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Old 08-17-2010, 06:48 PM   #11
tallybrewer
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Oct 2009
Tallahassee, FL
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After trying a framboise lambic, we wanted to try to make our own. Then we found out that we need an entire separate lambic line of equipment. So we decided instead to just do a raspberry wheat.

We Used a whole can of oregon puree added to the primary. The beer came out good, but the raspberry flavor was much more subtle than I would have liked. Since then I've thought that I would use extract next time.


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Old 08-17-2010, 06:48 PM   #12
dhertel
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Dec 2009
Carrington, North Dakota
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I used the 4oz Raspberry extract on my last wheat beer and added it to the bottling bucket like the instructions said. I think that the raspberry taste was way too strong. I would recommend putting half the raspberry extract in the beer. Unless you like a real strong raspberry flavor then go ahead and mix all 4 oz in the bucket.



 
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Old 08-17-2010, 06:50 PM   #13
crlova2
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Dec 2009
Lexington, KY
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Quote:
Originally Posted by tallybrewer View Post
After trying a framboise lambic, we wanted to try to make our own. Then we found out that we need an entire separate lambic line of equipment. So we decided instead to just do a raspberry wheat.

We Used a whole can of oregon puree added to the primary. The beer came out good, but the raspberry flavor was much more subtle than I would have liked. Since then I've thought that I would use extract next time.
Did you add it while fermentation was strong? If you add it after fermentation looks done or in the secondary you will get much more raspberry flavor. When you put it in when fermentation is strong or before fermentation begins all of the sugars get eaten up and flavor is lost

 
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Old 09-21-2010, 02:15 PM   #14
tallybrewer
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Oct 2009
Tallahassee, FL
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Quote:
Originally Posted by crlova2 View Post
Did you add it while fermentation was strong? If you add it after fermentation looks done or in the secondary you will get much more raspberry flavor. When you put it in when fermentation is strong or before fermentation begins all of the sugars get eaten up and flavor is lost
Thanks for the tip. Yeah, I added it directly to the primary when I pitched the yeast, so I guess that explains it. I just made another batch of this, but this time went with extract when I bottled. If this doesn't come out the way we want, I'll try your suggestion of adding the puree when fermentation slows/stops.
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Old 09-21-2010, 02:35 PM   #15
3PegBrew
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Jul 2010
Illinois
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I'm making an All Grain Raspberry Apple wheat beer for Christmas. I'm going with 1+1/2 pounds of frozen Raspberries.

Going to heat them up at 170ish (F) for 15 minutes, scoop off the froth, and rack on top of it in secondary.
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Old 09-21-2010, 10:13 PM   #16
drycreek
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Oct 2009
Texas
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I did the AHS Raspberry Wheat mini-mash recipe using their raspberry extract and it turned out great. It calls for adding the raspberry extract to the bottling bucket, which was nice because it allowed me to bottle half the beer as a straight wheat (no raspberry), and then add half the extract to the remaining half of the beer.

I'm interested in doing another fruit beer at some point, but I think I might use Oregon puree this time around. Does the Oregon puree significantly increase the sugar in the wort? Wouldn't this increase the ABV quite a bit?



 
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