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Suggestions For A Raspberry Wheat??
I like the wheat beer ingredient list below (I've brewed it 3 times now) because it's already produced a beer that myself and my friends really like. I was asked to brew a Raspberry wheat beer, does anyone have any experience in how you've added raspberry flavor, that you'd like to share?
Size 2.13 gallons: Estimated IBU=17, SRM=4, OG=1.050, FG=1.013, ABV=4.9%
2 pounds Muntons Wheat DME
1/2 pound Golden Blossom Honey
1/2 ounce Halleteur pellet hops boiled for 30 minutes
1/4 ounce Halleteur pellet hops boiled for 12 minutes
1/4 ounce Halleteur pellet hops finishing
11.5 gram Fermentis Safbrew WB-06 yeast
Pitched at 65F and fermented at 60F
I have attempted I think six brews of either raspberry or blackberry wheats. The trouble I ran into was not due to when I added the flavoring or what I used, but rather the residual sugar content. If my finish gravity ended up under about 1.015, and I was adding a non-sugared flavoring like Rainbow, I really had to add a lot of the flavoring to get it to the level SOMBO likes. My blackberry wheats were always brewed with her in mind, so her pallet was my testing plate. When I switched over to all-grain, and tried with a higher mash temp, 155-157, the residual sugars ended up higher, and I didn't end up having to add nearly as much flavoring to get it noticeable. All that said, I still prefer the actual fruit added during secondary, cause it's the real fruit, not the flavoring. I just ended up burned out on those efforts, and having lots of beer that I didn't particularly care for. So, I haven'd done one in a while. How you work out a high residual in a Mr. beer formula, without bottle bombs, is the trick. Maybe lactose?
Crabnut wrote:
I have attempted I think six brews of either raspberry or blackberry wheats. The trouble I ran into was not due to when I added the flavoring or what I used, but rather the residual sugar content. If my finish gravity ended up under about 1.015, and I was adding a non-sugared flavoring like Rainbow, I really had to add a lot of the flavoring to get it to the level SOMBO likes. My blackberry wheats were always brewed with her in mind, so her pallet was my testing plate. When I switched over to all-grain, and tried with a higher mash temp, 155-157, the residual sugars ended up higher, and I didn't end up having to add nearly as much flavoring to get it noticeable. All that said, I still prefer the actual fruit added during secondary, cause it's the real fruit, not the flavoring. I just ended up burned out on those efforts, and having lots of beer that I didn't particularly care for. So, I haven'd done one in a while. How you work out a high residual in a Mr. beer formula, without bottle bombs, is the trick. Maybe lactose?
Crabnut, I guess I would either add the raspberry puree to the primary fermenter or the secondary. The yeast should ferment all the sugars, hopefully leaving the raspberry flavor intact.
Just my two cents but I would ommit your flavor and aroma hop additions when doing this. If a fruit beer is what you want then I would suspect that the flavor and aroma of the fruit is desireable not the earthy/spicy notes of your hops.
If using whole raspberries I would freeze first and then shoot for about 3/4 lb per gallon.
It may take a time or two to dial in the fruit amounts that work best for you but that should be a good starting point.
I've used frozen raspberries in the 2ndry. came out ok, but got more tart from the raspberries than anything. I've heard to really get the best flavor you need to use real fruit AND flavor extract. Never tried it though. And I won't be making fruit beers much if at all anymore. too much trouble and the results aren't that great.
DC
I've heard that if you use a flavoring extract instead of real fruit, Bickford flavorings are the ones to use. I haven't used them, or any others, just passing along what I've seen discussed on forums.
Fortunately my girl doesn't like beer at all, even chick beer so I never have had to make a fruity sweet "beer" but, she does like the ciders and making one that she likes has been the bane of my existence so far
ID
Thanks all for your feedback, I can see this is by no means going to be a slam dunk recipe to nail down.
andrew jensen wrote:
Just my two cents but I would ommit your flavor and aroma hop additions when doing this. If a fruit beer is what you want then I would suspect that the flavor and aroma of the fruit is desireable not the earthy/spicy notes of your hops.
If using whole raspberries I would freeze first and then shoot for about 3/4 lb per gallon.
It may take a time or two to dial in the fruit amounts that work best for you but that should be a good starting point.
andrew jensen, Good point about leaving the hop additions out...thank you.
My girlfriend just got done brewing her Raspberry Wheat and it turned out great. What we ended up using was 5LBs of Frozen Raspberry's. Soaked them for 1hr in Vodka and strained them off. Then added them to the secondary Fermentation. Gave the brew a very nice flavor. Not to tart and full of raspberry flavoring. You can give it a try. Also if you do this save the strained vodka, makes for a great drink later.
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