Rasberrys blonde

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sbond10
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Rasberrys blonde

Post by sbond10 » Sun Apr 17, 2016 3:01 pm

Seen this on worcester hop shop
Recipe Specs

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Batch Size (L): 23.0

Maris Otter 3628g

Vienna Malt 907g

Crystal Malt 226g

Roasted Barley 68g



Columbus 7g - Boil 55 mins

Columbus 7g - Boil 35 mins

Cascade 7g - Boil 20mins

Cascade 7g - Boil 5 mins

Raspberries (whole) 1130g (not included in kit) secondary 14 days

Gelatin 0.50 Teaspoon ( Not included) secondary 5 hours

Nottingham Ale Yeast

Protofloc Tablet

I have everything bar the rasberrys and the gelatine.

The question is how do I add the raspberries and how long for.
I'm also going to use frozen raspberries instead of fresh as there cheaper.
I'm not going to bother with the gelatine I don't think unless someone says it's really important ?

I have a fermenting fridge and one 33 ltr fv and one 23 ltr one

I don't want a sour beer I want quick to drink easy refreshing summer beer for the wife.

Whilst asking for advice I'm considering 75g of sugar for priming

Cheers sean

sbond10
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Re: Rasberrys blonde

Post by sbond10 » Sun Apr 17, 2016 3:13 pm

I've also noticed blueberrys are same price will this work

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Re: Rasberrys blonde

Post by Rookie » Sun Apr 17, 2016 4:37 pm

With roasted barley and those hops you are going to need a lot of raspberries.
I'd add them a day or two after primary fermentation is done.
I'm just here for the beer.

millmaster

Re: Rasberrys blonde

Post by millmaster » Sun Apr 17, 2016 5:27 pm

I did a raspberry wheat last year, used 2kg of raspberries with 2.5kg pale male and 2.5kg wheat malt. Raspberries were from the allotment, so sterilised them in water with campden tablets, roughly crushed them in a small amount of water and chucked it all in FV three days after pitching the yeast.

It was rather tart . . like . . . took 6 months to mellow down to being drinkable . .I will use about a kilo of rasps next time I try, or even just 0.75kg

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Re: Rasberrys blonde

Post by sbond10 » Sun Apr 17, 2016 5:58 pm

Rookie wrote:With roasted barley and those hops you are going to need a lot of raspberries.
I'd add them a day or two after primary fermentation is done.
I imagine the tiny amount of roasted barley it's for colour adjustment so possiably get away with chocolate

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Re: Rasberrys blonde

Post by sbond10 » Mon Apr 18, 2016 10:03 am

Found this stuff
http://www.amazon.co.uk/gp/aw/d/B004KQA ... C7N3B16YBR

I think this might work better than 1200g of frozen fruit ?

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Re: Rasberrys blonde

Post by Rookie » Mon Apr 18, 2016 10:53 pm

sbond10 wrote:
Rookie wrote:With roasted barley and those hops you are going to need a lot of raspberries.
I'd add them a day or two after primary fermentation is done.
I imagine the tiny amount of roasted barley it's for colour adjustment so possiably get away with chocolate
You're right on that, I misread the amount.
I'm just here for the beer.

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Re: Rasberrys blonde

Post by sbond10 » Tue Apr 19, 2016 8:20 am

How does this sound

Make the base beer
Allow to ferment for 2-3 days
Squash the rasberrys up in there bags then pour straight into fv.
Leave for 6 days and pray
Bottle with something like 70g of sugar really low carbonation

Do ypu reckon the frozen fruit will need any treatment prior to going near the fv.

Is the more exspensive fruit puree better than the frozen fruit anyone got a cheaper source

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Re: Rasberrys blonde

Post by Bad 'Ed » Tue Apr 19, 2016 8:43 am

There might be more of a haze when you add fruit so the gelatine is probably to remove that. It might be worth asking on the wine forum if there are any other ways to reduce this if you don't already have gelatine around the house. It's easy to get hold of from the supermarkets though.

The beer will be lightly hopped and quite easy drinking I would imagine, so I would up the priming sugar to around 30-50% more than you would do for a normal ale, somewhere half way to lager carbonation levels. The extra fizz will lift the raspberry aroma out when you're drinking it so it will taste more of raspberries.

The brew will only have sour notes if you add sour raspberries. If you add a concentrate there will probably be more sugar (you can probably check) and hence a higher abv, but it's unlikely to be in any way sour.

Use frozen raspberries or freeze to sterilise (probably no need with that puree pack). Boiling them or adding them to the fermenter whilst a vigorous fermentation is going off will drive off flavour and aroma. Millmaster's solution might work too, it's not something I've tried.
Never enough time...

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Re: Rasberrys blonde

Post by sbond10 » Tue Apr 19, 2016 8:48 am

I think after 3 days the high krustation will have died down so not as vigorous ferment.

Still thinking about this one from how to add the rasberries to the size of the fv I'm gonna use

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Re: Rasberrys blonde

Post by orlando » Tue Apr 19, 2016 9:29 am

The last raspberry infused beer I did I used a lot of raspberries, something like 5k in 25 litres. This gave it an intense flavour and colour. I used frozen too and just blitzed them in a sanitised bowl before adding them at the very end of fermentation.

Image


At this point you will have a low pH, an alcohol and hop environment all of which will help to suppress undesirables. What I found though was that the fruit sugars set the yeast off again and increased the alcohol content and made it drier and a little acidic. You can adjust this using some lactose to bring a bit more balance to the beer.

The picture is of how it turned out but it doesn't really do the colour justice, lovely drop.

Image
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Fermenting:
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sbond10
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Re: Rasberrys blonde

Post by sbond10 » Tue Apr 19, 2016 10:00 am

How much lactose do you reckon and is 1.4kg of rasberry not enough to just give a hit of rasberry.

When you say end of ferment that will be about day 5-6 with notts

How would ypu add the lactose btw mix it in with the rasberrys ?

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Re: Rasberrys blonde

Post by Notlaw » Tue Apr 19, 2016 11:33 am

You add the lactose at racking, like you would for a milk stout.

I'd at least double the raspberries to get enough of a fruity hit.

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Re: Rasberrys blonde

Post by sbond10 » Tue Apr 19, 2016 11:42 am

Notlaw wrote:You add the lactose at racking, like you would for a milk stout.

I'd at least double the raspberries to get enough of a fruity hit.
Some is added in the boil for milk stouts I thought

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Re: Rasberrys blonde

Post by Notlaw » Tue Apr 19, 2016 12:05 pm

sbond10 wrote:Some is added in the boil for milk stouts I thought
Maybe some do, I don't know. All the ones I've looked at add at racking or some at FO.

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