Raspberry Wheat + High Mash Temp = Sweeter Fruit Flavor? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Raspberry Wheat + High Mash Temp = Sweeter Fruit Flavor?

Reply
 
Thread Tools
Old 07-28-2010, 07:22 PM   #1
o0weno
Recipes 
 
Apr 2009
Portland, OR
Posts: 53
Liked 3 Times on 2 Posts



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!

 
Reply With Quote
Old 07-28-2010, 07:26 PM   #2
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
 
Bobby_M's Avatar
Recipes 
 
Aug 2006
Whitehouse Station, NJ
Posts: 23,333
Liked 1765 Times on 1122 Posts


I think you'd still want to end up with an easy drinking beer which requires it to dry out a bit. However, you probably want to address the perception of sweetness by backing off on the IBUs quite a bit. I'm shooting for 8 IBU on an upcoming strawberry wheat.
__________________
Welcome to BrewHardware.com. I love you.
New Stirplates are IN!
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc.

944play Likes This 
Reply With Quote
Old 07-28-2010, 07:56 PM   #3
mkling
Recipes 
 
Nov 2008
Chapel Hill, North Carolina
Posts: 743
Liked 9 Times on 8 Posts


I think that as long as you're using real fruit this will help out a decent bit with the issue that Bobby_M brings up. Most all of the sugars in the fruit will ferment out and this should dry the beer out some. Remember though that a lot of what is left as unfermentable when you mash high isn't sweetness but instead is malto-dextrins that contribute mouthfeel more than actual sweetness.
__________________
Currently On Draft: Bamberger Rauch Dunkel, Belgian Blond, Pilsener Urquell clone, Smoked Porter
Bottled: Concord Pyment, Mi'Apa Sparkling Mead, Chimay Blue, Old Simcoe American Barleywine, Old Cantankerous
Fermenting and Conditioning: Pseudo-Decoction Munich Dunkel, Left Hook Bitter
Recently Kicked Kegs: Fresh Hop Pale Ale, Citra Rye IPA
On Deck: Old Rasputin, Northstar IPA, Ur-bock Dunkel

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Partial Mash Raspberry wheat recipe... digphish All Grain & Partial Mash Brewing 8 04-22-2010 08:37 PM
What if mash temp is to high? SamuraiSquirrel All Grain & Partial Mash Brewing 5 09-18-2009 03:40 PM
High Temp Mash ChillyP All Grain & Partial Mash Brewing 5 08-08-2009 01:27 AM
Too high mash in temp! pigpen All Grain & Partial Mash Brewing 5 01-29-2006 06:51 PM
High mash temp? Denny's Evil Concoctions All Grain & Partial Mash Brewing 5 01-01-2006 05:42 AM


Forum Jump