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Old 02-06-2012, 02:20 AM   #1
Dec 2011
Norman, Oklahoma
Posts: 8

I am making a very basic wheat beer and I want to add raspberry extract to it. In your experience how much raspberry extract should be added to a five gallon batch of beer. In answering this question, please do not tell me that real fruit is better (that seems to be the answer to this question in every search I do).


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Old 02-06-2012, 05:25 AM   #2
Aug 2011
, Nevada
Posts: 250
Liked 5 Times on 5 Posts

I just bottled Midwest's Raspberry Wheat this weekend. Their kit had 4 oz. of raspberry extract that was added to the bottling process.

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Old 02-06-2012, 05:33 AM   #3
May 2010
Posts: 78
Liked 5 Times on 3 Posts

Standard response is going to be add as much as you like for taste. Try 2 ounces to start with and see how you like it. If it is weak add more.

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Old 02-06-2012, 05:39 AM   #4
Nov 2009
knoxville, tn
Posts: 116
Liked 2 Times on 2 Posts

my vote is for 2oz... i just made a chocolate raspberry stout (5gal) and added 2oz to bottling bucket... it worked out great, several compliments from friends... if its alcohol based extract (which i think most is) it adds no more fermentables... so use normal amount of bottling sugar...

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Old 02-06-2012, 12:59 PM   #5

Honestly I don't recommend using fruit extracts. They have a very artificial taste to them. Almost like cough syrup. Use real fruit.

And if you do, and choose to go with raspberries, do not use more than a pound of them in a beer. The tartness they add to a beer is very overpowering. I just recently brewed a porter and added 3 pounds of frozen raspberries to the primary fermenter (after a week or so of initial fermentation), and the tartness from the berries completely took over the beer. I'm going to let it sit a while longer, but I think it ruined the batch.

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Old 02-08-2012, 02:47 AM   #6
Dec 2011
Twin Cities, MN
Posts: 4

I agree with CrookedTail, I just did a Northern Brewer Raspberry Wheat. I used all 4oz of extract based on some reviews. It tasted like a good ratio at bottling, once it carbed up it had a very artificial taste. My wife said exactly what was said above, that it tasted like cough syrup. I'd stay away from it or use real fruit as you've read. The longer that the beer has been in the bottle the flavor has mellowed out some but it's still artificial. If you have the ability split the batch and see the difference.

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Old 02-08-2012, 02:51 AM   #7
Nov 2011
Posts: 67
Liked 1 Times on 1 Posts

I'm going to have to agree with the "don't use extract" crowd.

I recently tried a Wasatch brewery rasberry wheat, and it tasted very artificial. Pretty well ruined what would have been a good wheat beer.

Side note, I am not a fan of Wasatch brewery. They tend not to brew to style from what I've seen. Get a brown ale and it's a hop bomb. Very disappointing.
Primary 1: Nut Brown Ale
Primary 2: Irish Red
Primary 3: Apfelwein
Bottled: . Simple Wheat. Apfelwein. Belgian White. More Apfelwein. Nut brown ale, Black Porter. Russian Imperial Stout.

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Old 02-08-2012, 03:11 AM   #8
Jan 2011
Posts: 86
Liked 2 Times on 2 Posts

I just did the same one and added 2.5 oz of raspberry extract and it was awesome. Not to much but you can taste the flavor for sure...I don't think it taste bad or like cough syrup at all. Will be making it again soon. Can't get enough of it.

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Old 02-08-2012, 04:40 AM   #9
Jan 2012
Greenwich, CT
Posts: 116

I did 2 oz raspberry extract in a purple haze clone kit from AHS, and it was way too strong. I probably could have gone with 1/2 of that.

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Old 02-08-2012, 01:09 PM   #10
Aug 2011
Savage, MN
Posts: 95

I also did the Midwest Kit and added the entire 4oz to the bottling process. This extract takes a while to develop taste and favor. After bottle conditioned for 2 weeks it was very week and could tell it was an artificial flavor, after 6-8 weeks the beer developed a deeper fruit taste profile.

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