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Old 04-25-2011, 12:05 PM   #31
jkarp
 
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Jun 2008
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Quote:
Originally Posted by KCBigDog View Post
I was thinking about also adding a little (1oz) blueberry extract when I keg.
Now that's an excellent idea.
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Old 05-01-2011, 09:05 PM   #32
pvtschultz
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Feb 2010
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Whelp, my Razzy Wheat is not about four weeks old (I think...) with two weeks in the bottle and I love this beer! The American Wheat and Rye base beer is quite good all by it's self and the Raspberry is also very crisp and refreshing. I think that I am going to get another batch of this in the rotation very soon for some late summer refreshments. THanks for a great recipe!
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Old 05-13-2011, 06:38 PM   #33
Brewphish
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Just kegged my first batch of this last night. I upped the malts for a 5.25 gallon batch and used a little over 3lbs of frozen raspberries in the primary after about a week. Then let it sit for 10 days. OG - 1.051, FG 1.012.

This ended up a lovely rose color, more pinkish red than I was expecting, it looks awesome. The smell and taste of the raspberries in the hydro sample I tried was a little more pronounced than I'd want in the finished beer, but I figure that will mellow a little in the keg. I'll report back in a few days after it's carbed.

Thanks for the recipe!

 
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Old 05-16-2011, 09:38 PM   #34
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I had several of these over the weekend and it's fantastic. It smells exactly like raspberries, but not too much and the taste has a nice tart finish that keeps you coming back for more. This isn't going to last long!

 
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Old 07-28-2011, 05:09 PM   #35
Scruff_McGee
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Nov 2008
Washington D.C., Washington D.C.
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I had made a version of this back in February, keeping the malt/hops the same but substituting frozen Costco mixed berries (raspberry, blueberry, and marionberry). I might have added too many berries / let it ferment too hot because when I tasted it after 3 weeks it was extremely tart - almost undrinkable. I let it sit in the keg for 5 months now and just hooked it up today - wow! Very enjoyable beer, and a beautiful color thanks for the recipe!

 
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Old 02-22-2012, 08:45 PM   #36
Sippin37
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I plan on doing this for my next brew. I do 5 gallon BIAB. Would you recommend mashing at 152 deg F for 60 minutes and then mashing out at 170 deg F?

Thanks
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Old 02-22-2012, 08:53 PM   #37
pvtschultz
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Feb 2010
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You might want to mash a bit warmer to retain some residual sweetness. I can't remember off hand what I mashed at, but the berries will dry out the beer and add some tartness. I say 154-156 but am shooting from the hip.
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Brewing: Amber Ale, Dunkel
Drinking: Sour Brown, Schlitz...
On Deck: Berliner Weisse, Spotted Cow Clone, CAP...
2016 Gallons Brewed: 10 :(
Gallons Brewed '11-'15: 319

http://www.homebrewtalk.com/f170/pvt...inally-298407/

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Old 03-17-2012, 10:35 PM   #38
KCBigDog
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Apr 2011
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I'm brewing this up right now. Beautiful day to brew since my team got upset yesterday. Just can't watch basketball right now. Hurts too bad!

 
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Old 03-18-2012, 01:51 AM   #39
KCBigDog
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Apr 2011
Elgin, IL
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1.046 OG. Very easy brew session. Now, time to cheer on the yeasties.

 
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Old 03-20-2012, 02:30 AM   #40
KCBigDog
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Apr 2011
Elgin, IL
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I'm experiencing a strange fermentation on this one. Had a krausen the next morning, but today it has dropped and there are some interesting "things" floating on top. Not sure what's going on. I've never used WB-06 so maybe it's just normal.

 
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