Poppy360
Well-Known Member
I'm going to be brewing a lower alc. American Wheat to which I'm going to add either raspberries or cherries. The fruit will be in the form of frozen fruit. I've found that the two popular methods for making a fruit beer are:
1. After boil, add fruit to wort and steep for 15-20 min. Then cool and put in fermentor.
2. Rack the wheat onto the fruit in secondary and allow about 2 weeks.
Is either method better than the other? What are the advantages and disadvantages of each method?
Any and all comments appreciated!
FYI:
Here's the recipe for the beer. Any comments on it?
My American Wheat
Batch Size - 5.5gal
OG - 1.049
FG - 1.012
ABV - 4.9% (This will probably be higher due to the addition of the fruit and its sugars)
5# Wheat DME
1# Crystal 20L (steeping)
1# Honey
1 oz Hallertauer (60min boil)
Cooper's Dry Ale Yeast
I'm thinking around 5# of fruit.
1. After boil, add fruit to wort and steep for 15-20 min. Then cool and put in fermentor.
2. Rack the wheat onto the fruit in secondary and allow about 2 weeks.
Is either method better than the other? What are the advantages and disadvantages of each method?
Any and all comments appreciated!
FYI:
Here's the recipe for the beer. Any comments on it?
My American Wheat
Batch Size - 5.5gal
OG - 1.049
FG - 1.012
ABV - 4.9% (This will probably be higher due to the addition of the fruit and its sugars)
5# Wheat DME
1# Crystal 20L (steeping)
1# Honey
1 oz Hallertauer (60min boil)
Cooper's Dry Ale Yeast
I'm thinking around 5# of fruit.