Infestation
Member
- Joined
- Dec 10, 2018
- Messages
- 5
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Hi guys, I have a few kilograms of freshly picked raspberries and wanted to make a beer with them. I wanted to go for something where the raspberries would be the highlight of the beer instead of a supporting falvour. I decided to go for a very simple wheat base as follows for a 6 gallon batch:
3 kg Bavarian Wheat DME
1 oz Willamette (60 min)
0.3 oz Willamette (flame-out)
0.3 oz Centennial (flame-out)
US-05 yeast
I was thinking of adding about 0.5 kg/gallon of raspberry added after primary fermentation. I went to brew yesterday and in a very messy mistake lost about 0.6 kg of the extract to a burner and spent the rest of the day cleaning. How should I adjust my recipe to account for the extract loss? Should I brew full volume for a slightly weaker beer, or scale down to 5 gallons? Any advice would be greatly appreciated.
3 kg Bavarian Wheat DME
1 oz Willamette (60 min)
0.3 oz Willamette (flame-out)
0.3 oz Centennial (flame-out)
US-05 yeast
I was thinking of adding about 0.5 kg/gallon of raspberry added after primary fermentation. I went to brew yesterday and in a very messy mistake lost about 0.6 kg of the extract to a burner and spent the rest of the day cleaning. How should I adjust my recipe to account for the extract loss? Should I brew full volume for a slightly weaker beer, or scale down to 5 gallons? Any advice would be greatly appreciated.
