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jkarp
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Been a while since I used 06 but it's fine, I'm sure. One day for dry yeast to chew through a 1.046 beer isn't too surprising.
Fruit Beer Razzy Wheat
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Have you been using a different yeast with this brew, or have you not made it for a while?
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jkarp
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Haven't made it in a couple years.
Been a lurker for a while on this awesome forum, first post! Just wanted to say I made this except I used a 3lb can of raspberry puree. This came out excellent! Nice tartness from the raspberry, and a touch of spice from the rye. Everybody loved it at our Halloween party! Thanks for the recipe!!
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jkarp
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Glad you liked it Callacave. I haven't done a fruit beer in years. Might be time to dust this one off...
Made this a while back. I added a pound of flaked rice with the OG recipe. Holy crap is this good! My family and friends preferred this over BM's Centennial Blonde. They killed two cases and it was a knock down drag out for the last six.
I wouldn't see anything wrong with flaked wheat. I just think that the thing that takes this recipe in a different direction is to go with something a little bit out of the ordinary with using rye. Raspberry Wheat beers are a pretty common fruit beer, hence the rye substitution instead.
I haven't used hallertau in my young brewing journey yet, so I couldn't give any advice on it.
I haven't used hallertau in my young brewing journey yet, so I couldn't give any advice on it.
Then by all means do what you like. If you decided to go with Rye I don't think you'd be dissapointed either.
Hope you are still around.....I know this is an old post but would love to know what you came up with.
I am trying to convert this 3.5 gallon batch to either a 5 or 10 gallon. I guess it doesn't convert with simple math. Apparently there are other factors involved.
Then, I will convert to an extract recipe. I have read that flaked rye can't be steeped. Anyone try it or can explain on how to use this recipe as an extract without losing the flaked rye addition?
How important is it to find a Belgian variety of the ingredients?
I'm planning on making the exact same recipe at the begging of the post, but I'm not sure what yeast to use. I can only get wyeast at the LHBS, so I was thinking 1010 American wheat or1272 American ale? I'm looking for a crisp tart raspberry taste.
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pvtschultz
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The Kolsch yeast would be a good one too IMO. American Ale II (1272) would be a good choice though.
Ok need a little help. I brewed this one Sunday and followed the recipe at the begging of the post. I used the wyest American ale and made a starter which was fermenting very nicely for 48 hours. My gravity was one point off. I haven't seen much air lock activity but I get a rotten egg smell( suffer dioxide) has anybody had this problem. I think it's infected but not sure. Help
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bulldogwinters
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Brewed this Tuesday and subbed rye malt for flaked. Did a single infusion and hit 152 for an hour. OG was 1.046 pitched at 70*
Thought I would be safe leaving it alone while I went to work but was very wrong. My temp had spiked over 75 (even in my room with the windows open at 50* outside). Got home just in time to hear a pop.. Decided to throw a blow off tube on after that
Thought I would be safe leaving it alone while I went to work but was very wrong. My temp had spiked over 75 (even in my room with the windows open at 50* outside). Got home just in time to hear a pop.. Decided to throw a blow off tube on after that
Shenanigans
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Shenanigans
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So after a bit of research and looking at the ingredients I have on hand I'm going to give this a go in a few weeks with a few modifications.
I'll keep the malt bill the same.
I have Saaz so will use that instead of the sterling.
I have a pack of Brewferm Blanche so I'll use that instead of the WB-06.
I will just puree the frozen raspberries and throw them into the primary after a week or whenever the primary fermentation dies off.
Leave it for about a week and then bottle with 3 volumes of carbon.
I'll report back in the middle of next month when it should be ready.
Hopefully it will be a beer that both me and my SWMBO will enjoy.
I'll keep the malt bill the same.
I have Saaz so will use that instead of the sterling.
I have a pack of Brewferm Blanche so I'll use that instead of the WB-06.
I will just puree the frozen raspberries and throw them into the primary after a week or whenever the primary fermentation dies off.
Leave it for about a week and then bottle with 3 volumes of carbon.
I'll report back in the middle of next month when it should be ready.
Hopefully it will be a beer that both me and my SWMBO will enjoy.
Shenanigans
Well-Known Member
So after a bit of research and looking at the ingredients I have on hand I'm going to give this a go in a few weeks with a few modifications.
I'll keep the malt bill the same.
I have Saaz so will use that instead of the sterling.
I have a pack of Brewferm Blanche so I'll use that instead of the WB-06.
I will just puree the frozen raspberries and throw them into the primary after a week or whenever the primary fermentation dies off.
Leave it for about a week and then bottle with 3 volumes of carbon.
I'll report back in the middle of next month when it should be ready.
Hopefully it will be a beer that both me and my SWMBO will enjoy.
BTW I didn't get around to brewing this in the end so nothing to report back
Just pulled a sample before my party tonight. Seems to have a little more raspberry than I would like, but I will say that it is still absolutely delicious. I used over-ripe berries from my farm's raspberry patch, and I think that's why it may have a little more pink color and extra flavor. I will do this one again for sure. I thought it was great even before the fruit addition.
