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Old 05-05-2014, 09:04 PM   #11
thegreatmaibockaddict
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I made a chocolate raz wheat with fresh picked raspberries last Summer and made a Raz puree and added it to the Mash with excellent results FWIW

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Old 05-06-2014, 04:37 AM   #12
beerdrinker
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Fruit + Wheat beers have become one of my favorite styles. I either use extract or frozen fruit and have done raspberry, strawberry, and cranberry.

When using extract I'll add the flavoring at kegging time. When using frozen fruit I let fermentation complete in primary then transfer the beer onto the fruit and give it about a week to pickup flavor before kegging.

With the raspberry and cranberry batches, sometimes it comes out a bit tart. I had one that was almost undrinkable, but I gave it a few months to mellow and it turned into one of my best brews.

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Old 05-06-2014, 01:33 PM   #13
CanAusBrewer
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Has anyone had success using dried fruit like raisins or apricots? I am considering an apricot wheat (similar to St. Ambroise) and apricots are definitely not in season in Australia so I was thinking of trying dried fruit.

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Old 05-06-2014, 02:15 PM   #14
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Quote:
Originally Posted by CanAusBrewer View Post
Has anyone had success using dried fruit like raisins or apricots? I am considering an apricot wheat (similar to St. Ambroise) and apricots are definitely not in season in Australia so I was thinking of trying dried fruit.
Dried fruit works great. Just make sure that it is not oiled, sulfured, or treated with anything you don't want in you beer. I use about 4 kilos of apricots for 25 liters of wheat beer. I put them in my steamer to sanitize and hydrate them after chopping them. Rack the fermented beer onto them and let it sit 2 weeks.
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