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Brews & Views Bulletin Board Service * Brews and Views Archive 2006 * Archive through April 06, 2006 * Raspberry ???????? Call for recipe's < Previous Next >

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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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

How about eating a chocolate raspberry brownie with the beer?
LIfe begins at 60...1.060, that is.
 

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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
-----
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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Joe, I'm far too old to worry about if the chicks go crazy....;)
LIfe begins at 60...1.060, that is.
 

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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
-------------

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