I'm going for a hybrid of the fruit-wheat and fruit lambic styles of beer here, taking inspiration from the malt bill of a fruit lambic, but using more standard strains of yeast. What I need to figure out is:
1.) How true to form this recipe is, in terms of letting the raspberry flavor come through
2.) How much raspberry puree to use.
So with that in mind, please critique away!
Expected Pre-Boil Gravity: 1.004 SG Expected OG: 1.053 SG
Expected FG: 1.012 SG Apparent Attenuation: 76.3 %
Expected ABV: 5.4 % Expected ABW: 4.3 %
Expected IBU (using Tinseth): 10.0 IBU Expected Color (using Morey): 3.7 SRM
Fermentation Temperature: 67 degF
US White Wheat Malt 1.00 lb
Extract - Pilsen Light Liquid Extract 4.00 lb
Extract - Wheat Liquid Malt Extract 2.00 lb
Sugar - Corn Sugar/Dextrose (Dry) 1.00 lb
Czech Saaz 3.0 % 1.00 oz Loose Whole Hops 60 Min From End
Yeast Nutrient In Boil
Irish Moss 15 min from end In Boil
Raspberry Extract 7 lbs In secondary fermenter
White Labs WLP011-European Ale
Wyeast 3463 Forbidden Fruit
pH Adjusted with: Five Star 5.2
1.) Use WLP011 Northern European and Wyeast 3463 Forbidden Fruit for extra attenuation.
2.) Add 2 3.5 lb cans of raspberry extract to secondary
3.) Keep fermentation under 70 at all times to keep esters and fusels completely out. Raspberry
flavor should shine through heavily, this also reduces the amount of conditioning time needed.