Raspberry Wheat Beer Problem

[Bellyup]

Hi Guys,
I have brewed a raspberry wheat beer in my Grainfather:
2.5kg. p.a.malt
2.5kg wheat
250 g. Flaked oats
80 g. Light crystal
28 g hallertau @ 60 min.
Saflager wb-06
1.5 kg. Frozen raspberries @ day 4.
Og 1040
Fg 1006

I brewed this beer as a Xmas ale to give away to the girls as gifts.
My problem is that it has over attenuated. Very dry, like a " brut" sparkling wine though the colour and raspberry flavour is good.
My question, is there a way to increase sweetness or perceived sweetness so it isn't so brut?

Thanks in advance,
Bruce.

 

[mtb]

Chuck in some lactose maybe? Try dosing a glass before dosing your whole batch though.

 

[labels]

It would be the fruit that's dried it out. You could add Stevia to increase the sweetness but see what it's like in a few weeks you may find the confronting tartness has mellowed out a bit

 

[warra48]

Tell them it's Pink Champagne. They'll probably never know the difference?

 

[seamad]

Make up some sugar syrup, let them dose to desired sweetness in the glass. I have a Dutch relative who loves those sweet Dutch fruit beers, works for her.

 

[Bellyup]

Thanks guys,
I'll give it some time and see if it improves....still early days.
I'll let you know what happens.

 

[Garfield]

Weizen yeast strains can have high attenuation. You could consider an English strain for future batches.

 

[Bellyup]

You're not wrong about the yeast, it really went off. For such a low OG it nearly blew the airlock out ......I'd use a breather tube next time.