I brewed a pretty basic pale ale today . . .
Hopefully get some time to brew a Raspberry wheat ale for my fiance. Any suggestions on the recipe? I'm still doing extract.
6.6# Wheat extract
1 oz Mt Hood hop pellets 4.7AA 60 mins
2 oz Hallertauer Mittelfruh 3.0AA 15 mins
Wyeast 333 German Wheat in a starter
Should I put a pound of some wheat grain at like 155 for an hour?
Do I add the raspberries at the end of the boil or during fermentation?
And one last question, Should I freeze the raspberries then thaw and strain them?
Thanks a lot everybody!
Why add wheat? To bump up the gravity? You're already using wheat extract, so I don't think you need it.
Add the raspberries during fermentation. I always add fruit in secondary, but some people do it in primary. If you boil them you may set the pectin and end up with a permanent haze. I would pick them over and toss any that look moldy or otherwise suspect, then freeze them until you are ready for secondary and add them right in. Th low pH and alcohol should keep anything funky at bay while the yeast consume the sugars.
I'd be tempted to dump the late hops, because between them, the yeast character, and the fruit there will be a lot of competition on the palate that is more likely to clash than blend smoothly. But maybe not.
Let us know how it turns out.