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Old 09-07-2005, 10:03 PM   #11
bikebryan
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Originally Posted by BBQBrew
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!
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Old 09-07-2005, 10:06 PM   #12
Rhoobarb
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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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Old 09-09-2005, 08:10 PM   #13
BBQBrew
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The puree was a commercial brand I purchased at the brew store, I believe it even said pasturized on the can.

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