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Homemade Raspberry Syrup for Berlinner Weisse


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#1 Darterboy

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Posted 16 June 2017 - 09:14 PM

First attempt. Nailed it.

 

1 12 oz. package frozen raspberries

1 cup water

1/8 tsp. Pectic Enzyme

2 cups granulated sugar

 

Combine raspberries and water in a small saucepan. Warm over med heat until room temperature.

Remove from heat and mash with a potato masher until berries are fairly well broken down.

Sprinkle the pectic enzyme over the mixture and stir in.

Allow to sit for 1 hour.

Return to heat and bring to low simmer.

Stir in sugar and stir until dissolved

Simmer two minutes

Strain and allow to cool.

 

Makes about 2 cups of finished syrup.

 

I was going for a simple-syrup ratio (1:1) of sugar to water, assuming the berries are 80% water. Not sure if the pectic enzyme made any difference at all so feel free to leave it out.

 

Just tried some in a freshly kegged B.W. I have on and it's amazing!


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#2 shaggaroo

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Posted 17 June 2017 - 06:52 AM

Darterboy... I've wanted to make a BW for a while, but haven't looked into it much yet. Could you share your process/recipe?? Thanks!


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#3 ER Pemberton

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Posted 17 June 2017 - 07:26 AM

I always thought that a BW was one sour beer that I would enjoy. I would love to see the recipe/process too so I can see how it's done. Also, what did you do with the syrup after you were done making it? Throw it in a jar or bottle and throw it in the fridge or does it not need refrigeration? Nice work.

#4 Darterboy

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Posted 17 June 2017 - 08:19 AM

Darterboy... I've wanted to make a BW for a while, but haven't looked into it much yet. Could you share your process/recipe?? Thanks!

 

Decided to try a grain-based lacto starter this time based in some info at Milk The Funk. Make a quart of starter wort in a 2L flask, chill to 120F, preacidify with a 1/2 tsp 88% lactic acid. add 2 cups of uncrushed malt, top off with seltzer water, leaving very little headspace, top with airlock and wrap flask/stopper junction tightly with cling film (oxygen is the enemy here, exclude at all costs!) Then hold at 115F for 72 hours. I use a sous-vide water bath.

 

On brewday, make a 1.035 to 1.040 wort, 3:1 pilsner:wheat malt, no hops. Boil for 10 minutes to sanitize. Chill to 120F, transfer to CO2-purged glass carboy, add the strained lacto starter and airlock and hold at as close to 115F as you can for 72 hours. I use a drugstore heating pad on high strapped around the carboy in my fermentation fridge, set the temp controller for the fridge to 115F and let 'em fight it out.

 

At the end of 3 days, carefully sample for desired acidity. If it's good, chill to normal fermentation temps and pitch your regular yeast. I used WL German Ale (1L starter). Ferment to completion, keg.


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#5 Darterboy

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Posted 17 June 2017 - 08:23 AM

I always thought that a BW was one sour beer that I would enjoy. I would love to see the recipe/process too so I can see how it's done. Also, what did you do with the syrup after you were done making it? Throw it in a jar or bottle and throw it in the fridge or does it not need refrigeration? Nice work.

I'll keep it in the fridge in a plastic squirt bottle and a mason jar for what won't fit. I'm adding around 2 tsp to a 12 oz. glass of beer. I don't know how authentic that is but it gives a beautiful color, nice raspberry nose but doesn't add too much sweetness. It's very nice.


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#6 shaggaroo

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Posted 18 June 2017 - 08:51 AM

Thanks for the info. I'm inspired. I really enjoyed a BW called Good Morning Sunshine that was made by Jopenbier. Had it fresh on tap at De Wildemann in Amsterdam a couple of weeks ago. So good. I could've drank it all day.


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