Raspberry Wheat

[brew]

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!

brewblog/index.php?page=brewBlogDetail&filter=brew&id=21

[sdixon]

Looks good. I bet this would also be good with a Kolsch or belgian yeast.

[brew]

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?

[HappyHax0r]

You might be able to backsweetwen the whole batch using a non-fermentable saccharide like stevia Brew.
Thats how I backsweeten my apfelwein.

[brew]

Interesting - where does one aquire something like that?

[Chris Craig]

You should be able to get stevia at the grocery store.  Probably found with the sugar, or in the coffee isle.

[brew]

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...

[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.

[Chris Craig]

I wouldn't think so.  I've never had problems with infection when adding dextrose to bottle condition.  Same thing.

[HappyHax0r]

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.