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Author Topic: Raspberry Wheat  (Read 2441 times)

Offline brew

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Raspberry Wheat
« on: December 05, 2011, 08:05:23 AM »
5# 2-Row
2# Vienna
2# Wheat
1/2 # C40

.5 oz Cascade @60
.5 oz Willamette @15
.5 oz Willamette @5

US-05

Going to put 2 bags of frozen Raspberries in the secondary. Pasteurize first at 165 def F. Hope this works!

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Offline sdixon

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Re: Raspberry Wheat
« Reply #1 on: December 05, 2011, 01:50:34 PM »
Looks good. I bet this would also be good with a Kolsch or belgian yeast.
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Offline brew

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Re: Raspberry Wheat
« Reply #2 on: January 02, 2012, 12:05:35 PM »
This turned out great! Its a bit red, I did use a _lot_ of raspberries and so it is super tart, but then again I'm not opposed to raspberries without any sugar so I like it a lot. Thinking of taking a liter to back sweeten though just to give it a try, what would be the best way to do this? Just dump in some regular table sugar after I pour? Don't want to mix it in too much though, might ruin the carbonation?
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Offline HappyHax0r

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Re: Raspberry Wheat
« Reply #3 on: January 02, 2012, 03:47:40 PM »
You might be able to backsweetwen the whole batch using a non-fermentable saccharide like stevia Brew.
Thats how I backsweeten my apfelwein. ;)
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Offline brew

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Re: Raspberry Wheat
« Reply #4 on: January 02, 2012, 04:19:18 PM »
Interesting - where does one aquire something like that?
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Offline Chris Craig

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Re: Raspberry Wheat
« Reply #5 on: January 02, 2012, 05:52:47 PM »
You should be able to get stevia at the grocery store.  Probably found with the sugar, or in the coffee isle.

Offline brew

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Re: Raspberry Wheat
« Reply #6 on: January 02, 2012, 06:13:07 PM »
Interesting - I may have to try something like that. Any need to campden this first? Like I say I might try an experiment with a liter first...
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Offline Richard

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Re: Raspberry Wheat
« Reply #7 on: January 02, 2012, 06:14:41 PM »
shouldn't need to stabilise if you're only adding non-fermentables. How does the stevia taste? I find aspartame / saccharine / sucrolose to be.. weird.
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Offline Chris Craig

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Re: Raspberry Wheat
« Reply #8 on: January 02, 2012, 06:25:13 PM »
I wouldn't think so.  I've never had problems with infection when adding dextrose to bottle condition.  Same thing.

Offline HappyHax0r

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Re: Raspberry Wheat
« Reply #9 on: January 03, 2012, 12:45:31 AM »
Quote from: "Richard"
shouldn't need to stabilise if you're only adding non-fermentables. How does the stevia taste? I find aspartame / saccharine / sucrolose to be.. weird.


Stevia is surprisingly sweet, so a little goes a long way.

It tastes like cane sugar for the most part. No weird chemical aftertastes.
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