How much raspberry to one gallon?

[mitchcl640]

I made a 5 gallon batch of beer. I want to do bottle a gallon for my sister in law using fresh raspberries, frozen raspberries, or raspberry extract. Which is better and how much do I use for one gallon?

 

[neosapien]

I've read on here that you get 'em fresh, freeze 'em to burst the cell walls and give you more flavor, mash 'em up and slam them in secondary.

 

[neosapien]

oh yeah. also, most of the threads on here i've read involving fruit in beer say between 1-2 pounds for a 5gal batch is a good amount for flavor and aroma, 3 pounds for "in your face" flavor and aroma.

 

[solbes]

oh yeah. also, most of the threads on here i've read involving fruit in beer say between 1-2 pounds for a 5gal batch is a good amount for flavor and aroma, 3 pounds for "in your face" flavor and aroma.

+1. I added 2 lbs of Oregon canned raspberry to a little more than 3 gallons of beer. It was plenty raspberry, maybe too strong. Next time I will shoot for 2 of the 15 oz cans of Oregon whole raspberries to a 5 gallon batch (I found these pretty cheap at our grocery store). I did a quick zip in a Starsann'd blender before hand.

 

[neosapien]

can also just soak 'em in vodka for a bit.

 

[david_42]

Stay away from extracts. I'd recommend 6 oz of raspberries and this time of year, you'll do better with froze. Since the beer is done, I'd crush the berries and boil them for 1-2 minutes in a cup of water for maximum flavor.

 

[solbes]

Guess it depends on what beer this is going into. I'm pretty sure you'd get pectin haze if you boiled the berries. In a wheat that might not matter one bit. As an alternative you could pasteurize by holding the berries at 150F for 25-30 minutes.

I like the canned stuff, no bugs to worry about and easy peasy.