New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > General Techniques > Adding frozen fruit and extract to beer.




Reply
 
LinkBack Thread Tools Display Modes
Old 03-12-2012, 06:45 AM   #1
pat-f
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Seattle
Posts: 6
Likes Given: 1

Default Adding frozen fruit and extract to beer.

Hi, I am looking at a recipe that calls for 7oz of fruit (blackberry) extract. I've heard the the best results come from using 1/2 extract, and 1/2 frozen fruit. So how many pounds of fruit are equal to an ounce of extract?
Thanks.



__________________
pat-f is offline
 
Reply With Quote Quick reply to this message
Old 03-12-2012, 06:49 AM   #2
bleme
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Visalia, CA
Posts: 1,795
Liked 231 Times on 173 Posts
Likes Given: 35

Default

Quote:
Originally Posted by pat-f View Post
Hi, I am looking at a recipe that calls for 7oz of fruit (blackberry) extract. I've heard the the best results come from using 1/2 extract, and 1/2 frozen fruit. So how many pounds of fruit are equal to an ounce of extract?
Thanks.
I've only researched blueberries, but for a 5gal batch I usually see either 5 pounds fresh/frozen or 2oz extract. One thing to note, extract should always be added at bottling. Otherwise a lot of the flavor evaporates away.


__________________
bleme is offline
 
Reply With Quote Quick reply to this message
Old 04-19-2012, 05:20 PM   #3
pat-f
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Seattle
Posts: 6
Likes Given: 1

Default

Hi, so I decided to follow the recipe for the first time, and only used the extract. It has a rather syrupy and fake flavor to it. Will that mellow out with age? How long should I let it age for?
Thanks

__________________
pat-f is offline
 
Reply With Quote Quick reply to this message
Old 04-21-2012, 03:01 AM   #4
agentEhrman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Lincoln, NE
Posts: 333
Liked 9 Times on 9 Posts
Likes Given: 29

Default

I used 2oz extract on a strawberry beer and it tasted "artificial". It was a small batch so none of it made past a about 10 weeks, but it never mellowed out for me. I was disappointed but it was the easy way to add the fruit flavor at least.. Not everyone tasted the same "artificial" flavor though either, so some thought it was fantastic beer!

__________________
agentEhrman is offline
 
Reply With Quote Quick reply to this message
Old 04-21-2012, 03:41 AM   #5
DarkBrood
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Manchester, NH
Posts: 361
Liked 10 Times on 9 Posts
Likes Given: 12

Default

With real fruit (fresh or frozen), the general rule of thumb is 1-2 pounds per gallon of beer added to the secondary. For darker beers, add more. For subtle aroma/flavor, add less.

I frequently use blueberries at a rate of 1.5#/gal in brews as dark as my chocolate-coffee porter and my smoked rauchale. They are tart/sour while young, but the aroma and fresh fruit flavor really comes out well with bottle aging.

__________________
*** Bryan Gibson *** http://brewsandstews.wordpress.com *** Dark Brood Homebrewery *** @DarkBroodBrews ***
SERVING: Gryffon's Talon, Tavernacle
CONDITIONING: Ancient Queen Elderberry Mead
FERMENTING: Black Imp
SOUR PROGRAM: Misterioux Ayahel, Ommedubbel, Pucker Knight, Lambicus Minimus
DarkBrood is offline
 
Reply With Quote Quick reply to this message
Old 04-21-2012, 04:54 PM   #6
ness22
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Posts: 24
Default

I am making an American wheat extract from NB I was thinking about adding grapefruit for something unique but am having second thoughts due to the acidity of them. I think I'm going to go with blueberries now, would 5 lbs be enough for 5 gal? Do u smush them up or add whole? Fresh or frozen?

__________________
ness22 is offline
 
Reply With Quote Quick reply to this message
Old 04-22-2012, 05:09 AM   #7
DarkBrood
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Manchester, NH
Posts: 361
Liked 10 Times on 9 Posts
Likes Given: 12

Default

At 1# per gallon, the blueberry flavor will not be noticable - the aroma will also be minimal, although you'll probably hove some heavy color contribution. Blueberries are described as a subtle-contribution fruit, so you'll want to stick to a higher inclusion than that (unless you're supplementing with an extract....the only way to get a "classic" light-color American blueberry-wheat beer).

Freezing both inhibits any wild yeasts or bacteria on the fruit, it also ruptures the cell walls, eliminating the need to crush. Adding thawed fruit to the secondary is low-risk, as the alcohol in the beer at that point should further inhibit and/or kill off any wild critters on the fruit.

If you want to use fresh, unfrozen fruit, invest in some Campden tablets for sterilization of your must and be prepared to crush it thoroughly.



__________________
*** Bryan Gibson *** http://brewsandstews.wordpress.com *** Dark Brood Homebrewery *** @DarkBroodBrews ***
SERVING: Gryffon's Talon, Tavernacle
CONDITIONING: Ancient Queen Elderberry Mead
FERMENTING: Black Imp
SOUR PROGRAM: Misterioux Ayahel, Ommedubbel, Pucker Knight, Lambicus Minimus
DarkBrood is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Tips on adding fruit to beer GregBrews88 General Techniques 35 10-18-2013 02:30 PM
Adding fruit to secondary, how to sanitize the fruit? 32indian General Techniques 122 01-06-2013 06:03 AM
Frozen Fruit Sourcing _d_ General Techniques 4 02-24-2012 05:02 PM
Frozen fruit or fresh fruit? Millsteg General Techniques 8 11-09-2011 08:49 PM
Adding Fruit: Frozen or Thawed jalgayer General Techniques 4 03-28-2010 10:23 PM