Yeast for a Raspberry Wheat Beer

[jcfontario]

My first post here, so I hope that I have the right section!

I am hoping to start a Raspberry Wheat beer next week and need some guidance on yeast selection. I will be using 50/50 wheat/2-row and hopping to about 20 IBU with Perle or Hallertau. I will add the raspberry puree to the secondary for 1-2 weeks.

MY LHBS suggested a Mangrove Jack Bavarian Wheat beer yeast, but I am wondering how the esters in this would play against the sourness of the raspberries? Would S05 or S06 be a better yeast choice?

Thanks in advance!

 

[MaxStout]

An American wheat yeast might be better if you want to avoid the esters you'd get from a hefe yeast. WY1010 or WLP320 would work. In fact, a clean ale yeast, like US-05 or 1056 would be good. You want that raspberry to shine.

 

[Sammy86]

I'm a big fan of WY 1010 like @MaxStout I have also used Imperial Independence and S-04 with my base American Wheat recipe and been very happy with the results!

 

[Gnomebrewer]

Can you control ferment temperatures? If not, what's the temperature in the room you'll have the fermenter in? That's a key consideration in yeast choice.

 

[Leezer]

I’ve made a raspberry wheat a couple times and used WY 1318 and liked the way it came out. I did use different hops, magnum at 60 and calista at flameout.

 

[day_trippr]

fwiw, I've been using 1056 for my raspberry hibiscus wheat recipe for the neutral character...

Cheers!

 

[jcfontario]

Can you control ferment temperatures? If not, what's the temperature in the room you'll have the fermenter in? That's a key consideration in yeast choice.

Gnomebrewer, I have the option of two different rooms, both of which have steady temperatures varying by probably no more than 1 degrees F of the mean. One room is at 73 F and the other is at 67 F.

 

[Steveruch]

Gnomebrewer, I have the option of two different rooms, both of which have steady temperatures varying by probably no more than 1 degrees F of the mean. One room is at 73 F and the other is at 67 F.

K-97 at 67f.

 

[Gnomebrewer]

Gnomebrewer, I have the option of two different rooms, both of which have steady temperatures varying by probably no more than 1 degrees F of the mean. One room is at 73 F and the other is at 67 F.

In a 67F room, a 5 gallon ferment will reach around the 72F mark during peak ferment. This will work with US05, but isn't great (slightly increased esters and fusel alcohols). Ideally you'd use a swamp cooler to keep things in the mid 60's (or keep the room at 63F for the first 5 days). I haven't used K-97. Is that cleaner at higher temperatures @Steveruch ?

 

[Steveruch]

In a 67F room, a 5 gallon ferment will reach around the 72F mark during peak ferment. This will work with US05, but isn't great (slightly increased esters and fusel alcohols). Ideally you'd use a swamp cooler to keep things in the mid 60's (or keep the room at 63F for the first 5 days). I haven't used K-97. Is that cleaner at higher temperatures @Steveruch ?

Last year I used it in a wild blackberry wheat into the low 70s with a good result.

 

[ejf063]

I just brewed a raspberry wheat on Saturday. I fermented with LalBrew West Coast Ale BRY-97.
I have never BRY-97 it but I wanted something clean to bring forward the fruit. Another option and a yeast I am slowing starting to fall in love with is Gulo. It ferments super clean and super low. This yeast will showcase the ingredients in the beer without any yeast flavor.
I am doing a coffee blonde with Gulo and I can't wait to see how the coffee flavor comes through.