Ideas for raspberry ale?

[unkle bik]

I am considering brewing a raspberry ale. The ingredients I already have are as follows:
3.75 lbs. light malt extract
3.75 lbs. wheat malt extract
2 oz Cascade hops
Plenty of homegrown ale hops.

Can anybody suggest any additions/eliminations on brewing a decent raspberry ale?
What liquid ale yeast would work best?

[Trogger]

I’m actually considering making a raspberry vanilla porter. So not the same thing as your ale, as yours appears lighter, but I’d go with a fruitier yeast from Wyeast. Check their web site for characteristics.

[unkle bik]

Do you plan on using fresh fruit or puree?

[ray m]

I'd definitely go easy on the hops, and would pick something a lot more neutral than Cascade.

I made a couple fruit beers with 1 to 1.5 ounces of Mount Hood for bittering, with no flavor or aroma hops. The goal is to make the fruit character come through, and using something like Cascade might mask it.

As far as the yeast, I've tried White Labs European and California Ale. The European had a taste in it the both times I tried it that just didn't seem to work well. I then switched to the California Ale (Wyeast American Ale 1056 would be good too) & had much better results.

Your malt choices look pretty good.:)

[unkle bik]

Thanx ray.
Those homegrown hops are similar to Kent Goldings or Fuggles. Would this be a a less assertive choice than Cascade?

Is the 50/50 ratio of wheat malt too heavy on the wheat side?

[shifty brewer]

When I was kicking around the idea of a rasberry beer I gave some thought to using Saaz. Something kinda light and pleasant

[brewmonkey]

I would go for a clean yeast like WLP002 or 005 and I would drop the wheat down a notch. I too would opt for some hops that are not in your face. Since this is a beer with some whet in it I would go for Mt. Hood or Hallertauer Mittlefruh and stick below 15 IBU's with less then 1IBU at the aroma addition.

For raspberries I prefer Oregon Fruit Company (Our Raspberry Wheat won the GABF Gold in 98) and add it at secondary. They sell it at most HBS but you may find it cheaper in the grocery stores.

If you do during the boil I would warn you about setting the pectin unless the haze does not bother you. I would also warn that fermented out raspberries leave a somewhat tart flavor, more so then just the straight fruit.

[unkle bik]

If you are using puree, when would be the time to add it?
After the wort hads cooled down in the primary? Or just during secondary?

[brewmonkey]

If it is aseptic like the product we would get directly from the company then you can add it any time. If it is aseptic and you want to ferment it out then I would add it after knockout but prior to pitching. You will get the benefit of fermentation but none of the hassle of problems with the pectin in the boil.

[unkle bik]

I brewed Sunday. I added a pound of honey to the final 15 minutes of the boil.

Added 3.1# of raspberrry puree (Oregon Fruit Products) to the primary. (Yeah, go ahead and flame me.) I waited until the wort was cooled to about 65 degrees before I added them. Did this about the same time I pitched Wyeast 1056 (American Ale).
It has been fermenting rapidly and I am looking forward to this brew.

[HogieWan]

What kind of hops did you end up using?

Abita make a raspberry wheat called "Purple Haze" and I just found out they use perle

[unkle bik]

1 Oz. Cascade for boiling.
Half oz. each of my homegrown hops at the last 15 & 5 minutes of the boil. Don't know of exact variety, but I would assume they are close to Fuggles.

[HogieWan]

sounds tasty

[unkle bik]

I forgot to put Irish moss in.
Would the matter of chill haze become a moot point since I used wheat extract?

[HogieWan]

Originally posted by unkle bik
I forgot to put Irish moss in.
Would the matter of chill haze become a moot point since I used wheat extract?

probably not

[the4th]

Here is my raspberry beer. No nasty wheat in it either. ;)

http://www.realbeer.com/discussions/showthread.php?s=&threadid=3490