Raspberry Witbier Belgian Wheat Beer Homebrewers Guide

Homebrewers guide to raspberry witbier / Belgian wheat beer.

Here is the recipe from this video:-

RASPBERRY WIT BEER - 5%
Belgian-Style Fruit Witbier
Author: David Heath
Brewfather recipe link:- https://share.brewfather.app/xpU8PxNFwZF6vJ

Type: All Grain
IBU : 12 (Tinseth)
BU/GU : 0.27
Colour : 10 EBC (Fruit colour not calculated) Will be red :)
Pre-Boil Gravity : 1.038
Original Gravity : 1.046
Final Gravity : 1.008

Batch Size : 19 L / 5 US LQD GALLONS.
Boil Time : 30 min

Brewhouse Efficiency: 75%
Mash Efficiency: 78.9%

Mash Profile
High fermentability plus mash out
67 °C / 152.6°F 60 min - Temperature
75 °C / 167°F 10 min - Mash Out

Fermentables
1.674 kg / 3.69lbs - Wheat Malt, Pale (45%)
930 g - / 32.8oz Munich 14 EBC (25%)
930 g - / 32.8oz Pale Ale 8 EBC (25%)
186 g - / 6.56oz Oats, Flaked 2.8 EBC (5%)
1.2 kg -/2.64 lbs Raspberry (Fruit)(Colour not calculated)

Hops
30 min Saaz to 12.4 IBU using your own hops AA%

Yeast
1 pkg - Lallemand Wit Belgian

Fermentation Profile
Ale
20 °C / 68°F- 14 days - Primary
I suggest rising at 1C per day at the close days of fermentation to finish at 22C / 71.6°F