o0weno
Well-Known Member
I searched and searched and could not find any info on this.
My thinking is that if I use a higher mash temp (156?) on a wheat/rye beer there will be more unfermentable sugars that will aid in bringing out the flavor of the raspberries.
If you are familiar with McMenamins Ruby ale then what I am trying to avoid is the weak raspberry flavor and try to have a beer that both tastes like beer and has nice sweet-ish raspberry undertones.
Being a bit of a purist I'd like to avoid using fruit extracts, acid blends, and lactose. Of course if that's the only way then I'm open to it!
My thinking is that if I use a higher mash temp (156?) on a wheat/rye beer there will be more unfermentable sugars that will aid in bringing out the flavor of the raspberries.
If you are familiar with McMenamins Ruby ale then what I am trying to avoid is the weak raspberry flavor and try to have a beer that both tastes like beer and has nice sweet-ish raspberry undertones.
Being a bit of a purist I'd like to avoid using fruit extracts, acid blends, and lactose. Of course if that's the only way then I'm open to it!