I like raspberries, and I like wheat beer. I also like brewing beer, so it was inevitable that the two should someday meet.
I started with a basic wheat beer kit. I got mine from highgravitybrew.com, but any basic wheat beer recipe should be fine. These pictures were from the first time I made this beer.
3lbs Frozen Red Raspberries (4 12oz bags). I used frozen because they are much cheaper than fresh and the normal disadvantages of frozen fruit would actually be a plus for our purposes. When you thaw out frozen raspberries, they pretty much turn to mush and for adding to a carboy that is a good thing.
For this batch, I decided to pasteurize the berries to prevent contamination so I heated them on the stove to 150f for 15 minutes or so. Then strained them into a secondary fermentor and racked the fermented beer on top of the juice.
Let it go in the secondary fermentor for another week or so and you’re ready to bottle or keg.
This is what I was left with after straining the raspberries. It too forever to strain the juice out and I never got it all. This seems kind of wasteful and was also a lot of extra work so I decided to do it differently the second time.
This time I took the more relaxed approach. I didn’t pasteurize the raspberries and I didn’t strain them. I sanitized a pan and a funnel, thawed the raspberries in the pan and then used a funnel to pour them straight into the carboy (seeds, skins, and all). You could also just throw them into a secondary fermentor and rack the fermented beer on top of them. I decided to just add them to the primary right after fermentation slowed down and give it a few more days to integrate and settle out. That’s one of the advantages of a wheat beer, it doesn’t really matter if it clears or not.
Using this method, you may get a few skins that make it through, so if that’s a problem, you could deffinatly move to a secondary to let it clear a little more. If you kegging, the skins all come out after the first couple of glasses. They don’t effect the taste at all, but some people may be afraid of “floaties” in your “basement beer”.
So far, I’ve made this beer twice and everyone loves it. It’s a little sweet and easy to drink.
Recipe for 5 gallons
5 lbs Muntons Wheat LME
0.50 lb. 2-Row Pale Malt
0.25 lb. Light Wheat
1.25 lb. Flaked Wheat
.20 oz Magnum pellet hops (bittering)
1 tsp. Irish moss
3lbs of frozen Raspberries
Wyeast 1056 or White Labs WLP001