Jeff48
Well-Known Member
I need a suggestion for when to add a can of Oregon Raspberry Puree to the basic Heffe recipe I have here. As you can see, I am currently thinking of adding the Puree to the bottom of the secondary and racking the primary wort/beer (which has been in the primary for only a few days to a week) onto the puree, then letting the secondary sit at least 3 weeks before moving to a tertiary for clearing.
What do you think. I am open to all ideas since brew day is tommorrow.
PS how do you calculate the additional sugars in the mix when you add the Raspberry puree. It seems to me that the OG is really not properly calculated unless you count the sugar from the berries. Without some kind of reference point, it seems the OG-FG cannot be an accurate measure of ABV.
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Himbeereheffeweizen
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Extract (Lbs): 6.50
Anticipated OG: 1.048 Plato: 11.94
Anticipated SRM: 4.2
Anticipated IBU: 21.9
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
100.0 6.50 lbs. Muntons LME - Wheat England 1.037 3
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertau Hersbrucker Pellet 4.20 20.7 60 min.
0.25 oz. Cascade Pellet 5.80 1.2 5 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
49.00 Oz Oregon Raspberry Puree Puree placed in secondary and beer racked over it after in 3-7 Days in primary fermenter (probably after violent fermentation subsides and fermentation can continue with a standard air lock rather than a overflow tube.
Yeast
WYeast 3068 Weihenstephan Weizen
Notes
-----
Wyeast 3068 Weihenstephan Weizen in a 1 liter starter of wheat DME (4 oz) f
or about 30 hours prior to pitching
.
What do you think. I am open to all ideas since brew day is tommorrow.
PS how do you calculate the additional sugars in the mix when you add the Raspberry puree. It seems to me that the OG is really not properly calculated unless you count the sugar from the berries. Without some kind of reference point, it seems the OG-FG cannot be an accurate measure of ABV.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Himbeereheffeweizen
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Extract (Lbs): 6.50
Anticipated OG: 1.048 Plato: 11.94
Anticipated SRM: 4.2
Anticipated IBU: 21.9
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
100.0 6.50 lbs. Muntons LME - Wheat England 1.037 3
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertau Hersbrucker Pellet 4.20 20.7 60 min.
0.25 oz. Cascade Pellet 5.80 1.2 5 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
49.00 Oz Oregon Raspberry Puree Puree placed in secondary and beer racked over it after in 3-7 Days in primary fermenter (probably after violent fermentation subsides and fermentation can continue with a standard air lock rather than a overflow tube.
Yeast
WYeast 3068 Weihenstephan Weizen
Notes
-----
Wyeast 3068 Weihenstephan Weizen in a 1 liter starter of wheat DME (4 oz) f
or about 30 hours prior to pitching
.