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Message |
    
Mike Mayer
Advanced Member
Username: Mmayer
Post Number: 633
Registered: 12-2002
Posted From: 66.94.94.249
| | Posted on Friday, March 31, 2006 - 06:45 pm: | 
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With summer right around the corner, I would like to add a Raspberry "something" to my mix of beers. If you have a recipe that is tried and true (all grain), could you please share it with me? I plan on using Oregon Fruit puree. Thanks in advance! |
Denny Conn
Senior Member
Username: Denny
Post Number: 5544
Registered: 01-2001
Posted From: 140.211.82.4
| | Posted on Friday, March 31, 2006 - 06:52 pm: |
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How about eating a chocolate raspberry brownie with the beer? 
LIfe begins at 60...1.060, that is.
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Chumley
Senior Member
Username: Chumley
Post Number: 4073
Registered: 02-2003
Posted From: 63.118.227.254
| | Posted on Friday, March 31, 2006 - 07:02 pm: |
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Buy some of that raspberry syrup that latte shops use, and add that to your can of PBR |
Ted Grudzinski
Junior Member
Username: Tgrudzin
Post Number: 96
Registered: 08-2003
Posted From: 208.250.29.8
| | Posted on Friday, March 31, 2006 - 08:02 pm: |
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Take a basic belgium wit beer grain bill and hop schedeule, no spices, neutral yeast, maybe something to the higher side of finished gravities. Brew and feremented it. 5-10 days later, racked it onto 1 lb frozen or fresh raspberries per gallon. 5 lbs will work for 5.5 gallons. Let that sit for maybe 2-4 weeks. Racked that into another carboy for clearing. As long or short as this takes.
Women like it.
Ted
In re-reading that, here is what I am atrying to say. Find a neutral beer recipe and not overly hopped, it's the 1lb per gllon in the secondasry that gives you the raspberry flavor and color you are looking for. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 4976
Registered: 01-2002
Posted From: 24.57.239.69
| | Posted on Friday, March 31, 2006 - 08:13 pm: |
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Ted's right on the mark. The Floris beers from Belgium are brewed on a low gravity wit beer base (but no spices) and have the fruit added post-primary fermentation. I'd hardly call these "manly beers," but I think they blow the doors off the various alcopop fruit coolers and chillers .
I'd recommend two cans of the Oregon fruit puree for 5 gallons. |
John Thompson
Intermediate Member
Username: Jt100
Post Number: 446
Registered: 04-2002
Posted From: 67.138.248.212
| | Posted on Friday, March 31, 2006 - 11:21 pm: |
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I brew this one a couple times of year for the light beer drinkers. It's usually a crowd favorite.
10-02-2005 Raspberry wheat
A ProMash Brewing Session Report
--------------------------------
Brewing Date: Sunday October 02, 2005
Head Brewer: jt
Asst Brewer:
Recipe: Raspberry wheat
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 8.25
Anticipated OG: 1.043 Plato: 10.63
Anticipated SRM: 4.2
Anticipated IBU: 15.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Actual OG: 1.044 Plato: 10.96
Actual FG: 1.012 Plato: 3.07
Alc by Weight: 3.29 by Volume: 4.21 From Measured Gravities.
ADF: 72.0 RDF 59.9 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 74 %
Anticipated Points From Mash: 42.65
Actual Points From Mash: 42.00
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
48.5 4.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
48.5 4.00 lbs. Wheat Malt America 1.038 2
3.0 0.25 lbs. Crystal 20L America 1.035 20
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertauer Whole 3.00 11.0 60 min.
0.50 oz. Hallertau Hersbrucker Whole 3.00 4.8 40 min.
0.25 oz. IRISH MOSS Whole 0.00 0.0 15 min.
