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Old 08-11-2007, 04:24 PM   #1
Jeff48
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Default Oregon Raspberry Wheat

I need a suggestion for when to add a can of Oregon Raspberry Puree to the basic Heffe recipe I have here. As you can see, I am currently thinking of adding the Puree to the bottom of the secondary and racking the primary wort/beer (which has been in the primary for only a few days to a week) onto the puree, then letting the secondary sit at least 3 weeks before moving to a tertiary for clearing.

What do you think. I am open to all ideas since brew day is tommorrow.

PS how do you calculate the additional sugars in the mix when you add the Raspberry puree. It seems to me that the OG is really not properly calculated unless you count the sugar from the berries. Without some kind of reference point, it seems the OG-FG cannot be an accurate measure of ABV.

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++
Himbeereheffeweizen

A ProMash Recipe Report

Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Extract (Lbs): 6.50
Anticipated OG: 1.048 Plato: 11.94
Anticipated SRM: 4.2
Anticipated IBU: 21.9
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
100.0 6.50 lbs. Muntons LME - Wheat England 1.037 3

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertau Hersbrucker Pellet 4.20 20.7 60 min.
0.25 oz. Cascade Pellet 5.80 1.2 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
49.00 Oz Oregon Raspberry Puree Puree placed in secondary and beer racked over it after in 3-7 Days in primary fermenter (probably after violent fermentation subsides and fermentation can continue with a standard air lock rather than a overflow tube.


Yeast
WYeast 3068 Weihenstephan Weizen


Notes
-----
Wyeast 3068 Weihenstephan Weizen in a 1 liter starter of wheat DME (4 oz) f
or about 30 hours prior to pitching

.



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Drinking:Blondie's Amer. Ale 3- Pyramid Power Cervezas 3 - Georgie Washington's Vogelkirsche - Breakfast of Champions (Orange Heffe)- Himbeerehefeweizenbier (Raz Heffe)-Erin Go Bragh - Excalibur Stout AG - Moondust (Blue Moon clone)

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2ndry:Amarillo Blondie 2-PP Cervezas 4
Conditioning:Petey's AG Porter- John Barleywine Must Live

Hops Grown in 08: Magnum, Goldings, Cascade, Centennial


Wine:
Prim.- AUS Shiraz
2ndry- Gewurztraminer - Port
Bottle Aging- Burgeron Blanc
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Old 08-11-2007, 05:03 PM   #2
ColoradoXJ13
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I racked my hefe from the primary into a secondary with two cans of oregon raspberries (I think they were 15oz cans) and left them in for a week, then racked the beer into a keg. You will get a restarted fermentation from the sugars in the berries, you may want to rack the beer off the berries into another carboy for a week or so to let it all settle out if you are bottling. I didn't concern myself with figuring out the increase in ABV...



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Old 08-11-2007, 05:25 PM   #3
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Add 0.4% ABV for each pound of fruit that you add per gallon of beer. So 5 pounds in 5 gallons will increase your ABV by 0.4%

Is that based on the sugars in the fruit? No.

Is it based on measurements? No.

Is it based on science? No.

Does it have any basis in reality? No.

So why do it? Because you've got to do something and without some testing, nobody will really have the answer, so just go ahead and add a couple of tenths of a percent if it makes yourself feel better.

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Old 08-11-2007, 05:40 PM   #4
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Quote:
Originally Posted by Damn Squirrels
Add 0.4% ABV for each pound of fruit that you add per gallon of beer. So 5 pounds in 5 gallons will increase your ABV by 0.4%

Is that based on the sugars in the fruit? No.

Is it based on measurements? No.

Is it based on science? No.

Does it have any basis in reality? No.

So why do it? Because you've got to do something and without some testing, nobody will really have the answer, so just go ahead and add a couple of tenths of a percent if it makes yourself feel better.

ROFL no more like ROFLMFAO





Actually, I was just trying to get a better idea of what I should expect as a FG since everything depends on OG:FG computations ABV was just one of the variables. Unfortunately I am a detail freak and keep records of everything from ambient temp in the room where I brew to the number of calories and carbs in each 12 oz glass. I better just RDWHAHB!!!! when it comes to the numbers
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Drinking:Blondie's Amer. Ale 3- Pyramid Power Cervezas 3 - Georgie Washington's Vogelkirsche - Breakfast of Champions (Orange Heffe)- Himbeerehefeweizenbier (Raz Heffe)-Erin Go Bragh - Excalibur Stout AG - Moondust (Blue Moon clone)

Prim:
2ndry:Amarillo Blondie 2-PP Cervezas 4
Conditioning:Petey's AG Porter- John Barleywine Must Live

Hops Grown in 08: Magnum, Goldings, Cascade, Centennial


Wine:
Prim.- AUS Shiraz
2ndry- Gewurztraminer - Port
Bottle Aging- Burgeron Blanc
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Old 08-11-2007, 05:52 PM   #5
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The only way to do it without sending it to a lab for testing is to either juice a known quantity of the fruit, measure the quantity, and then test the OG of the fruit. Then calculate how much it adds to the OG of the beer.... but that's assuming you've gotten all fruit juice into the beer, which I think is a dubious assumption.

The second choice would be to send it out to a lab for analysis.

The third choice (I THINK this is possible) is to measure the FG using a hydrometer and also using a refractometer. The difference between the two readings, I think, can be used to calculate the alcohol content through the use of a program such as brewsmith. I might be mistaken about that though.



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