dangerbrew

Recipes 

It's a five gallon batch of Wheat Beer and I plan to let it sit in primary for about five days, move to secondary, add 3 lbs. of raspberries, and let it sit for about 10 - 11 days before bottling.

Is this a pretty fair amount? I've looked at other recipes and this seems ok. I mean, I definitely want the taste to come through, but not be extremely overpowering.

Also, is there a big difference between using frozen vs. fresh raspberries? Quality of taste, etc.?

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THE NOOK BREWERY
On Tap: "Ryan Talbert's" Sweet Honey Rye, "Boondock Stout" Irish Dry Stout

"Never shake the beer. It just makes it angry."
Proud member of The Fairmont Homebrewers Club

Clonefarmer

Recipes 

I haven't done a wheat but I have done a chocolate stout with frozen raspberries. They are very strong I used about two and a half pounds for 5 gallons and it was very tart and dominated the flavor profile. It mellowed a bit overtime but was still very strong. Be careful raspberries are potent!

As far as I know using frozen is actually better because the freezing process breaks down the cell walls.

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"Just remember Scooty Puff Jr. sucks!"....Philip J. Fry

dangerbrew

Recipes 

I ended up using just over 1 pound. I bottled it today. We'll see how it turns out in two weeks...

__________________
THE NOOK BREWERY
On Tap: "Ryan Talbert's" Sweet Honey Rye, "Boondock Stout" Irish Dry Stout

"Never shake the beer. It just makes it angry."
Proud member of The Fairmont Homebrewers Club

AFAJ Brew Guy

Recipes 

The other thing you can use is one can of Oregon puree, that stuff is good quality and adds a great flavor to the beer. That, and it is the most sanitary as that stuff is pasteurized in the can. Best to rack on top of it in the secondary though.

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Harvest Creek Brewing Company

"There seems to be an over abundance of beer related items in this house." -SWMBO

For current brews see my profile.

dangerbrew

Recipes 

I tasted the sample yesterday and it seemed pretty good - you could definitely taste the raspberries, but it wasn't to an extreme extent. However, even if it would've gone off the deep end I'm still a big fan of beers that go big on fruit flavor, and if this one only serves as a barometer for the future, i'm probably going to go nuts with fruit flavored beer eventually. Vermont Pub & Brewery's "Forbidden Fruit" is one of my favorite examples of this working out exceptionally well. Too bad its too strong to be served in pints!

Still, overall I think it's going to shape up to be a fine summer brew.

__________________
THE NOOK BREWERY
On Tap: "Ryan Talbert's" Sweet Honey Rye, "Boondock Stout" Irish Dry Stout

"Never shake the beer. It just makes it angry."
Proud member of The Fairmont Homebrewers Club