Yeast
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WYeast 1056 Amercan Ale/Chico
Mash Schedule
-------------
Grain Lbs: 8.25
Water Qts: 9.06 - Before Additional Infusions
Water Gal: 2.27 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.10
Tun Thermal Mass: 0.00
Dough In Temp: 163 Time: 0
Saccharification Rest Temp: 150 Time: 90
Mash-out Rest Temp: 168 Time: 40
Sparge Temp: 170 Time: 0
Fermentation Notes
------------------
ADD 2 CANS OF PUREE TO SECONDARY
TRANSFER TO TERTIARY AFTER 2 WEEKS
KEG
AFTER 1 WEEK IN TERTIARY |
pilznbeenthere
New Member
Username: Pilznbeenthere
Post Number: 16
Registered: 12-2002
Posted From: 68.116.28.228
| | Posted on Saturday, April 01, 2006 - 06:09 am: |
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Back on or about my first few all grain batches, I tried to duplicate one of my earlier favorites Weizenberry, by Kemper Brewing. I followed a recipe that called for 5 pounds/5 gal. After pasteurizing the raspberries, added to the secondary. I love raspberries, but it seemed the 5 lbs was a bit much. I tried again the next year and 1-2 lbs seemed to be much better. Or perhaps I was tainted after the 5lb! Do let us know how it turns out. |
Joe Williams
Member
Username: Joewilliams
Post Number: 111
Registered: 03-2003
Posted From: 214.13.192.185
| | Posted on Saturday, April 01, 2006 - 10:38 am: |
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Chumley and Denny, while I may share your feelings about fruit and beer not going together there are reasons for brewing a Raspberry Beer.
I brew one 10 gallon batch a year and I'll tell you why. In my brewhouse I call it Liquid panty Remover. The chicks go crazy for the stuff. |
Mike Mayer
Advanced Member
Username: Mmayer
Post Number: 634
Registered: 12-2002
Posted From: 68.250.135.38
| | Posted on Saturday, April 01, 2006 - 01:01 pm: |
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Hey John, your recipe is very close to a recipe I used last year when I had an extra 20 lbs of pears to use my beer. One question for you, what does the .25 lbs. of Crystal 20L do for you in your recipe? |
Mike Mayer
Advanced Member
Username: Mmayer
Post Number: 635
Registered: 12-2002
Posted From: 68.250.135.38
| | Posted on Saturday, April 01, 2006 - 01:09 pm: |
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By the way, what "potential" should I use for a can of Oregon Fruit Puree? |
Richard Nye
Senior Member
Username: Yeasty_boy
Post Number: 1339
Registered: 01-2004
Posted From: 68.109.85.19
| | Posted on Saturday, April 01, 2006 - 02:34 pm: |
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I bought one of those Oregon fruit puree cans about 2 years back and haven't used it. Is it still good? It's just been stored at room temperature. |
John Thompson
Intermediate Member
Username: Jt100
Post Number: 451
Registered: 04-2002
Posted From: 67.138.248.212
| | Posted on Saturday, April 01, 2006 - 02:41 pm: |
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Mike regarding the Crystal, it probably doesn't do too much. When I originally brewed it, I had some left over so I just threw it in. I tend to do that alot with my left over grains. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 4980
Registered: 01-2002
Posted From: 24.57.239.69
| | Posted on Saturday, April 01, 2006 - 04:40 pm: |
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Mike, I use 1.0024 as the extract potential of raspberry puree (and 4 SRM for the color); raspberries don't have a lot of sugar.
Richard, I wouldn't hesitate to use the can of Oregon puree if it's less than five years old. |
Denny Conn
Senior Member
Username: Denny
Post Number: 5551
Registered: 01-2001
Posted From: 63.114.138.2
| | Posted on Saturday, April 01, 2006 - 05:59 pm: |
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Joe, I'm far too old to worry about if the chicks go crazy....;)
LIfe begins at 60...1.060, that is.
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Bob Girolamo
Member
Username: Brewerbob
Post Number: 214
Registered: 06-2002
Posted From: 71.131.95.99
| | Posted on Saturday, April 01, 2006 - 06:22 pm: |
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To me Raspberry goes very well in darker beers. The women I know can't get enough of this when I brew it:
Raspberry Wheat
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 20.50
Anticipated OG: 1.056 Plato: 13.89
Anticipated SRM: 28.3
Anticipated IBU: 11.6
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
43.9 9.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
39.0 8.00 lbs. Wheat Malt Germany 1.039 2
9.8 2.00 lbs. Biscuit Malt Belgium 1.035 24
7.3 1.50 lbs. Chocolate Malt Great Britain 1.034 475
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Galena Whole 13.00 11.6 90 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
8.00 Oz Natural Rasberry Flavor Extract Fruit 0 Days(boil)
Yeast
-----
DCL Yeast S-04 SafAle English Ale
Mash Schedule
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Mash Type: Single Step
Grain Lbs: 20.50
Water Qts: 36.00 - Before Additional Infusions
Water Gal: 9.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.76 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 90
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 180 Time: 40
Total Mash Volume Gal: 10.64 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
-----
Add fruit flavoring at bottling/kegging
Ask not what your country can brew for you but, what you can brew for your country!
http://www.geocities.com/bob_girolamo
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Brews and Views Archive 2006 
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