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Raspberry/apricot Wheat

Started by Jake, July 17, 2012, 09:05:31 PM

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Jake

I'm in the process of brewing a 10 gallon batch of wheat. I'm going to do 50% raspberry and 50% apricot in two separate carboys. I'm going to be using fresh fruit and was planning on adding them to primary about 5 days after I pitch the yeast. I'm planning to pasturize btw and I'm not too concerned about the haze I've read this will create.

Recipe is simple (actual results):

Mash temp = 154
Sparge = 167

9lbs 2-row
9lbs wheat malt

2.5oz willamette (4.8%) @ 60

Both fermented with S05.

Here's my question: how much pureed fruit should I use to get a light fruit character. I have a 3lbs can of raspberry puree from Noble grape, but I've heard from a couple sources that this is overpowering in a 5 gallon batch. Would 1 or 1.5 pounds of fruit be enough to let my wheat come through and add subtle hints of the fruit? because that's what I'm looking for. I want it to be a wheat beer before a fruit beer if you catch my drift.

Any input is appreciated.
President of the NBCBA

chrismccull

I used 3 lbs of apricot in mine.  It is finishing fermentation right now.

Jake

If you get to try it before next week, let me know how it goes. I'm looking to add the fruit probably Monday of next week.
President of the NBCBA

jamie_savoie

I did a berries hefe last month and in 3 gal I added 2# strawberries, 1# raspberries and about 400ml of pure blueberry juice.  It finished super dry and you can clearly taste the berries, not really subtle but really tasty.  I also did a belgian dark strong and took 3 gal and added a 3# can of sweet cherries from noble grapes and yet on this one the cherry flavour is really subtle (still in secondary)
I guess it depend on the style of beer and the kind of fruits.  my guess is a pound of apricot per gal would be perfect, the same ratio with raspberries might be not so subtle imo but personally I would still do the 1#/gal :)