HumeBrew

Recipes 

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?

Gabe

Recipes 

Just rack directly ontop of the fruit. The sugars in the fruit will ferment out and that action will mix it all up.

Slappy White

Recipes 

Does anyone know how much fruit is a good amount for a five gallon batch?

__________________
"Good people drink good beer." -Hunter S. Thompson
Apfelwein and beer...

Boerderij_Kabouter

Recipes 

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.

__________________
2P-Twent-E Simple Brew DITCHES 1 DITCHES 2 Fermentolagertaporator side-by-side ferm Twelve Hopostles Labels

Slappy White

Recipes 

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

__________________
"Good people drink good beer." -Hunter S. Thompson
Apfelwein and beer...

jpsloan

Recipes 

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.

__________________
"An Irishman is never drunk as long as he can hold on to a blade of grass, and keep from slipping off the face of the Earth."

Boerderij_Kabouter

Recipes 

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

__________________
2P-Twent-E Simple Brew DITCHES 1 DITCHES 2 Fermentolagertaporator side-by-side ferm Twelve Hopostles Labels

nodfera2

Recipes 

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.

Awfers

Recipes 

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

__________________
Primary 1 : Pilsner (all-grain)
Primary 2 : Pilsner (extract)
Primary 3 : <empty>

Bottle conditioning : Pale Ale

Bottled :
English Bitter (only 1 left)
Raspberry Stout (only 2 left)

Awfers

Recipes 

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"..

__________________
Primary 1 : Pilsner (all-grain)
Primary 2 : Pilsner (extract)
Primary 3 : <empty>

Bottle conditioning : Pale Ale

Bottled :
English Bitter (only 1 left)
Raspberry Stout (only 2 left)