspberries. The result is a refreshing brew that’s perfect for warm days or any occasion that calls for a burst of fruity goodness.

With a base of Wheat Malt, Pale Malt, Munich Malt, and a touch of Crystal Malt, this beer lays the foundation for a smooth and slightly hazy body. The addition of Hallertau and Saaz hops brings a subtle bitterness and a hint of earthy spice, balancing the sweetness from the raspberries.

The real magic happens during secondary fermentation, where fresh or frozen raspberries are introduced, infusing the beer with their rich color and juicy flavor. Whether you’re a seasoned homebrewer or just starting your brewing journey, this Raspberry Wheat Beer recipe offers a delightful combination of complexity and approachability.

Grab your brewing equipment, roll up your sleeves, and embark on a brewing adventure that culminates in a thirst-quenching Raspberry Wheat Beer. Cheers to crafting your own masterpiece and savoring the fruits of your brewing labor!

Certainly! Here’s a basic recipe for a Raspberry Wheat Beer using the all-grain brewing method. Keep in mind that brewing involves several steps and requires proper equipment, so make sure you’re familiar with the brewing process before attempting this recipe.

Raspberry Wheat Beer Recipe

Raspberry Wheat Beer Recipe (All-Grain)


  • 5.5 lbs (2.5 kg) Wheat Malt
  • 4.5 lbs (2 kg) Pale Malt (2-row)
  • 1 lb (0.45 kg) Munich Malt
  • 0.5 lb (0.23 kg) Crystal Malt (10L)
  • 0.5 oz (14 g) Hallertau Hops (60 minutes)
  • 1 oz (28 g) Saaz Hops (15 minutes)
  • 1 Whirlfloc Tablet (15 minutes) – optional for clarity
  • Wyeast 1010 American Wheat or White Labs WLP320 American Hefeweizen yeast
  • 3 lbs (1.4 kg) fresh or frozen raspberries (secondary fermentation)


1. Mashing:

  • Heat 3.5 gallons (13 liters) of water to 165°F (74°C).
  • Add crushed grains to achieve a mash temperature of around 152°F (67°C).
  • Hold the mash temperature for 60-90 minutes.
  • Sparge with enough water to collect around 6.5 gallons (25 liters) of wort.

2. Boiling:

  • Bring the wort to a boil.
  • Add Hallertau hops at the beginning of the boil (60 minutes).
  • Add Saaz hops and Whirlfloc tablet (if using) at 15 minutes remaining in the boil.

3. Cooling:

  • After the boil, cool the wort quickly using a wort chiller or an ice bath.

4. Fermentation:

  • Transfer the cooled wort to the fermenter, leaving sediment behind.
  • Aerate the wort and pitch the yeast.
  • Ferment at around 68-72°F (20-22°C) until primary fermentation is complete.

5. Raspberry Addition:

  • After primary fermentation, transfer the beer to a secondary fermenter.
  • Add the fresh or frozen raspberries to the secondary fermenter.
  • Allow the beer to ferment with the raspberries for about 2 weeks.

6. Bottling:

  • Once fermentation is complete, bottle the beer with the appropriate amount of priming sugar.

7. Conditioning:

  • Allow the beer to carbonate in the bottles for at least 2-3 weeks.

8. Enjoy:

  • Chill the beer, pour into a glass, and enjoy your homemade Raspberry Wheat Beer!

Remember to sanitize all equipment thoroughly throughout the brewing process to prevent contamination. Adjust the recipe according to your equipment, preferences, and brewing experience. Cheers!

Frequently Asked Questions for Raspberry Wheat Beer Recipe

Q1: Can I use frozen raspberries for this recipe?

A1: Yes, you can use either fresh or frozen raspberries. If using frozen, it’s a good idea to thaw them before adding to the secondary fermenter.

Q2: What’s the purpose of the Whirlfloc tablet?

A2: The Whirlfloc tablet is an optional clarifying agent. It helps in reducing haze in the beer, making it clearer. If clarity is not a major concern for you, you can omit it.

Q3: Can I use a different yeast strain?

A3: While Wyeast 1010 or White Labs WLP320 are recommended for a wheat beer, you can experiment with other wheat beer yeast strains. Just make sure the yeast you choose complements the fruity character of the raspberries.

Q4: How long should I ferment with raspberries in the secondary?

A4: Allow the beer to ferment with the raspberries for about 2 weeks. This gives the yeast enough time to ferment any remaining sugars from the raspberries and allows the flavors to meld.

Q5: Should I crush the raspberries before adding them?

A5: It’s generally a good idea to crush or lightly mash the raspberries before adding them to the secondary fermenter. This helps release their juices and flavors into the beer.

Q6: Can I adjust the raspberry quantity for a stronger or lighter flavor?

A6: Absolutely! The amount of raspberries can be adjusted based on your preference. If you want a stronger raspberry flavor, you can increase the quantity. For a milder flavor, reduce the amount.

Q7: What’s the recommended serving temperature for this beer?

A7: Wheat beers, including Raspberry Wheat, are often enjoyed slightly chilled. Aim for a serving temperature of around 40-45°F (4-7°C) for optimal flavor.

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