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Old 01-11-2008, 06:06 PM   #1
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Default Oregon puree vs. fresh fruit

I am planning a Raspberry Wheat, and just wanted to see if people had any opinions or experience with using the Orgeon purees versus fresh fruit. I am steering clear of the extract flavoring due to so many people mentioning the "soapy" flavor they can impart. Any feedback is welcome, and thanks!



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Old 01-11-2008, 06:17 PM   #2
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I have not used it myself, but have read and heard that it is better than fresh fruit. It's already pureed and pasturized. You just have to dump it int the secondary.



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Old 01-11-2008, 06:19 PM   #3
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The Oregon Puree is the best, it's easier to work with and sterilization isn't an issue. Much better results using it...plus who doesn't love Oregon right?!

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Old 01-11-2008, 06:19 PM   #4
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Another option is frozen. It would give something similar to puree when unfrozen (remember, freezing breaks cell walls). It is the most common method used and is mentioned in "Designing great beers". If you wouldn't mind sharing your recipe, I would like to make one soon-ish and would like to compare (I'll post mine when I get on my laptop).

Thanks

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Old 01-11-2008, 06:33 PM   #5
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Brewsmith and Klainmeister: Those are the exact reasons I am so tempted to use the Oregon puree. It seems like everyone thinks they work well, and are easier than dealing with fresh fruit. Thanks!

mrfocus: I don't have a recipe yet. I may try to devise one from looking at what others have done, but I am also considering this for my first AG, so I might keep things simple and order a kit from Austin Homebrew Supply. Please post yours, I'd be interested in seeing it. And thanks for the frozen fruit recommendation - I will keep it in mind.

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Old 01-11-2008, 07:29 PM   #6
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I find that fresh/frozen fruit can impart a bitter taste in the beer, whereas oregon purees do not.

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Old 01-11-2008, 07:38 PM   #7
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Quote:
Originally Posted by ColoradoXJ13
I find that fresh/frozen fruit can impart a bitter taste in the beer, whereas oregon purees do not.
Yikes! Thanks for the info, I definitely want to avoid that.

Kind of an aside, but does anyone have recommendations for particular hops they've liked best in a raspberry wheat?
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Old 01-11-2008, 07:41 PM   #8
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I wouldn't use many. I'd keep the bittering moderate, and I don't think I'd do any flavor or aroma additions. You don't want to compete with the raspberry.

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Old 01-11-2008, 07:44 PM   #9
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I'd keep the bittering fairly light and without any flavor or aroma additions that would get in the way of the fruit. Think what hops go well in an american wheat. Some of the german varieties are classic - Hallertauer, Tettnanger. An American variety that can work would be something like Willamette.

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Old 01-11-2008, 07:52 PM   #10
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Yeah, I didn't think I'd want too much hoppiness in there, I will aim to keep the bitterness on the mild side. Thanks bird!

And thanks for the specific recommendations Brewsmith - I think I've got some Willamette in the freezer.



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