homebrewandbeer.com

Raspberry Vanilla Blonde

Ingredients

* 1 x Can of Coopers Canadian Blonde
* 1 x sachet Safale yeast
* 1kg Liquid Pale Malt
* 250g LDME
* 250g dextrose
* 2 Vanilla beans slit & steeped in 500ml boiling water (strain water thru stocking)
* Amarillo or Cascade Hops for aroma

Method

Add all ingredients to the pot and boiled then simmer for 30 mins.
Pitch Yeast at 22*C.

After 5 days in primary, rack onto 1.5kg of raspberries.
Raspberries are the supermarket frozen variety. Put them into the pot with the vanilla steeped water & 1 tsp of dextrose or sugar and heat. Keep them on the stove for approx. 30 minutes. Make sure to keep the temperature BELOW 70*C. Use a potato masher, and give them a good mashing. Pour them into a muslin bag and put it (and the liquid) into fermenter.
**For extra vanilla flavour & aroma, taste the brew before bulk priming, add a vanilla "tea" just before priming...**
Rack wheat beer on top of the raspberry mixture.

After 10 days, bottle with 1 raspberry in every bottle.

4 beans! I imagine the vanilla flavour would be quite strong...

MHD wrote:4 beans! I imagine the vanilla flavour would be quite strong...

All I can say is experiment with this recipe...I made it up & havent yet tried/tested it

JaCk_SpArRoW wrote: I made it up & havent yet tried/tested it

so.. you want me to guinea pig?

yardglass wrote:

JaCk_SpArRoW wrote: I made it up & havent yet tried/tested it

so.. you want me to guinea pig?

Ummm....yeah ok, sounds like an interesting conversation piece...."The day yardy guinea pigged Jack's recipe & was never seen again!"

was thinking of trying this as an experiment without the vanilla..

Anyone used rasberries?

Arrr! I thought the SpArRoW had returned.

Raspberries work well. Put them into 2ndary. You'll also need around 2kg. 1.5 at the absolute minimum.

Chris wrote:Arrr! I thought the SpArRoW had returned.

Raspberries work well. Put them into 2ndary. You'll also need around 2kg. 1.5 at the absolute minimum.

Sorry chris but thanks.. So warm them, mash them, put them in secondary.. But have to put them in something like stockings??

I tend to use frozen berries, simply to keep costs down, but they have the added advantage of the cells being ruptured by the freezing process, hence allowing easy access for the yeast to get in.

Even with fresh fruit, I would probably be inclined to freeze them first.

Anyway, you heat them in a pot to about 65*C, and hold the heat there for about 20min. This will help sanitize the berries.

Don't heat to higher temps, or pectin will be released by the fruit, leaving a haze in your beer, or potentially clogging your taps.

I tend to use a potato masher to break the fruit up even more.

Then straight into 2ndary, and rack the beer on top.

I don't use a stocking, and have had no probs with clogging of taps etc.

don't forget to post up tasting notes for these fruit recipes!!! I'm gonna try one, but not before you blokes stuff a few first

Easy to brew, tough to balance the fruit/beer flavour.

cheers chris.. appreciate the help...

Is it worth putting the rasberries in a blender or something?

...then add 2 shots of vodka, shake with ice, and strain. Pour into a martini glass, and dust with icing sugar.

As for adding to your beer, there is no real reason to blend. And then you have to worry about raspberry mush getting into your tap/hose etc.

JaCk_SpArRoW wrote:Raspberry Vanilla Blonde

Ingredients

* 1 x Can of Coopers Canadian Blonde
* 1 x sachet Safale yeast
* 1kg Liquid Pale Malt
* 250g LDME
* 250g dextrose
* 2 Vanilla beans slit & steeped in 500ml boiling water (strain water thru stocking)
* Amarillo or Cascade Hops for aroma

Method

Add all ingredients to the pot and boiled then simmer for 30 mins.
Pitch Yeast at 22*C.

After 5 days in primary, rack onto 1.5kg of raspberries.
Raspberries are the supermarket frozen variety. Put them into the pot with the vanilla steeped water & 1 tsp of dextrose or sugar and heat. Keep them on the stove for approx. 30 minutes. Make sure to keep the temperature BELOW 70*C. Use a potato masher, and give them a good mashing. Pour them into a muslin bag and put it (and the liquid) into fermenter.
**For extra vanilla flavour & aroma, taste the brew before bulk priming, add a vanilla "tea" just before priming...**
Rack wheat beer on top of the raspberry mixture.

After 10 days, bottle with 1 raspberry in every bottle.

Just wondering how this one went as it sounds yummy as and id like to do one so if you wouldnt mind letting me know how it worked out id be very appreciative.
Cheers

LD, I don't know if Jack will be back to answer that any time soon. It's been a while since he was last here.

Well if any one else has tried it plz dont be shy

For whoever may be interested, i have just started brewing this recipe of jacks but made a couple of changes, im using the coopers canadian blonde with 1.5 kg black rock blonde malt, 250 gm dextrose and a wyeast scottish ale yeast.
Will rack in 6-7 days onto 1.5-2 kg rasberries and vanilla steeped water.
will keep all those interested informed of progress!!

Why the dextrose?

shane_vor wrote:Why the dextrose?

Extra strength im guessing! just followed jack sparrows recipe