I am thinking of doing like a cherry or raspberry wheat next. I want to know which is better the fruit extract or the purree. One HBS near my house has the extract only, while the HBS near my work has the puree.
Which is better...purree or extract
- Thread starter wstein
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I did one puree with the wife's apricot wheat and it sucks. I usually use syrup and that's no winner either but she likes it. I think with the puree, honey perhaps should have been added at least with apricot? Damn thing cost me about $30 via all-grain + puree already. She gets pyramid from now on, it's cheaper 
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sailman
Well-Known Member
https://www.homebrewtalk.com/showthread.php?t=11007
BLG just did a cherry (extract) & raspberry (purree) pm her she would love to tell you about it
BLG just did a cherry (extract) & raspberry (purree) pm her she would love to tell you about it
Beer Snob
Well-Known Member
My first Cherry Wheat I did use the extract. Many years ago and it was not the greatest... kinda like cough syrup. This past Januaryish I made another one with the puree and I really liked it. You add it to the secondary and make sure you have a lot of space. It will go through a secondary fermentation so you dont want to put it in a 5 gallon fermentor.
BrewProject
Well-Known Member
i used 3 lbs of cherry puree in my wheat beer... won't be able to taste until this weekend when i bottle, but i heard the puree is a much better flavor.
Beer Snob
Well-Known Member
I used the whole can of puree in the secondary. The secondary fermentation was longer then the primary
BrewProject
Well-Known Member
Beer Snob said:I used the whole can of puree in the secondary. The secondary fermentation was longer then the primary
unfortunately, i did not get any bubbling from my secondary. my ABV when racking was only 3.5%, so i was hoping for some more action.
Anyway, here's to hoping i don't have my lid on air tight and some more fermentation occurred. Will find out this Saturday when I bottle my Cherry Wheat
I didn't get any fermentation from the addition of the puree, though I'm sure there was some. Right now it "appears" as though it's fermenting, though it looks like it's just out-gassing the CO2 in suspension...
BeerLuvnGrl
Well-Known Member
i did my cherry with extract and its good.. i really like it.. however i did my raspberry with puree.. what i ended up with was almost a framboise.. its good as all get out..but only if you like that flavor.. i took some as a sampling to my lhbs and they were its a framboise. so i bought one and dang it tastes like it..
its raspberry overload for a reason!! its good and pretty...but looked like sludge in the secondary.. pectin and isinglass took care of it.. but i was SKEERED!
i think i like the puree but the extract was a WHOLE lots easier! maybe if i got the AMOUNT of puree under control!
its raspberry overload for a reason!! its good and pretty...but looked like sludge in the secondary.. pectin and isinglass took care of it.. but i was SKEERED!
i think i like the puree but the extract was a WHOLE lots easier! maybe if i got the AMOUNT of puree under control!
Beer Snob
Well-Known Member
Hmmm... my secondary fermentation was VERY active. I had used a 5 gal secondary and had to swap the airlock with a blow off tube. Perhaps someone else can commend on thier experience.... you put a lot of fermentables in there with the can. Just make sure it has stoped before you bottle... last thing you want are bottle bombs.
will one (or all) of you post your really good wheat AG or extract recipe I am not picky I am looking for a really good drinkable wheat to play with one that would be good with or without a puree of sorts
Thanks
JJ
Thanks
JJ
BrewProject
Well-Known Member
jaybird said:
i'm sure you don't want mine. it's as basic as it gets.
this:
and this:
bottling it Saturday
wstein
Well-Known Member
thinking of bottling up my brown ale this weekend, after a week in the secondary. That will free up some space and I can brew up a nice wheat beer.....have to see how things go with work this weekend.
Here's what I brewed:
5gal batch (extract + grain steep)
Starting Gravity: 1.061
1/2# Belgian Aromatic Malt
1/2# Flaked Wheat
---steep for 30min at ~150deg
6# LME Wheat
2# Honey (added at 30min)
Hop Schedule:
1oz Hallertau at 50min remaining (bitter)
1/2oz Saaz at 15min remaining (flavor)
1oz Saaz at flameout for 3min (aroma)
IBU's: 10
Apricot Puree into secondary container.
Yeast: Wyeast 3068 Weihenstephan Weizen (w/ starter) at 68deg ferment.
If I brew it again I'll ditch the 1oz Saaz at flameout.
5gal batch (extract + grain steep)
Starting Gravity: 1.061
1/2# Belgian Aromatic Malt
1/2# Flaked Wheat
---steep for 30min at ~150deg
6# LME Wheat
2# Honey (added at 30min)
Hop Schedule:
1oz Hallertau at 50min remaining (bitter)
1/2oz Saaz at 15min remaining (flavor)
1oz Saaz at flameout for 3min (aroma)
IBU's: 10
Apricot Puree into secondary container.
Yeast: Wyeast 3068 Weihenstephan Weizen (w/ starter) at 68deg ferment.
If I brew it again I'll ditch the 1oz Saaz at flameout.
BrewProject
Well-Known Member
Exo said:
i definately wanna hear how yours turns out... keep us posted. :rockin:
EXO
when did you brew it? and have you drank it yet? What did you think??I just read your post again... so you would ditch the sazz @ flamout -K-. have you ever drank it without the puree?? what did you think?
Holy crap thats alot of???'s isent it? theres another LOL
JJ
when did you brew it? and have you drank it yet? What did you think??I just read your post again... so you would ditch the sazz @ flamout -K-. have you ever drank it without the puree?? what did you think?
Holy crap thats alot of???'s isent it? theres another LOL
JJ
jaybird,
Meh brewdate was 7/28/06. Fermentation w/in 2hrs and blow-off for just over 30hrs. I thought the blow-off smelled beautiful. Racked to secondary 8/16 (waiting for the bloody puree.) I'll be bottling it the 29th or 30th if the FG is on the money.
It's still in the secondary. I did taste it when racking to secondary...of course it tasted good! Right after that I added the puree. When it's bottle-time I'll take a good gulp again.
I also added 2# of honey. I wanted some fermentables in there that wouldn't over-power SWMBO but still get a relatively high ABV...
So with the 2# of honey the OG is 1.064. W/O is 1.047. ABV expectations would be 6.6% and w/o the honey would be just under 5%.
Think I'd ditch the honey next round as well. Thats a high OG/ABV for weizen...more to the style of weizenbock.
It's the evil side of me wanting to get SWMBO drunk off homebrew.
Meh brewdate was 7/28/06. Fermentation w/in 2hrs and blow-off for just over 30hrs. I thought the blow-off smelled beautiful. Racked to secondary 8/16 (waiting for the bloody puree.) I'll be bottling it the 29th or 30th if the FG is on the money.
It's still in the secondary. I did taste it when racking to secondary...of course it tasted good! Right after that I added the puree. When it's bottle-time I'll take a good gulp again.
I also added 2# of honey. I wanted some fermentables in there that wouldn't over-power SWMBO but still get a relatively high ABV...
So with the 2# of honey the OG is 1.064. W/O is 1.047. ABV expectations would be 6.6% and w/o the honey would be just under 5%.
Think I'd ditch the honey next round as well. Thats a high OG/ABV for weizen...more to the style of weizenbock.
It's the evil side of me wanting to get SWMBO drunk off homebrew.
thanks for the heads up. Keep me posted on how it turns out. you get an ADDA BOY for your EVIL side.
JJ
JJ
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