Just kinda "winged" it on the recipe. Used BeerSmith software to help me.
- 6lbs Wheat Liquid Extract
- .75oz Hallertauer Hersbrucker Pellet Hops (60 min boil)
- 3lbs Raspberry Puree added to wort last 1 min of boil
- Bavarian Wheat Yeast(Wyeast #3056) Made a starter two days before.
I will transfer to secondary probably in 5-7 days. I also have some Raspberry extract to add at bottle time if I want more raspberry flavor. Original gravity was around 1.040.
I'll keep ya posted on how it comes out.
Was your puree sanitary/sterile before you added it to the boil? A 1 minute boil really won't provide decent sanitation!
IIRC, most commercial purees are already sanitized - the heating of the puree does that. If I were making a home-made puree, I'd heat it to bubbling on the stove first.
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