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Old 08-09-2009, 05:05 AM   #21
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Originally Posted by Notts View Post
Has anyone tried using Raspberry extract? I'm curious what effect this will have on the final product.


In my experience, raspberry extract tends to impart a medicinal flavor. I've got a similar recipe in the secondary right now--mine's a witbier. Added raspberry puree with a little extra sugar to the boil, then added 46 oz of frozen raspberries when transferring to secondary.

The amount I tested out of my hydrometer when transferring to the secondary was very, very good. And I'm really excited about how it's going to taste when I bottle/keg it in a week or so.
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Old 08-09-2009, 05:18 PM   #22
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So could someone write that recipe down, and when you add stuff during the boil. So someone who is half retarded like me can follow it? I have a good friend that has been dying to try a raspberry wheat. Would love to try it.

Thanks
Well, technically this isn't a raspberry wheat. It's more like a Raspberry Brown.

Either way here you go:
Take all of the grains (crushed from your LHBS) and put them in a muslin sack and soak them in 170F water for about 30 minutes. Pull them out.
Bring to boil. Add Light Dry Extract and 1 oz of Northern Brewer, boil for 60 minutes.
With 25 minutes left add .5 oz of Cascade.
With 7 minutes left add .5 oz of Cascade.
In the secondary add all of the Raspberry puree (or whole raspberries).


6 lbs 8.0 oz Light Dry Extract (8.0 SRM) Dry Extract 87.25 %
12.8 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 10.74 %
2.4 oz Roasted Barley (300.0 SRM) Grain 2.01 %
1.00 oz Northern Brewer [6.60 %] (60 min) Hops 15.0 IBU
0.50 oz Cascade [6.40 %] (25 min) Hops 5.1 IBU
0.50 oz Cascade [6.40 %] (7 min) Hops 2.0 IBU
40.00 oz Raspbery Fruit (Secondary 5.0 days) Misc
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Last edited by eschatz; 08-12-2009 at 01:31 AM.
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Old 08-10-2009, 01:19 AM   #23
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Hey sounds awesome. Thanks a ton for the info. I will let you know how it turns out.

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Old 08-10-2009, 03:28 PM   #24
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Started this recipe yesterday. Can't wait to drink the results.

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Old 08-11-2009, 05:50 PM   #25
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correction in Bold
my comments in Italics


Take all of the grains (crushed from your LHBS) and put them in a muslin sack and soak them in 1 galon 170F water for about 30 minutes. Pull them out, and pour 1 galon 170deg water through them.
Bring to boil. Add Light Dry Extract and 1 oz of Northern Brewer, boil for 60 minutes.
With 25 minutes left add .5 oz of Cascade.
With 7 minutes left add .5 oz of Cascade.
In the secondary add all of the Raspberry puree.
I used whole raspberries in secondary that were frozen overnight before adding (to rupture cell walls)


6 lbs 8.0 oz Light Dry Extract (8.0 SRM) Dry Extract 87.25 %
12.8 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 10.74 %
2.4 oz Roasted Barley (300.0 SRM) Grain 2.01 %
1.00 oz Northern Brewer [6.60 %] (60 min) Hops 15.0 IBU
0.50 oz Cascade [6.40 %] (25 min) Hops 5.1 IBU
0.50 oz Cascade [6.40 %] (7 min) Hops 2.0 IBU

10 days primary @ ~70deg
40.00 oz Raspbery Fruit (Secondary 5.0 days) Misc

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Old 08-12-2009, 01:32 AM   #26
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Thanks for the hand Arkador!!!

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Old 08-12-2009, 04:17 PM   #27
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For purposes of Beersmith what is the style?

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Old 08-12-2009, 09:09 PM   #28
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For purposes of Beersmith what is the style?
Undoubtedly BJCP 20A... FRUIT BEER!!!!!!!
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Old 08-13-2009, 12:23 AM   #29
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eschatz, when you say it's almost like a lambic, does that mean it's as sour as a "real" lambic?

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Originally Posted by bmbox12 View Post
I have a good friend that has been dying to try a raspberry wheat. s
Try Hoegaarden Rosé. Not very good though, it had some off flavors that I didn't like. Hope they're not present in this beer though, might brew it some time.
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Old 08-24-2009, 10:43 PM   #30
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I have been drinking this for about a month now. and it seems to be better (per my palate) with age

Since the first pint, it has gotten clearer (I keg) and the raspberry flavor has mellowed out and is less sour. So if you like it sour, drink it up, if you want less sourness, age it..

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Undoubtedly BJCP 20A... FRUIT BEER!!!!!!!
When entering a Fruit Beer, you must specify the base beer, I found the base beer to be clocest to an American Brown Ale.
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