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Old 11-13-2012, 01:23 AM   #1
evolcoms
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So I got this recipe and after I looked at the instructions, I'm not to sure what to do. I looked up Raspberry Wheat recipes and I read a bunch of threads on the subject. Question I mainly have is should I add the puree to the primary or the secondary? Here is the recipe:


2 - 3.3 lbs. cans of Bavarian Wheat LME
1 lbs. Briess DME Weisen
8 oz. Caramel 10L
8 oz. Carapils
12 oz. Wheat malt
2oz. Hallertau Hops
California V Ale yeast (WLP051)
1 - 3 lbs. 1oz. can Red Raspberry Puree


Steep crushed grains in 3 gallons of water heated to 150 degrees Fahrenheit for 10 mins. Remove steeped grains and bring to a boil. Remove from heat and stir in malt extracts. Bring back up to a boil and add first hop additions (1oz.) for 60 mins. With 5 mins left, add last hop additions. At the end of 60 mins add your Raspberry fruit puree. Cool wort to 90 degrees Fahrenheit and pour into fermenter. Top fermenter off to the 5 gallon mark and pitch yeast. Ferment at 70 degrees Fahrenheit for 7 to 10 days.

Now I've read others have added the puree to the secondary instead of the primary, but I'm not sure witch one to do? I don't want the beer to be to tart or to sweet. Any suggestions?
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Old 11-13-2012, 11:31 PM   #2
evolcoms
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No one has any experience in a Raspberry Wheat beer? I was thinking of using 2/3 of the puree in the primary and then the rest in the secondary. Not sure if I'll do this yet, but just something I'm thinking about.
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Beers
In the Works: Peach Berry Wheat Ale
Conditioning: Blue Moon Clone, Double O' Blossom Honey Hefeweizen
In the Fridge:Blind Pig IPA, Raspberry Wheat Ale, Capt. Cascade American Amber Ale
Ciders
Primary #1: Carmel Apple Cider 4 weeks on 01/16/13 Primary #2: Spiced Apple Cider 2 weeks on 01/17/13

 
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Old 11-14-2012, 04:13 AM   #3
evolcoms
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I found some info on the Raspberry Wheat using raspberry puree. Here is the link to the info for anyone interested: http://www.homebrewtalk.com/f37/rasp...g-puree-80148/

I think I will do it the way the instructions tell me.
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Beers
In the Works: Peach Berry Wheat Ale
Conditioning: Blue Moon Clone, Double O' Blossom Honey Hefeweizen
In the Fridge:Blind Pig IPA, Raspberry Wheat Ale, Capt. Cascade American Amber Ale
Ciders
Primary #1: Carmel Apple Cider 4 weeks on 01/16/13 Primary #2: Spiced Apple Cider 2 weeks on 01/17/13

 
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Old 11-14-2012, 04:18 AM   #4
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I puréed 5lbs of fresh raspberries and added them to secondary for 15gal. Not sure if that's any help to you.
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Old 11-14-2012, 04:32 AM   #5
evolcoms
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It's helps. I'm trying to decide either to use the puree in the primary or the secondary. This will be my second batch so I'm nervous to tweak with the recipe and instructions. I'm going back and forth between using 2/3 of the can in the primary and add the remaining to the secondary verses just going by the instructions. I'm trying to keep the tartness to a minimum.
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Beers
In the Works: Peach Berry Wheat Ale
Conditioning: Blue Moon Clone, Double O' Blossom Honey Hefeweizen
In the Fridge:Blind Pig IPA, Raspberry Wheat Ale, Capt. Cascade American Amber Ale
Ciders
Primary #1: Carmel Apple Cider 4 weeks on 01/16/13 Primary #2: Spiced Apple Cider 2 weeks on 01/17/13

 
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Old 11-14-2012, 04:41 AM   #6
pdxbg
 
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I would just follow the recipe if its only your second batch. Next time, if you want to try it again, out it all in secondary and see what kind of difference it makes. Make a learning experience out of it.
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Primary #1 - Pale Ale
Primary #2 - Nut Brown
Secondary #1 - Air
Secondary #2 - Air

Bottled:
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Kegged:
#1 - Bourbon Vanilla Porter
#2 - Red Rye
#3 - Cider
#4 - Empty.

 
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Old 11-14-2012, 08:52 AM   #7
nmfree
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Everything I can recall seeing about using purées is that you rack onto them in secondary. I also believe that doing it in secondary makes it a little easier to get the tartness/raspberry flavor just right. You can let it settle and infuse for a few days and then sample a little every day until the flavor is just right, then bottle/keg.
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Old 11-16-2012, 08:54 PM   #8
rjcortez
 
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It really depends on how much of a Raspberry flavor you want. If you want a mellow berry flavor add it to your primary. A little stronger put in your secondary. If you want a really pronounced flavor add some at bottling - but not too much or you'll create bottle bombs.

 
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Old 11-16-2012, 09:01 PM   #9
WoodlandBrew
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Add it in the secondary.

Adds 3lb can of raspberry puree will be noticeable, but not dominate in a 5 gallon batch. My wife likes 5 lbs on 5 gallons. 3lbs in 5 gallons will be more like Harpoon UFO Raspberry Heff.

I like to pasteurize and macerate the berries with one pint of water per pound and strain the pulp out. A little work up from will save you beer loss in the end. It will also keep the fruit floaties out of your bottles.
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Old 11-17-2012, 03:00 AM   #10
TEarley
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I made a cherry Belgian back in may. And added a can of cherry puree at the end of the boil, put it in a bucket for 3 weeks then added another can to the secondary for 3 months. Now I keg and when ever I do fruit beers I get fruit chunks like seed and what ever pulp is left. The taste was amazing, Very cherry and nice color. So I guess like all the fruit beers I've done (strawberry, raspberry, cherry) I always get chunks.

I'm looking at a corny keg filter kit. 60 bucks and it removes 99% of all solids including yeast.

 
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