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Old 06-24-2011, 01:00 AM   #1
CPORT546
 
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Feb 2011
St. Louis, MO
Posts: 111
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Recipe Type: Extract   
Yeast: White Labs Hefeweizen Ale 300   
Batch Size (Gallons): 5   
Original Gravity: 1.046   
Final Gravity: 1.006   
Boiling Time (Minutes): 60   
Primary Fermentation (# of Days & Temp): 7   
Secondary Fermentation (# of Days & Temp): 7   
Tasting Notes: Definate berry flavor without being overpowering.   

Steeping Grains (25min)
.5 lb German Pilsner Malt
.5 lb Red Wheat

7 lbs Wheat LME
1.0 oz Hallertau (60min)

Added to secondary (3 lbs)
3x 12 oz bags of mixed frozen berries (straw, raz, blue, black berries)
1x 12 oz bag of frozen rasberries


This beer was a request from the girlfriend to make something fruity for the summer. It has definate berry flavor but isn't comepletely overpowering. Its a little more berry than I like and I think next time I will go with 3 bags or 36 oz of berries to mellow it a little more. Otherwise very drinkable fruit beer and I'm happy with the first attempt at one.
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Old 06-24-2011, 01:07 AM   #2
mdgagne
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Jun 2011
South China, Maine
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Sounds like a good summer beer to please the gf. I'm working on an extract ruby red (grapefruit) Hefe right now. I added the zest of 4 grapefruit in the last 5 min of boil an froze the fruit. It's been fermenting for 4 days now. It's time to decide how much fruit to put in. Any thoughts?
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Old 06-24-2011, 02:17 AM   #3
CPORT546
 
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Feb 2011
St. Louis, MO
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I've never used much citrus. I would probably taste it after primary fermentation is done and see if it needs it, the zest may be as much as you need. I've read, not done, but read citrus doesn't ferment and taste all that great. I would probably run some searches on citrus in the secondary and see what you come up with.
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Primary: Cali Common, Robust Porter
Bottled: Pumpkin, ALDIwein, Dunkelweizen, American Lager, Belgian IPA, Vanilla/Bourbon Vanilla Porter, Haus IPA, Hefe
Kegged: Apfelwein, Athanum PA, Dortmunder Export
Upcoming: Watermelon Wheat, Caz Willie IPA, Mosaic PA, Spriced Cherry Dubbel

 
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Old 07-09-2011, 02:40 AM   #4
CPORT546
 
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Feb 2011
St. Louis, MO
Posts: 111
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It's not the best pic but it's the best I could do with my phone.
Click image for larger version

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Primary: Cali Common, Robust Porter
Bottled: Pumpkin, ALDIwein, Dunkelweizen, American Lager, Belgian IPA, Vanilla/Bourbon Vanilla Porter, Haus IPA, Hefe
Kegged: Apfelwein, Athanum PA, Dortmunder Export
Upcoming: Watermelon Wheat, Caz Willie IPA, Mosaic PA, Spriced Cherry Dubbel

 
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Old 07-18-2011, 08:16 PM   #5
IrishBrewer74
 
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May 2011
New Berlin, WI
Posts: 223
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CPORT... What king of yeast did you use?

 
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Old 07-19-2011, 01:19 AM   #6
CPORT546
 
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Feb 2011
St. Louis, MO
Posts: 111
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White Labs Hefeweizen Ale WLP300
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Primary: Cali Common, Robust Porter
Bottled: Pumpkin, ALDIwein, Dunkelweizen, American Lager, Belgian IPA, Vanilla/Bourbon Vanilla Porter, Haus IPA, Hefe
Kegged: Apfelwein, Athanum PA, Dortmunder Export
Upcoming: Watermelon Wheat, Caz Willie IPA, Mosaic PA, Spriced Cherry Dubbel

 
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Old 10-26-2011, 09:10 PM   #7
JRStallings87
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Oct 2011
Posts: 15

Just a couple quick questions. How much end product does that recipe come out to and how long does the two fermentation steps take each?

 
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Old 10-27-2011, 02:05 AM   #8
CPORT546
 
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Feb 2011
St. Louis, MO
Posts: 111
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If I remember correctly I got a full two cases. I put the fruit in on day 7 mainly becuse I was going out of town. It did create secondary fermentation and in my 6 gallon Better Bottle and I had to use my blow off tube. I would recommend at least a 6 gallon vessel for secondary of about two weeks. It also made a ton of gunk I would seriously consider using a tertiary fermentor for a week or two and rack it off the fruit, there were a few bottles with some funky stuff.

Since its primarily my g/f that drinks the stuff there is actually some left in the basement and I had some the other day it has melded together much better than the last time I had some a few months ago.
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Primary: Cali Common, Robust Porter
Bottled: Pumpkin, ALDIwein, Dunkelweizen, American Lager, Belgian IPA, Vanilla/Bourbon Vanilla Porter, Haus IPA, Hefe
Kegged: Apfelwein, Athanum PA, Dortmunder Export
Upcoming: Watermelon Wheat, Caz Willie IPA, Mosaic PA, Spriced Cherry Dubbel

 
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Old 04-24-2012, 10:41 PM   #9
tomass8in
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Apr 2012
Attleboro, MA
Posts: 2

how did you add the fruit to the secondary? did you crush the fruit and put it in with the beer, or just put the fruit in as is?

 
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Old 05-05-2015, 07:34 PM   #10
ConAcide
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Apr 2015
Jonesboro, AR
Posts: 22
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I don't care for secondary fermentation much -- could I add the fruit the middle of primary fermentation? I know that it risks the chance of infection, but I really don't have the space to do any secondary at the moment.

 
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