Hi All,
Looking for some advice on a raspberry wit beer recipe.
2.8Kg Sorghum Syrup @ 60 minutes
15g Hallertauer Hops @ 60 minutes
14 Tettnanger Hops @ 20 minutes
3oz Maltodextrine @ 15 minutes
375g Demerara sugar @ 15 minutes
1tsp Yeast nutrient @ 10 minutes
14g Tettnanger Hops @ 0 minutes
*** Cold Crash ***
1 sachet of WB-06 Yeast
*** 7 days primary Fermentation ***
Rack onto 3.52 to 4.4 pounds of Raspberries
- Raspberries will be from a can (most cost effective), blended and heated to 150 degrees Fahrenheit for 20 minutes
*** 7 to 14 days secondary fermentation ***
Should I swap the Demerara sugar for invert syrup? Im cautious to use too much sugar as I want it to be balanced.
Should I not include the last hop addition?
Should I use whirlfloc/irish moss, considering that a haze wont be a problem?
Anyone used jam instead of fresh/canned fruit?
Looking for some advice on a raspberry wit beer recipe.
2.8Kg Sorghum Syrup @ 60 minutes
15g Hallertauer Hops @ 60 minutes
14 Tettnanger Hops @ 20 minutes
3oz Maltodextrine @ 15 minutes
375g Demerara sugar @ 15 minutes
1tsp Yeast nutrient @ 10 minutes
14g Tettnanger Hops @ 0 minutes
*** Cold Crash ***
1 sachet of WB-06 Yeast
*** 7 days primary Fermentation ***
Rack onto 3.52 to 4.4 pounds of Raspberries
- Raspberries will be from a can (most cost effective), blended and heated to 150 degrees Fahrenheit for 20 minutes
*** 7 to 14 days secondary fermentation ***
Should I swap the Demerara sugar for invert syrup? Im cautious to use too much sugar as I want it to be balanced.
Should I not include the last hop addition?
Should I use whirlfloc/irish moss, considering that a haze wont be a problem?
Anyone used jam instead of fresh/canned fruit?