Best yeast for Raspberry wheat?

[MacGruber]

What yeast do you prefer for a Raspberry Wheat? Do you prefer a neutral American ale like 1056 or an American Wheat strain like WLP 320? I brewed a wheat this weekend with WLP 320and was going to add raspberry to it, but it's throwing off a big banana aroma which is making me reconsider the raspberry. I might just leave it as a hefeweizen.

The problem is I used my last 5 lbs of Maris Otter in it, which I wanted to use in a Raspberry Wheat. If I leave it as a regular hefeweizen, I would like to try to brew another Raspberry Wheat beer this weekend. I only have 6 lbs pils and 5 lbs. light wheat malt on hand. If I brew a new Raspberry Wheat, could I toast up some of that pils malt to give me a more interesting malt profile? Arrive is appreciated! Thanks!

 

[bmick]

I do a great raspberry wheat with 50/50 2-row and white wheat, minimal hopping (Sazz I think) and US 05. IMO if you're going to do a fruit beer, let the fruit shine through by keeping the recipe as simple as possible.

 

[Jukas]

I personally wouldn't use Maris Otter as a basemalt for a fruit wheat. I agree with bmick, if doing a fruit beer you want the fruit to shine through and while I love to toasty biscuit from MO, I don't want it in my fruit beer.

I'd do at least 40% wheat and then likely US 2-row for the base malt, or maybe a bit of pils malt if I wanted to experiment. Keep the IBU's under 20 and the fruit will really shine through.

 

[MacGruber]

So would I be okay using 6 lbs Pils malt wit 5 lbs wheat malt? Pitch a 1.5 L starter of 1056 and add raspberries to secondary? I only have Pils and Wheat left on hand.