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.
Beer Snob said: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.
Beer Snob said:I used the whole can of puree in the secondary. The secondary fermentation was longer then the primary
jaybird said: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
Exo said: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.
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