Brewing a raspberry pale ale

[pingeyeg]

I going to be brewing a raspberry pale ale for my wife Monday and wanted to ask a question about the flavoring since I've never done this before. Is it possible to add raspberry extract to the bottling bucket in addition to the corn sugar for bottle conditioning without creating bottle bombs? Something tells me this can only be kegged.

 

[jmf143]

Yes it is, though using extract for flavoring won't give you as nice a flavor as using natural fruit or puree.

Back when I was bottling I used extract and had no bottle bombs. I used the normal amount of priming sugar.

I've used puree twice since I began kegging, so I don't know how much less priming sugar you should use if bottling. Natural fruit and puree both have sugar in them that will ferment, so bombs are a possibility.

 

[Saxomophone]

Just add about 3lbs frozen raspberries to the secondary and let it ferment out instead of using extract. You'll get a little boost in ABV and better raspberry flavor than using extract.

I've added other extracts to the bottling bucket with no change in carbonation. I think most extracts are alcohol based and don't contain much or any sugar. Check the ingredients. You should be fine.

 

[norsk]

I going to be brewing a raspberry pale ale for my wife Monday and wanted to ask a question about the flavoring since I've never done this before. Is it possible to add raspberry extract to the bottling bucket in addition to the corn sugar for bottle conditioning without creating bottle bombs? Something tells me this can only be kegged.

What has worked for me is to add the fruit/extract after fermentation is complete and check on the flavor every few days and add/adjust more until the flavor you desire is achieved. Not a big fan of fruit beers myself, but just completed a Raspberry Wit for a friends wedding which came out fine adding a combination of whole fruit, puree and extract until it reached the flavor my buddy was looking for...