I am thinking about adding some Raspberry Extract to one of my Blonde or Wheat recipes but I'm not sure when or how much to add...I picked up a bottle of Brewers Best Raspberry Fruit Flavoring at my local HBS...Any advice would be appreciated!
Raspberry Extract Question
- Thread starter jmoore77
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The concentrate is very strong. I had a bottle i was saving for a raspberry stout I intended to make. I accidentally knocked it off my shelf and busted the cap off. Lost at least 1/3 of the bottles contents on the floor. Luckily I was bottling a batch of whitehouse honey in the next couple days so I added it to the secondary. It turned out very sweet, women love the honeyberry ale. I would strongly recommend adding at bottling. only about 1 ounce at a time, stir gently, taste. It's tough with those extracts to know how they will mature as the beer ages. The raspberry flavor in mine has not mellowed.
ManhattanProjectBrewing
Well-Known Member
I too used the Raspberry Extract in my Framboise. I used 2oz. per 5 to 5.5 Gal. This was the second time I used the same product. The first time I used the standard 5ml per 5gal suggested addition for flavor extracts and it was almost non-existent; also, the extract (Brewers Best in particular) dulls the bright raspberry flavor one would expect. The second batch (11Gal) when making my batch primer (Corn sugar) I added the 2oz extract per 5.5 Gal and seasoned to taste with the addition of an acid blend. The acid blend additions really made the raspberry flavor pop and brought the subtleties forward. You could also use 88% lactic acid solution (LHBS) but I used the typical acid blend found at my LHBS.
My method was simply balancing (Seasoning to taste) the sweet and sour elements and getting that right first in the priming liquid (On the stove top) so I could keep things clean and season to taste at the same time. Overall, the extract is quite dull and needs an acid addition to balance the flavors. Just my $0.02 .. Let us know how it turns out!
Cheers,
-JM
My method was simply balancing (Seasoning to taste) the sweet and sour elements and getting that right first in the priming liquid (On the stove top) so I could keep things clean and season to taste at the same time. Overall, the extract is quite dull and needs an acid addition to balance the flavors. Just my $0.02 .. Let us know how it turns out!
Cheers,
-JM
I do have some blonde and wheat in the bottle so I guess I could put a few drops in a glass and see if the extract matches well with my recipes...I also like the idea of adding some acidity to the prime along with the extract.
This bottle is calling for 4-5oz per 5 Gal?
This bottle is calling for 4-5oz per 5 Gal?
ManhattanProjectBrewing
Well-Known Member
My 11 Gal batch (Framboise) was built off a Newcastle clone so I used 1ml at a time in 12oz of actual Newcastle and did the math from there. In short, 2oz per 5 to 5.5 gal was perfect. Fruit forward but not too much. The acid addition REALLY helped IMHO. Yeah, Id drop (Measured) drop by drop in a base beer (As close to yours as possible) and get the profile down. Measure out some drops to get a milliliter then measure milliliters per ounce then do the math from there. But, in the end, for me, 2oz per 5 to 5.5 gal was ideal.
Cheers,
-JM
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