Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > trying to make a raspberry wheat
Reply
 
LinkBack Thread Tools
Old 07-09-2010, 02:39 AM   #1
101DDD
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Wisconsin
Posts: 22
Liked 3 Times on 1 Posts

Default trying to make a raspberry wheat

Hello all...I'm a noob to the home brewing scene and I've settled on partial mashing with 2 Mr. Beer fermenters right now. I'm only three batches in experience-wise and my carpool buddy is on vacation. So I turn to you fine folks for advice.

I pulled a recipe from BeerTools for a raspberry wheat. Scaling it down to the Mr. Beer size (2.11 gals), and adapting to what was available at the store, here's what I got:
__________________________________________________ ______
.68 lbs American 2-row
2 lbs Briess Light Wheat DME
.03 lbs Crystal 20
1 lb Flaked Wheat
.4 oz German Tettnanger pellets (5.5% AA) - 60 min
.2 oz Palisade pellets (6.5% AA) - 15 min

Yeast: Danstar Windsor Dry Yeast (I'm not to keen on buying 5 gallons worth of liquid yeast)

.5 lbs Raspberries will be added during secondary
__________________________________________________ ____


So, what do you think? Will it turn out okay?

Also, I've never used the flaked wheat before. Can I just steep it like I do the Crystal and 2-Row? I've heard things of starches. Any advice on the fruit?

Typical noob, many questions....

Thanks!!!

__________________
101DDD is offline
 
Reply With Quote Quick reply to this message
Old 07-09-2010, 03:05 AM   #2
niko
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Dallas, TX
Posts: 96
Default

Unless you are doing a partial mash the 2row will do you no good. It cannot be steeped to gain gravity points. Crystal should be steeped.

__________________
Carboy 1: Lager
Carboy 2: Arrogant Bastardness

Ale Pail 1: empty
Ale Pail 2: empty
Ale Pail 3: empty

Bottled: Dogfish 60 Clone
Keg 1: Doppelbock
Keg 2: Appfelwein
Keg 3: IPA
Keg 4: Empty (will be Arrogant Bastardness)
Keg 5: Empty (will be Lager)



http://www.inthehumidor.com
niko is offline
 
Reply With Quote Quick reply to this message
Old 07-09-2010, 03:21 AM   #3
azscoob
Here's the Beers!
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
azscoob's Avatar
Recipes 
 
Join Date: Jun 2009
Location: Lake in the Hills, IL
Posts: 7,170
Liked 140 Times on 121 Posts
Likes Given: 128

Default

he stated he is doing a partial mash, as for fruit addition I would up it to 2 lbs in secondary, I have had very good luck with 1lb/gallon fruit to beer ratio

__________________

Shirts n Steins: Grain Reaper Brewing

azscoob is offline
 
Reply With Quote Quick reply to this message
Old 07-09-2010, 03:33 AM   #4
azscoob
Here's the Beers!
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
azscoob's Avatar
Recipes 
 
Join Date: Jun 2009
Location: Lake in the Hills, IL
Posts: 7,170
Liked 140 Times on 121 Posts
Likes Given: 128

Default

When I use flaked wheat in my recipes, I mash it as I would any other grain., where in WI you at? I have a cabin in the northwoods, in Eagle River.
Welcome to the forums BTW

__________________

Shirts n Steins: Grain Reaper Brewing

azscoob is offline
 
Reply With Quote Quick reply to this message
Old 07-09-2010, 01:18 PM   #5
101DDD
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Wisconsin
Posts: 22
Liked 3 Times on 1 Posts

Default

So, what's the difference between mashing and steeping? Is it just rinsing off the grains? That's all I can find perusing web pages.

Good advice on the fruit. I've heard 1/4 lb to 1 gallon liquid for raspberries. Does the rest of the recipe look appropriate?

It also sounds like I need to let this bad boy condition for a little longer than normal. Oh well....it'll be an end of summer beer.

azscoob, I'm just outside Madison.

__________________
101DDD is offline
 
Reply With Quote Quick reply to this message
Old 07-09-2010, 01:30 PM   #6
maida7
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Asheville, NC
Posts: 2,817
Liked 44 Times on 38 Posts

Default

Quote:
Originally Posted by 101DDD View Post
So, what's the difference between mashing and steeping? Is it just rinsing off the grains? That's all I can find perusing web pages.

Good advice on the fruit. I've heard 1/4 lb to 1 gallon liquid for raspberries. Does the rest of the recipe look appropriate?

It also sounds like I need to let this bad boy condition for a little longer than normal. Oh well....it'll be an end of summer beer.

azscoob, I'm just outside Madison.
I see no reason why that beer would need lots of time to condition. It should be good to drink right after the fruit is done fermenting in the secondary.

Mash is just like steeping except you hold it at a precise temp for a longer period of time. The temp effects the fermentability of the wort. You also need something like 2-row base malt to do a mash. There are enzymes in the 2-row that will convert the barley starches into sugars at the mash temps.
__________________
maida7 is offline
 
Reply With Quote Quick reply to this message
Old 07-09-2010, 01:32 PM   #7
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,651
Liked 134 Times on 127 Posts

Default

Mainly temperature and 2-row: mashing is limited to the 149-158F range.

1/2 lbs in your recipe is in line with commercial raspberry wheats. As a note, McMenamins boils the berries briefly to produce a peptic haze in the beer.

__________________
david_42 is offline
 
Reply With Quote Quick reply to this message
Old 07-09-2010, 01:36 PM   #8
maida7
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Asheville, NC
Posts: 2,817
Liked 44 Times on 38 Posts

Default

If your using fresh fruit you may want to blanch them with a quick boil to kill off any bacteria and wild yeast living on the berries.

OR

Use Oregon brand fruit puree in the secondary.

OR

Skip the secondary and use a fruit flavor extract at bottling.

__________________
maida7 is offline
 
Reply With Quote Quick reply to this message
Old 07-09-2010, 02:02 PM   #9
101DDD
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Wisconsin
Posts: 22
Liked 3 Times on 1 Posts

Default

maida7, I'll be using fresh fruit (the neighbor is giving the stuff away ), but I will probably blanch them somehow. I know boiling takes away some of the aroma. And as for how long to condition? I'll leave a few hanging around to see how it is with a bit more time.

I've also got the 2-row there, and I read an awesome method of mashing small batches using your boil pot and your oven. As long as temp is the only issue for mashing....I think I'm cool. Iodine to check, though, right?
__________________
101DDD is offline
 
Reply With Quote Quick reply to this message
Old 07-09-2010, 02:07 PM   #10
maida7
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Asheville, NC
Posts: 2,817
Liked 44 Times on 38 Posts

Default

if your adding fresh fruit to the secondary the alcohol will help protect the beer from infection. But if it was me, I'd still steam them or boil the fruit for a few minutes. The fruit is covered in wild yeast that if it gets going in your beer will make it super sour.

Don't be a afraid to do the mash. If you use a fine mesh bag and a thermometer it should be very easy.

__________________
maida7 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Raspberry Wheat drycreek Beginners Beer Brewing Forum 4 03-06-2010 05:01 PM
My Raspberry Wheat is Really Bitter mlutha Beginners Beer Brewing Forum 3 08-27-2009 06:07 PM
Flavouring First Hefe / Wheat (raspberry) Hopheader Beginners Beer Brewing Forum 4 05-28-2009 08:35 PM
Raspberry Wheat Questions AbbeyDubbel Beginners Beer Brewing Forum 4 04-24-2009 04:42 PM
Using a puree for a raspberry wheat jota Beginners Beer Brewing Forum 3 02-03-2008 06:02 PM