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Old 05-27-2008, 03:35 PM   #11
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Just out of curiosity; do you add a little water to the fruit when you pasteurize it?

Also, how do you ensure good mixing of the fruit with the beer? Is the racking process sufficient for this or do you give the secondary a good swirl?

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Old 05-27-2008, 03:42 PM   #12
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Just rack directly ontop of the fruit. The sugars in the fruit will ferment out and that action will mix it all up.

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Old 05-27-2008, 05:01 PM   #13
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Does anyone know how much fruit is a good amount for a five gallon batch?

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Old 05-27-2008, 05:23 PM   #14
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I have never done a peach beer. But I would suggest starting with 2 pounds for five gallons, then you can tweak from there on subsequent batches.

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Old 05-27-2008, 07:40 PM   #15
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Would cutting up fresh peaches and pastuerizing them do the trick...Also should i put them in first and then rack on top...i've heard of ppl dropping the fruit in after you rack also, so just wondering what would give the best results.
Thanks

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Old 05-28-2008, 03:17 PM   #16
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Quote:
Originally Posted by Slappy White View Post
Does anyone know how much fruit is a good amount for a five gallon batch?
I believe that, for a fair taste of fruit, you can go with 1lb fruit per gallon of beer. That's based on racking the beer onto the fruit in secondary. I'm not sure how flavor carries through a primary fermentation, and I suspect it'll kill a lot of it.
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Old 05-28-2008, 03:28 PM   #17
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I believe that, for a fair taste of fruit, you can go with 1lb fruit per gallon of beer. That's based on racking the beer onto the fruit in secondary. I'm not sure how flavor carries through a primary fermentation, and I suspect it'll kill a lot of it.
1lb. per gallon will give you a STRONG fruit flavor. It will be more fruit than beer at that point, unless you use a non-potent fruit like blueberries, etc. With peach I would say you could experiment up to higher fruit ratios if you are going for a fruit beer. However, if you are looking for a beer with some fruit flavor, I would start low and work your way up on the ratios. Or you could say to hell with it, and dump a random amount of fruit in and see what happens.

I rack onto a bed of fruit because it is easier and you don't have to mess around with volume calculations to make sure you aren't overflowing your carboy.

Good luck!!!! and happy fruiting
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Old 06-03-2008, 02:58 PM   #18
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I think 4-5 pound of fresh/frozen peaches would give a nice, yet not over-powering flavor. Ive done a peach recently and used a combo puree/fresh peaches and found it to be a mild fruit in brewing terms.

Now, if you were adding raspberries (or another strong flavored fruit), Id cut back to the neighborhood of 2lbs.

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Old 06-04-2008, 07:26 PM   #19
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Just to update:

I added 420 grams (+/- 1 pound) of frozen raspberries to my primary (after pasteurizing at 170°F for 10+ minutes).

Here's the recipe:

1.5kg LME (Munton's Irish Stout)
1kg DME black Malt
1kg DME Dark Malt

1/2 oz Cascade (boil)
1/2 oz Fuggles (10 mins)

420g frozen raspberries, pasteurized at 170°F for 10+ minutes (added straight to fermenter filled with 15 liters chilled brewing water, then chilled high-gravity wort added)

Safeale S-04 yeast (dry)

Fermentation kicked off after 4 hours (!!!)

Yield : 23.5 litres


Status : Still fermenting.. Can't wait

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Old 06-25-2008, 07:14 PM   #20
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Welp.... it done got bottled on Sunday... and I couldn't resist tasting it this evening..


mmmm.. wonderful..... deep and dark with a hint of raspberry.. lingering finish of dark chocolate and raspberry...

Can't wait until it's "ready"..

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