Raspberry Wit

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yankfan9
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Raspberry Wit

Post by yankfan9 »

Curious about how much Vintners Harvest Raspberry Puree to add to my 2.5 gal Witbier. The guy at the lhbs said to add the full 3lb can to the secondary, however I don't think he knew I was making a 2.5 gal batch. Is 3 lbs too much? I do want it to have an awesome raspberry flavor, but it sounds like 3 lbs would be A LOT for 2.5 gallons of beer, but hey what do I know? Also, how will I know how much ABV the finished beer will be, as adding the raspberries in the secondary would make it higher. Thanks for the replies. Here is the recipe. It is my normal wit recipe that I like, only difference will be the raspberry

3 Lbs Pilsner
1.8 Lbs White Wheat
10 oz. Flaked Wheat
5 oz. Carapils

OG - 1.043 without raspberries
0.6 oz Liberty 60 min
0.6 oz Hallertau 2 min

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Re: Raspberry Wit

Post by philm00x »

3 lbs sounds like too much. I was going to use just 3/4 lb in a Berliner weiss 2.5 gallon batch.
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Re: Raspberry Wit

Post by FrozenInTime »

Your probably right, the whole 3 lb can would be for 5 gallons, he more than likely deals mostly with ppl doing 5 gallon batches. Most ppl add 2 cans of fruit to a batch, one can on brew day and one can a week later. Cans r what, 12 oz each if me memory thunks right. Personally I would not use one can at flameout as most gets eat'n up as an adjunct leaving little flavor. I like to do it at 1 week after primary fermentation is done. A lot will still get eat'n up then, but you will get more flavor coming through. IMHO

edit: I was thunk'n (OUCH) dat if I were to do this recipe, I would add 1/2 cup honey with the fruit at one week. Would thin it out a bit and leave a tiny bit of honey flavor also (me likey, no, LOVE honey). again, IMHO
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Re: Raspberry Wit

Post by Brewbirds »

BB2 and I were discussing fruit additions today as well. We added ours (cherries) after first fermentation and wonder if you could hold back some juice/liquid to add to priming bucket for aroma . We have a refractometer so could get a brix on the juice to count as a priming sugar addition. We wonder if it would be like other priming sugar alternatives and not be enough to contribute a flavor or aroma.

Adding artificial extracts/flavoring seems to take away from the the flavor profile. To us it seems medicinal and steals the malty flavors of the beer.
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Re: Raspberry Wit

Post by yankfan9 »

So I'm thinking then that I should use maybe half of the 3lb can since the lhbs guy was probably thinking I was doing a 5 gal batch. I will add it after I transfer to the secondary. How long should I let it stay in the secondary on the raspberries for? Just a week or two as I would with a regular secondary fermentation?
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Re: Raspberry Wit

Post by FrozenInTime »

I'd say a week in secondary. Just make sure the slow fermentation from adding the adjunct has stopped.
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Re: Raspberry Wit

Post by yankfan9 »

Alright, will do, thanks!
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Re: Raspberry Wit

Post by yankfan9 »

I have a minor dilemma and am wondering how I should go about fixing it. My recipe plans for 3 gallons going into the fermentor. That way by the time it gets to bottles I should have around 2.5 gallons. I will be primary fermenting and then doing a secondary with the raspberry puree. Problem is, here is the fermentors I have. 6 gallon carboy, 6.5 gallon bucket, 3 gallon carboy, and an LBK. Which should I use for primary fermentation, and which for secondary? I know that secondary is usually carboy. I guess my real question is, would it be alright to do the primary in the 6 gal carboy or 6.5 gal bucket even though its only 3 gal of beer, and then transfer on the raspberry puree in the 3 gal carboy?
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Re: Raspberry Wit

Post by FrozenInTime »

Ive don't 3 gallons in my 5 gallon better bottles with no problems as long as the fermentation takes off pretty quick. If your bottle is 6 gallons, do u by chance have any C02? Put wort in carboy, shoot in some C02 and press on. The C02 will sit on top the wort and force some oxygen out. Save the 3 gallon for the secondary or you will have too much headspace in it. C02 shot into the secondary would be an ounce of prevention if u have it. I'm thinking if your adding the adjunct into the secondary, I might put on a blowoff tube, depending on how rowdy the yeast get in there. Last time I did something like this, when I put the adjunct in, it blew hard right out the top instantly.... was not happy that day.
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Re: Raspberry Wit

Post by yankfan9 »

I do have a co2 tank that is free as I have nothing kegged, how would I get the small amount of co2 it into the carboy?
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Re: Raspberry Wit

Post by FrozenInTime »

I have a tank as well as one of those little portable ones with the 16gm cart. I use the little one. I would assume (bad word) that you can take off the keg QD end, point into fermentor and adjust regulator to let a small amount through.
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Re: Raspberry Wit

Post by yankfan9 »

Alright, that's what I figured. That is what I will do then! Brewday tomorrow, thanks for all the information! This will be my first All Grain batch that won't utilize BIAB, wish me luck!
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Re: Raspberry Wit

Post by FrozenInTime »

Good luck and have fun with it. I enjoy doing my ag batches but I've got a lot to learn for sure!
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Re: Raspberry Wit

Post by yankfan9 »

Brewday was very successful. It was actually very easy and I hit an OG of 1.042 which was close to the projected 1.043 of my software! No I did as you said and hit it with some Co2 before sealing it up, and something really weird is going on now... I don't know how it is happening really. My air lock is filled with sanitizer as usual, however, the bubbles are moving the opposite as they should. As in, my fermenter is sucking in air? I will try to post a video or picture. Is this bad that it is bubbling the wrong way and essentially sending air into my fermentor? I hope fermentation kicks off quickly so it can reverse this action
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Re: Raspberry Wit

Post by FrozenInTime »

Weird, never had that happen unless I push down on the lid causing it to first exhale. I use vodka in all my airlocks just in case something like this happens. I doubt it sucked in enough to hurt the brew.
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