Raspberry beer

[Alimacoz]

Hi guys,

Has anyone had any luck brewing a raspberry beer, I was thinking of keeping it simple and brewing a coopers Canadian blonde and then about 2-3 days into fermentation adding a load of crushed, frozen raspberries in a hop sock.

Any thoughts or comments on this method?

 

[chopdog]

I brewed an excellent raspberry porter!!! Was one of the best beers I have ever brewed, but haven't brewed a light beer. Let me know if you want the recipe. I brewed it when I used to do extract but should be too hard for someone to convert to a/g

 

[chopdog]

Shouldnt

 

[Florian]

'not sure what's his name on here' brewed an excellent Raspberry Schwarzbier that won the BABBs Mash Paddle fruit beer comp run by the Archive Bar in Brisbane last year.

Not sure if the recipe had been made public but that's definitely a beer worth brewing, although probably a bit harder on a kit base.

 

[Alimacoz]

I brewed an excellent raspberry porter!!! Was one of the best beers I have ever brewed, but haven't brewed a light beer. Let me know if you want the recipe. I brewed it when I used to do extract but should be too hard for someone to convert to a/g

Thanks I would love the recipe for the raspberry porter!

I do AG BIAB too so I should be fine with the kit version of the beer.

I reckon raspberries in a porter sounds awesome!

 

[chopdog]

23Lbatch----Us05 yeast
3kg light liquid malt
1kg dark liquid malt

Steeped
450g crystal
300g choc
90g black

Hops
60g goldings 60 mins

Didn't note down sg or fg, sorry
After 5days fermenting at 18 deg I brought 1.3kg frozen raspberries up to 80 deg just to be safe and to kill off any baddies, then cooled back to 20 deg in the freezer. Poured the raspberries into a 2nd fermenter and racked the beer over ther top, the brew was at 1.030 at this stage. The 2nd time I brewed this a added 50ml choc essence to the keg...... Unreal!!!!!! The beer has a nice roasty/ toasty taste like a porter should followed buy a bit of tartness from the berries with a very light choc taste at the end.

Happy brewing

 

[barls]

i did the canadian blonde with 750 gm of farm berries in the primary towards the ends of fermentation.
no sock used.
only added some hallertau to it.

 

[Alimacoz]

Thanks chopdog that recipe sounds amazing!

I've just put this one down as the mrs doesn't like hoppy beers or anything too dark.

1 x coopers Canadian blonde tin
500g light dry malt
500g dextrose

OG 1.040

I'm going to put 1kg of mixed berries into a hop sock on day 2 or 3 of fermentation

No idea what this will taste like at all, does 1kg of frozen fruit sound enough to have any impact?

 

[barls]

from a farm frozen or supermarket?

looks about right heres the one i did yonks ago

Fermentables

Ingredient

Amount

%

MCU

When

wals wheat

1.700 kg

63.0 %

5.2

In Mash/Steeped

Extract - Wheat Liquid Malt Extract

1.000 kg

37.0 %

1.7

End Of Boil


Hops

Variety

Alpha

Amount

IBU

Form

When

NZ Hallertauer Aroma

7.5 %

18 g

0.0

Loose Pellet Hops

In Fermenter


Other Ingredients

Ingredient

Amount

When

raspberries- frozen

1.000 kg

In Fermenter


Yeasts

Yeast Strain

Amount

Used

White Labs WLP550-Belgian Ale

1 pack

 

[Florian]

crush them up to let all the juices out if you want that extra punch.

 

[Alimacoz]

Thanks guys,

They are frozen from the supermarket barls, in sterile, vacuum packed bags so I was going to defrost them, mash them up in the pack before opening it and then pour the fruit straight into the hop sock and any juices straight into the fermenter.

 

[Edak]

I was quite impressed by the white chocolate raspberry pilsner at GABS, does anyone know how they could get that white chocolate flavour going?

 

[Alimacoz]

I was quite impressed by the white chocolate raspberry pilsner at GABS, does anyone know how they could get that white chocolate flavour going?

This sounds awesome, the mrs would be dead impressed if I could make a white chocolate tasting beer! Millions of brownie points from that one

 

[Edak]

It smelled sweet like white chocolate, was really impressive

 

[Green-Lobster]

Brewferm a belgium canned kit brand put out a raspberry product also a cherry (Kriek ) one . I picked up some out of date cans of an ebay seller in Melb a few years back .
I had 2 goes at it . both turned out well . one tin was meant for 15l but i added another tin of draught bulked it up to 27l .After a weeek i racked it onto 1 kg frozen raspberries from a farm with half a kilo of yellowbox honey and 30grm of tettanger another 2 weeks and bottled it .
was an excellent summer beer and lasted well tasted even better after a year . I have one stubbie left in the vintage section and regret not making more .
Followed the same for the cherry brew . A white mold developed on the hop sock but i bottled it anyway ,made no difference . I have a case of this left and its near 2 years old tasting better than ever. The honey is a great preservative .
a cinnamon stick in at flame out helps to .

 

[Smokomark]

I was quite impressed by the white chocolate raspberry pilsner at GABS, does anyone know how they could get that white chocolate flavour going?

