The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Backsweetening a dry pale ale / fruit beer

Reply
 
LinkBack Thread Tools
Old 06-25-2013, 05:11 PM   #1
brown_dog_brews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 10
Likes Given: 2

Default Backsweetening a dry pale ale / fruit beer

So here I stand on the precipice...

I've brewed a pretty standard issue pale ale w/ pale malt and wyeast 1056. Honestly my intention is to make an apricot pale ale and rack this beer on top of about 2 lbs of apricot purée.

Right now, primary is finished and has left me at 1.006 and is quite dry. I know that racking on top of the apricots is certain to dry it out even further.

I really want to play with these nice fresh apricots I picked up. My question is whether to add some lactose and / or Maltodextrin with the apricots at secondary? I know they both have different functions but think I could stand to gain benefits from both. My OG was only 1.049 so it could use a little more maltiness from the MD and could certainly use a bit more sweetness with the Lactose.

All in all, Im happy with the beer so if I just go ahead and rack to keg it will be a nice summery / cascadey pale ale "as is" but I'd love to have at least one fruit beer under my belt as this would be my first.

Any input appreciated.

__________________
brown_dog_brews is offline
 
Reply With Quote Quick reply to this message
Old 06-25-2013, 05:30 PM   #2
eastoak
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: oakland, california
Posts: 3,180
Liked 144 Times on 136 Posts
Likes Given: 83

Default

maltodextrin will not give you a malty flavor.

__________________
eastoak is offline
 
Reply With Quote Quick reply to this message
Old 06-25-2013, 05:39 PM   #3
brown_dog_brews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 10
Likes Given: 2

Default

Well, I feel like it would at least combat the thin mouthfeel and lay a little better foundation if I add the apricot. Thoughts?

__________________
brown_dog_brews is offline
 
Reply With Quote Quick reply to this message
Old 06-25-2013, 06:10 PM   #4
eastoak
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: oakland, california
Posts: 3,180
Liked 144 Times on 136 Posts
Likes Given: 83

Default

it will give the beer body but so will carbonation. i've used MD once and couldn't really say that it made a huge difference.

__________________
eastoak is offline
 
Reply With Quote Quick reply to this message
Old 06-26-2013, 08:37 PM   #5
reed1911
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 240
Liked 16 Times on 16 Posts
Likes Given: 5

Default

Maltodextrin and lactose both don't add much sweetness to my pallet, they do add to the silky mouthfeel and work great as 'thickener'. For sweetness, you may consider steeping some honey malt doing a quick boil and cool and rack onto it and the apricot at the same time. I have a new found respect for that stuff and have began adding it to several standby beers that maintain a place in my storage.

__________________
reed1911 is offline
DoctorDuvel Likes This 
Reply With Quote Quick reply to this message
Old 06-27-2013, 01:20 PM   #6
brown_dog_brews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 10
Likes Given: 2

Default

Interesting concept. Thanks for the reply. I'll try to update with results but here's what I did:

I boiled about 3/4 cup of water, turned down heat and added about 6 oz of lactose to keep it pretty warm. I then peeled, de-pitted and puréed 1 lbs of fresh apricots and added them to the slurry. I raised the entire temp to 170, then cooled in an ice bath to 65 and added to secondary fermenter and racked the beer on top.

After sitting overnight at around 67 deg there is very little airlock activity which is a good thing this time

__________________
brown_dog_brews is offline
 
Reply With Quote Quick reply to this message
Old 10-08-2013, 02:42 AM   #7
DoctorDuvel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Houston
Posts: 294
Liked 6 Times on 6 Posts
Likes Given: 21

Default

Quote:
Originally Posted by reed1911 View Post
Maltodextrin and lactose both don't add much sweetness to my pallet, they do add to the silky mouthfeel and work great as 'thickener'. For sweetness, you may consider steeping some honey malt doing a quick boil and cool and rack onto it and the apricot at the same time. I have a new found respect for that stuff and have began adding it to several standby beers that maintain a place in my storage.
Man, I never thought of doing something like that - brilliant!. I have a hoppy pale ale that finished too dry and would really like to sweeten it up a bit. I was considering adding lactose, but the idea doesn't sit well. It's in the keg now, but I assume adding some steeped honey malt will still work - ?
__________________

I brew a lot.

DoctorDuvel is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Safely backsweetening a beer with liqueur Echoloc8 Bottling/Kegging 9 03-30-2013 01:00 AM
Backsweetening/priming with fruit juice MTate37 Cider Forum 3 12-03-2012 04:12 AM
Backsweetening with Fruit antiteam General Techniques 6 04-26-2010 11:26 PM
Pale Ale & Fruit 431brew Extract Brewing 19 05-17-2009 07:51 PM
pale ale in secondary, should I add fruit? Movinfr8 General Techniques 3 07-11-2007 05:58 PM