wheat beer, weizen, fruit beer, raspberry wheat, blackberry wheat, extract
Source: Tom Childers (TCHILDER@us.oracle.com)
HBD Issue #1144, 5/19/93
I've been playing with raspberry wheat beers for a few months now, and am
drinking my third batch. You don't need to go all-grain, but you do need to
sanitize the fruit somehow. There are two main choices:
- Add the fruit to the hot wort after the boil, when the temp has cooled to
perhaps 170F, and keep the fruit/wort at 160-190F for at least 15 minutes
to sanitize the fruit. If you let the temp get too high, or boil the
fruit, then you will set the pectin in the fruit and get very hazy beer.
This method works well for frozen fruit, which has generally been turned
to mush by ice crystal formation.
- Sanitize the whole fruit with a food-grade sanitizing solution (perhaps
by soaking in Everclear or 100-proof cheap vodka?), then add the fruit to
the secondary and strain out during the priming/bottling process.
I use the first option, which has the advantage of being easy and pretty
bullet-proof. The disadvantage is that you lose some of the aromatic
qualities of the fruit by heating it.
Here is my current wheat-raspberry recipe (many thanks to Kathy Henley
of Austin, TX for getting me going in the right direction). Sorry, but I
don't take specific gravity measurements.
- 5-1/2 lbs light dried wheat malt extract
- 1-1/2 oz Hallertauer or Northern Brewer (boiling), 7 HBU
- 1/2 oz Hallertauer Hersbrucker (finishing), 2-3 HBU
- 24 to 36 oz frozen raspberries
- 16 oz frozen blackberries
- 1 tsp vanilla extract
- Belgian ale yeast (Wyeast 1214)
Boil 2-1/2 gallons of water, add malt extract and boiling hops, and
boil for 55-60 minutes. Turn off heat, add finishing hops, cool to
190 F and add the frozen fruit and vanilla. Let sit covered for 20
minutes, maintaining temperature at about 170 F and stirring
occasionally. Cool to below 100F, add to carboy pre-filled with 2-1/2
gallons of water, straining out and pressing the fruit to extract most
of the juice. Pitch the yeast, ferment at 70-72F, transfer to
secondary after two days, then ferment completely out (about another 7
days). Prime with 3/4 cup corn sugar and bottle.
24 oz of raspberries gives a fairly subtle beer, with a mild tart
raspberry underpinning that all of my friends loved. 36 oz of berries
give a more assertive, but not overwhelming, raspberry flavor. Note
that Belgian ale yeast will give stronger "clove" overtones when
fermented at temperatures of 75-78F, and milder flavors at 70-72F.