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Old 04-21-2010, 07:14 PM   #1
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Default How much fruit?

I'm planning to rack a wheat beer onto some raspberries. How much. Is 5 pounds for 5 gallons to much?

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Old 04-21-2010, 08:02 PM   #2
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I made a strawberry blonde with 4 pounds of strawberries for 5 gallons and my fiance loves it, so I don't think 5 pounds of raspberries is too much.

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Old 04-22-2010, 02:16 AM   #3
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Can I just throw these raspberries in whole or do i need to mash them up a bit?

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Old 04-22-2010, 02:48 AM   #4
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A pound per gallon is about right. I puree and pasteurize my raspberries before racking my beer on to them. Others have said that you can just dump them in.

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Old 04-22-2010, 03:00 AM   #5
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I have a Raspberry Wheat that is just finishing up bottle conditioning now. I brewed a 5-gallon batch and used 4 lbs. of frozen raspberries. I steeped them in 2 cups of water at around 160 degrees for 20 minutes, then racked the beer over them.

The beer came out super nice, and with about a week to go in bottles the color and flavor is pretty smooth.

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Old 04-22-2010, 01:56 PM   #6
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Now what does the steeping do for the raspberries?

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Old 04-22-2010, 04:51 PM   #7
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As long as you maintain at least 160 degrees, steeping will pasteurize the fruit so you don't get any weird **** in your beer. I used frozen raspberries, and the steeping also broke them down some so I wasn't dumping un-thawed berries in my beer. 20 minutes will give you a mice raspberry mush that will break down nice in your beer. You might consider straining it before bottling, but I didn't and it seemed to be fine. The beer is a little pulpy but nothing a good pour doesn't fix.

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Old 04-22-2010, 04:56 PM   #8
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Did you steep directly from frozen or thaw them first?

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Old 04-22-2010, 05:05 PM   #9
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I steeped directly from frozen and it worked nicely. Just make sure whatever raspberries you buy don't have any preservatives (there's one specific type to look out for but I can't remember the name) or the sugars won't ferment.

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Old 04-22-2010, 11:21 PM   #10
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Do you keep the second cold during this process to prevent too much fermentation? If not, how long did you leave the fruit in the 2nd to ferment out before you added suggar and bottled?

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