Think I am going to have to toss a batch of beer

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GRHunter

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I made a post after racking to my secondary and adding my Oregon raspberry puree that the puree seemed bad. Of course I didn't taste it until after I racked my beer on to it. As I was throwing away the empty can I took a taste and it was slightly foul and bitter, there was no fruity raspberry taste at all. But being as there wasn't anything I could do about it at that point, I figured it was a classic situation for RDWHAHB. Now 5 weeks later this stuff (I can't call it beer) is very thick, won't carbonate, and tastes very similar to the crappy flavor I remember from the puree can. So the lesson learned here today kiddies is to thoroughly inspect anything you plan on dumping into your beer BEFORE you dump it in. Had I followed this simple piece of advice I would at least have a good wheat beer to drink on a hot summer day. :(

So as you quaff your delicious brews today please affix a black band to your glass, mug, tankard, stein, or cup and offer up a toast in honor of a fallen comrade. :tank:

A brief funeral service will be conducted later this morning, and then the deceased will be lovingly flushed down the toilet.

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Razzing Wife Wheat
Brew Type: All Grain Date: 5/9/2010
Style: American Wheat Brewer: GRHunter
Batch Size: 5.50 gal Assistant Brewer:
Boil Volume: 7.00 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00 %

Brewing Steps Check Time Step
5/9/2010 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare Water (8.69 gal total)
Amount Item Type
8.69 gal Detroit, MI Water

-- Prepare Ingredients for Mash
Amount Item Type
5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain
5.00 lb Wheat Malt, Ger (2.0 SRM) Grain
2.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain

2 min Mash Ingredients
Mash In: Add 15.00 qt of water at 169.1 F
60 min - Hold mash at 154.0 F for 60 min
-- Sparge with 4.94 gal of 168.0 F water.
-- Add water to achieve boil volume of 7.00 gal
-- Estimated Pre-boil Gravity is: 1.050 SG with all grains/extracts added
Boil for 60 min Boil Ingredients
Boil Amount Item Type
60 min 0.50 oz Hallertauer [4.80 %] (60 min) Hops
15 min 0.50 oz Hallertauer [4.80 %] (15 min) Hops

-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 5.50 gal
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
1 Pkgs Hefeweizen IV Ale (White Labs #WLP380) Yeast-Wheat

5/9/2010 Measure Original Gravity: ________ (Estimate: 1.061 SG)
5/9/2010 Measure Batch Volume: ________ (Estimate: 5.50 gal)
6 days Ferment in primary for 6 days at 68.0 F
5/15/2010 Transfer to Secondary Fermenter
15 days Ferment in secondary for 15 days at 68.0 F
-- Add Ingredients to Secondary
Amount Item Type
49.00 oz Raspberry Extract (Secondary 2.0 weeks) Misc

5/30/2010 Measure Final Gravity: ________ (Estimate: 1.014 SG)
-- Keg beer at 70.0 F at a pressure of 27.2 PSI
3.0 Weeks Age for 3.0 Weeks at 52.0 F
6/20/2010 Sample and enjoy!

Taste Rating (50 possible points): 35.0

Notes
Add 49.00 oz of raspberry puree to secondary fermenter.
 
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