Maybe white chocolate essence?

http://www.amazon.com/White-Chocolate-Extract-Natural-Flavor/dp/B004XWHIWE

 

[alimac23]

Brewferm a belgium canned kit brand put out a raspberry product also a cherry (Kriek ) one . I picked up some out of date cans of an ebay seller in Melb a few years back .
I had 2 goes at it . both turned out well . one tin was meant for 15l but i added another tin of draught bulked it up to 27l .After a weeek i racked it onto 1 kg frozen raspberries from a farm with half a kilo of yellowbox honey and 30grm of tettanger another 2 weeks and bottled it .
was an excellent summer beer and lasted well tasted even better after a year . I have one stubbie left in the vintage section and regret not making more .
Followed the same for the cherry brew . A white mold developed on the hop sock but i bottled it anyway ,made no difference . I have a case of this left and its near 2 years old tasting better than ever. The honey is a great preservative .
a cinnamon stick in at flame out helps to .

Thanks i'll have to give this one a shot too!

 

[alimac23]

Maybe white chocolate essence?

http://www.amazon.com/White-Chocolate-Extract-Natural-Flavor/dp/B004XWHIWE

Hmmm that looks interesting, i wonder if it has a very chemical or artificial taste?

 

[alimac23]

OK guys so this one is off to a rapid start, made the kit yesterday and pitched the yeast around 1pm yesterday arvo.

Got up this morning and the Krausen is already half way up the side of the fermenter, looking nice and healthy.

How long should i wait before adding the fruit in a hop sock, i was thinking at maybe a couple of days in?

 

[esssee]

I was quite impressed by the white chocolate raspberry pilsner at GABS, does anyone know how they could get that white chocolate flavour going?

I loved that one as well.

I had heard that it was Cacao Nibs and Vanilla Beans for the White Chocolate taste.

Anybody got any idea wether this would be in Primary, or Secondary?

I am reliably informed that Cacao Nibs can be purchased from some of the Shops near the Queen Vic Market. Might have to get me some.

 

[Alimacoz]

Ok so I've put the frozen berries in the fermenter in a hop sock, the blonde has taken on a lot of the berries colour, I'm hoping that 1kg of fruit will be enough to impart a bit of flavour into the beer too.

I was wondering how long I should leave the fruit in the fermenter for? I'm a bit worried about it developing mould if I leave it in there for too long.

 

[barls]

i normally left it about 2-3 weeks.

 

[alimac23]

i normally left it about 2-3 weeks.

Thanks Barls, It's taken on a nice red hue from all of the berries but it doesnt smell very fruity (berry fruit) i take it it will come through in the taste and not the smell at the moment as it's still fermenting and kicking out a load of CO2

 

[Ross]

Guys, the exact blend we use to get the chocolate flavour in our White choc Pilsner & the GABS winning White Choc & Raspberry pilsner is an in house secret at present. But what I can assure you is though, that we do not use any essences.
In the brewery we use a mix of real chocolate, cacao nibs, vanilla & pure chocolate extract. For the raspberry version we rack the white chocolate pilsner on to raspberry puree at a rate of 60gms/L

Hope this gives you some guidance.

cheers Ross

 

[alimac23]

Guys, the exact blend we use to get the chocolate flavour in our White choc Pilsner & the GABS winning White Choc & Raspberry pilsner is an in house secret at present. But what I can assure you is though, that we do not use any essences.
In the brewery we use a mix of real chocolate, cacao nibs, vanilla & pure chocolate extract. For the raspberry version we rack the white chocolate pilsner on to raspberry puree at a rate of 60gms/L

Hope this gives you some guidance.

cheers Ross

Thanks Ross that's a great help and refreshing to know that no essences are used!

Thanks for the tips, the experimentation continues!

 

[Edak]

60gm/L thanks for that Ross. I guess that means 1.38Kg for a 23L batch

 

[Phoney]

Thanks Barls, It's taken on a nice red hue from all of the berries but it doesnt smell very fruity (berry fruit) i take it it will come through in the taste and not the smell at the moment as it's still fermenting and kicking out a load of CO2

You won't get much fruit flavour out of 1kg. I've used 2kg in 23L batches and it comes out as tart & fruity as a drag queen.

 

[Vanoontour]

So if this is racked onto a puree, which normally has sugar added, wont the yeast just eat this and then your left with the fruit tartiness again? If you want to leave a sweeter rasberry taste could you make your own puree using lactose as a sweetener? That way the yeast won't eat it.

 

[Phoney]

So if this is racked onto a puree, which normally has sugar added, wont the yeast just eat this and then your left with the fruit tartiness again? If you want to leave a sweeter rasberry taste could you make your own puree using lactose as a sweetener? That way the yeast won't eat it.

normally has sugar added? Not if you buy 100% frozen raspberries.

Yes the yeast will eat the sugar and leave a delicious tartness behind. If you really want sweet lollywater beer for girly girls then I suppose you could add lactose in. Or you could just make shandy's with creaming soda. :icon_vomit:

 

[Vanoontour]

normally has sugar added? Not if you buy 100% frozen raspberries.

Yes the yeast will eat the sugar and leave a delicious tartness behind. If you really want sweet lollywater beer for girly girls then I suppose you could add lactose in. Or you could just make shandy's with creaming soda. :icon_vomit:

Straight to pigeon holeing someone huh..... When researching rasberry beers a common trait that I found was a lot of complaints about the tartiness as a result. My post was a mere possible solution to this. And 100% frozen rasberries are just that, not a puree

But hey, you feel free to make shandy's however you see fit...