The Recipe Box
Cherry/Raspberry Wheat
Stacy Groene
This is the fruit beer that I brought to the October SODZ meeting and the Millennium Brew. I got the idea for the cherry/raspberry mix from a "Raspberry/Cherry Ale" recipe in Al Korzonas’ "Homebrewing Vol. 1"
5 gallons (partial mash)
6 lbs Paul’s Pale Malt
4 lbs Wheat Malt
3.3 lb Wheat Malt Extract (60%wheat/40%barley)
1/2 oz East Kent Goldings (6.5% AA) - 60 min
1/2 oz East Kent Goldings (6.5% AA) - 10 min
7lb can of "Vintners Harvest" Cherry Wine Base- in Secondary (this is basically just whole cherries in water)
2.5lb Frozen Raspberries
Wyeast 1056 (from starter)
Single Step Infusion Mash @ 153 Deg F for 75 minutes.
First runnings were 1.063 and stopped sparge at 1.010 (corrected to 60 deg F). Boil for 90 minutes, adding
extract at beginning of boil.
O.G. 1.067 @ 60F
Fermented for 1 week @ approx. 65 deg.
I blanched the frozen raspberries by dipping them for 5 seconds in a small amount of boiling water, then added all fruit (Cherries and Raspberries) and the cooled blanch water to the secondary. Racked from primary onto the fruit and added Pectic Enzyme at the rate of 3 drops per gallon.
(Note: I used a 6.5 gallon secondary to contain the additional krausen generated after adding the fruit, but you could also use 5 gallon carboy and a large diameter blow off hose)
Fermented in secondary @ 65 deg F for 8 days and racked off the fruit to 5 gallon tertiary. Held tertiary at 65 deg F for one week and then moved carboy to beer fridge at 40 F for one week. Kegged and force carbonated.