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Sophie's Raspberry Wheat Ale


Sophie is our furry friend from the Rock, otherwise known as Newfoundland. 

Easy drinking Summer Wheat Ale with the tartness of Raspberries, served best with a few frozen raspberries floated on top.


  • 5 lbs (2.27 kg) 2-row malt (RAHR Malting Co.)

  • 5 lbs (2.27 kg) White Wheat Malt (Canada Malting Co.)

  • .5 lb (.23 kg) Caramel Malt Crystal 10L (Briess)

  • 1 oz (29 g) Hallertauer Tradition (German) (60 min)

  • 2 lbs tsp (.91kg) Frozen Raspberries pasteurized 

  • 2 handfuls of Rice Hulls for the Mash

  • Wyeast No. 1010 American Wheat yeast

  • 4 FL. oz (118.75 ml) Brewers Best Raspberry Natural flavour


Yield: 5 Gallons (19 L)

Original Gravity: 1.048

Final Gravity: 1.01

ABV: 4.3%

IBU: 19



Mash grains and 19.7 qts. (18.65 L) of strike water at 163°F (72.8°C) for 60 minutes, Mash tun should be at 150°F (65.6°C) for 60 minutes. After 60 minutes add 5.9 qts. (5.58 L) at 170°F (76.7°C) into the mash tun, allow to sit for 10 minutes so the grain bed can settle. Drain mash tun and add second sparge water 13.8 qts. (13.06 L) at 170°F (76.7°C), allow to rest for 10 minutes and drain into brew kettle.  Once boiling has been achieved add hops add start the 60 minute boil timer. Chill to 70°F (21°C) and pitch yeast.


Once fermentation has slowed down, usually 3-5 days add the 2 pounds of pasteurized Raspberries to the fermenter.  Once you are ready to keg/bottle add brewer’s best Raspberry flavour.

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