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You are here: Home --> Forum Home --> Brewing Forum --> Recipe Discussion --> Raspberry Wit

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Pittsburgh, PA
42 Posts

I'm currently Making Matts All the Buzz Honey Wit(recipe here).  I used WLP400 and fermented pretty high to try and bring out the tart flavor this yeast can give.

I'm considering taking half the batch and racking on to raspberries.  Any one have any suggestions?  I'm planning on using frozen berries from the store.   Quantities etc. 

Posted 34 days ago.
Edited 34 days ago by skitzo2000

Charter Member
Somerville, MA
155 Posts

I racked 2 gallons of one of my batches of Berliner Weisse onto 36 oz of fresh raspberries (6 packages fresh, then froze, then thawed). I believe I let it sit for about 2 weeks. After it was bottled, I got a great raspberry aroma, and a good raspberry flavor. It was also a nice pink/ruby color. I really liked the final product, and I enjoyed it more than adding raspberry syrup to a normal berliner weisse. 

I usually hear anywhere from 1 to 1.5 lbs per gallon for raspberries, any more than 1.5 per and you'll have an extremely strong raspberry flavor.

Posted 34 days ago.

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