Raspberry Wheat (First AG)

I will start with the ingredients and the process, with added notes to think about at the bottom.

Ingredients:

10 lbs Pale Malt
2 lbs Wheat
2 lbs Carapils
3 oz. Strisselspalt (4.5% alpha acid)
1 tsp Irish Moss
1 vial German Hefeweizen Yeast
6 lbs Frozen Raspberries

Prep:
Originally decided to use 1.2 Qts per lb of grain. This would yield 16.8 quarts (4.2 gallons), but thankfully I heated an extra gallon. The mash should have been 153 degrees when adding 4.2 gallons at 166 degrees to 14 lbs of grain. I added 1 more gallon to make it 1.5 qts per lb which is still acceptable.

Mash:
5.2 gallons of water to 14 lbs of grain to 153 degrees for 90 minutes.

Sparge:
Heated 6 gallons of water to 170 degrees. Next will make it 7 gallons. 5 gallon Rubbermaid can't handle hot water and had slight leak. No biggy.

I sparged 6 gallons and ended up extracting 6 gallons of wort. Added 1/2 gallon water to accomodate evaporation.

Boil (Start):

After the wort foaming subsided, I added 2 oz Strisselspalt hops into the boil.

Boil (40 minutes in):

I added the wort chiller (to sanitize it) and 1 tsp Irish Moss (clarifying agent).

Boil (45 minutes in):

Added remaining 1 oz Strisselspalt hops.

End of boil:

Allowed 20 - 30 minutes to cool the wort to 100 degrees without too much stirring.

Transfer to Primary:

I syphoned all 5-gallons (too much evap - will avoid such a rapid boil next time). Pitched vial of shakened yeast and attached airlock.

First Day Fermentation:

The next morning I checked it and the fermentation was already kicken it.

Second Day Fermentation:

Foam has reduced, but the fermenting still quite active. Will add the raspberries in tomorrow.

Notes:
1 - Have an extra gallon of hot water handy.
2 - Do not boil so rapidly. To conserve gas and not boil away as much wort.
3 - Find another Sparging vessel. The 5 gallon rubbermaid is warping and has a tiny leak :(

Bye for now