BarleyWater
Well-Known Member
I am posting this thread as a documentation for myself and a tool for others tryng to make a fruit beer. There is a lot of conflicting advice out there, so I though I would document what does, or doesn't work for me.
After much reading and cunsulting I decided on my recipe and method of fruiting my brew. SWMBO likes them REALLY fruity, and this one's for her, so fruity it shall be.
Type: Extract
Batch Size: 5.00 gal
Boil Size: 3.25 gal
Boil Time: 60 min
Ingredients
6.00 lb Fruit - Raspberry, Blackberry, Sweet Black Cherry (0.0 SRM) Adjunct
6.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract (5lb added last 10 min)
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain
0.50 oz Cluster [7.00%] (60 min) Hops 16.5 IBU
0.25 oz Cluster [7.00%] (30 min) Hops 6.3 IBU
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
I decided on 1lb of fruit per 1 lb of DME. Used 2 lbs each of raspberries, blackberries, and sweet black cherries. I pureed, froze, pasteurized, cooled, and mixed the fruit right in my primary with my wort, using it as my top off water, straining out the cherry skins. This is going to be a VERY purple brew. Not sure of the effects of primary versus secondary, but I will soon find out, I have head that both are the preferred way.
Fermentation had began after 3 hrs and 2 bubbles per second after 5 hrs, definatley gonna need the blow off for this bad boy. :rockin:
I will keep ya'll posted to the progress and result of my brewing attempt. Hopefully this one works out nice, I would rather do primary fruit than secondary, just seems a little easier that way, just a little worried about aroma loss. I'm sure it will turn out great, smells fantastic, and tasted pretty damn good going in too.
EDIT- I used the Ale yeast to allow the fruity flavor from the fruit show through instead of the banana/clove flavor of a traditional hefe yeast.
After much reading and cunsulting I decided on my recipe and method of fruiting my brew. SWMBO likes them REALLY fruity, and this one's for her, so fruity it shall be.
Type: Extract
Batch Size: 5.00 gal
Boil Size: 3.25 gal
Boil Time: 60 min
Ingredients
6.00 lb Fruit - Raspberry, Blackberry, Sweet Black Cherry (0.0 SRM) Adjunct
6.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract (5lb added last 10 min)
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain
0.50 oz Cluster [7.00%] (60 min) Hops 16.5 IBU
0.25 oz Cluster [7.00%] (30 min) Hops 6.3 IBU
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
I decided on 1lb of fruit per 1 lb of DME. Used 2 lbs each of raspberries, blackberries, and sweet black cherries. I pureed, froze, pasteurized, cooled, and mixed the fruit right in my primary with my wort, using it as my top off water, straining out the cherry skins. This is going to be a VERY purple brew. Not sure of the effects of primary versus secondary, but I will soon find out, I have head that both are the preferred way.
Fermentation had began after 3 hrs and 2 bubbles per second after 5 hrs, definatley gonna need the blow off for this bad boy. :rockin:
I will keep ya'll posted to the progress and result of my brewing attempt. Hopefully this one works out nice, I would rather do primary fruit than secondary, just seems a little easier that way, just a little worried about aroma loss. I'm sure it will turn out great, smells fantastic, and tasted pretty damn good going in too.
EDIT- I used the Ale yeast to allow the fruity flavor from the fruit show through instead of the banana/clove flavor of a traditional hefe yeast.