"Nordic Princess" Raspberry Wheat

Discussion in 'Recipes for Feedback' started by BilltownBrewingCo, Feb 12, 2019.

  1. BilltownBrewingCo

    BilltownBrewingCo Active Member

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    Hello all. I am in the fermentation stage with this beer, despite not having a ton of info on Voss Kveik and the flavors it imparts in wheat beers. I also have not brewed with Raspberries in the past, and would like some advice.

    Just a bit about brew day-
    We hit our OG right on the button at 1.052 mashing at 150*, and the color is exceptionally pale straw. I had started the yeast the night before, and we were at nearly high krausen within 8 hours fermenting at 68*. I am fermenting at this lower temp to also accommodate a pale ale using WLP 007, and of the two, VK is less dependent on temp ranges.

    First of all- thoughts on VK with this grain bill, and what I should expect from a clarity and flavor profile?

    Secondly, I plan on only adding 2lbs of frozen raspberries to the secondary after 14 days in the primary (I know that's longer than probably necessary). THe recipie says 3, but i have added 0 to this piont, and the 2lbs is all I plan on adding. The berries would sit in the secondary with the beer for 2 weeks. My plan for sterilizing them was to run them up to 170* in some water and having them stand for about 15 minutes, then essentially muddling the liquid, running them through some cheesecloth to filter, then throwing the liquid into the secondary. Is this the way to go?

    https://www.brewersfriend.com/homebrew/recipe/view/769430/nordic-princess
     
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  2. oliver

    oliver Well-Known Member

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    pitch Voss or Hornindal at 90-95F, and let it rip. Fermentation temp should keep it warm and it should finish in 2 days. I've heard fermenting Kveik at lower ale temps produces sulphur.
     
  3. BilltownBrewingCo

    BilltownBrewingCo Active Member

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    Ive seen several comments on it, some say lower temps with it are clean, I've seen the sulfur comment before, and I've seen "coconutty" haha. So I guess we'll see. It was pitched on Saturday night, so whatever's done is done for the most part.
     
  4. Trialben

    Trialben Well-Known Member

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    Your fruit process sounds good to me that's similar to what I'd do to pasturise fresh fruit.
     
  5. BilltownBrewingCo

    BilltownBrewingCo Active Member

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    Racking the wheat onto the raspberries. Tastes like an American wheat, yeast is quite clean at the low end of the ferm range. Got 83% attenuation from 1.052 to 1.008.
     

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  6. BilltownBrewingCo

    BilltownBrewingCo Active Member

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    Was told that it tastes great pre-carb. Came down to 1.010
     

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