So one of my friends asked me to brew up a Raspberry Wheat, and I decided to give this recipe a go. I decided to use the Oregon raspberry puree instead of the flavoring simply because I feel it will taste better. I was hoping to brew it on Saturday.
I went to the LHBS today, and they are completely out of maltodextrine! Apparently, a couple guys keep buying it out to make health drinks or something.
Anyway, I'm wondering a couple things:
1. Do I even need it?
2. If I do, can I pasteurize it and add it later? Perhaps when I rack to secondary on top of the puree? I figure the added fermentation from fermenting the puree would mix it in well.
Any thoughts? Thanks guys.