Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Impact of fruit on starting gravity?
Reply
 
Thread Tools
Old 04-13-2009, 12:43 AM   #1
wendelgee2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: New York, NY
Posts: 324
Liked 3 Times on 2 Posts

Default Impact of fruit on starting gravity?

Hi guys and gals,
I'm about to embark on a beer I like to call Maverick Cat No. 10 (Magic Hat No. 9 clone).

When calculating the OG, should I basically ignore the 3lbs of Oregon fruit puree in the secondary? (I noticed there're no fruit options in the ingredients list in Beersmith.) Or, is there a ppg number for various fruits that would let me calculate the contribution to the gravity?

Thanks.


wendelgee2 is offline
 
Reply With Quote
Old 04-13-2009, 05:03 PM   #2
wendelgee2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: New York, NY
Posts: 324
Liked 3 Times on 2 Posts

Default

Nobody's taken a gravity reading after racking to the secondary? (Assuming it's all in solution at that point, which it likely isn't.)

Well, I'll take a crack at it and report back.


wendelgee2 is offline
 
Reply With Quote
Old 04-13-2009, 05:35 PM   #3
Dos_Locos_Brewery
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Allentown, PA
Posts: 179
Liked 2 Times on 2 Posts

Default

OK, I'll give this a whack. The addition to OG would be straightforward if you knew the SG and volume of the juice you would get if you could separate it from the crud in the puree. The crud is ignorable - it won't contribute to fermentables, and will get separated out at some point in the process. The juice will contribute both sugars and water.

You don't say what kind of fruit is in the puree, but my experience is that most are in the 1.040 - 1.050 range (e.g., raspberry, apple). Obviously, grape is higher, but presumably that's not what you're using. Anyway, this gravity range is probably close enough to your base beer's OG that you could just ignore it. However, you should keep in mind that unlike the sugars from the beer portion, those from the fruit portion will be essentially 100% fermentable.
Dos_Locos_Brewery is offline
 
Reply With Quote
Old 04-13-2009, 08:53 PM   #4
wendelgee2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: New York, NY
Posts: 324
Liked 3 Times on 2 Posts

Default

Sorry about that. It's apricot puree for a Magic Hat #9 clone.
wendelgee2 is offline
 
Reply With Quote
Old 04-14-2009, 10:05 PM   #5
Dos_Locos_Brewery
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Allentown, PA
Posts: 179
Liked 2 Times on 2 Posts

Default

OK. So I had a look at the wine making instructions for this, and it looks like it is a bigger source of sugar than I thought. It says 1 can should make 1 gallon of 1.090 must. That implies 30 p/p/g x 3 lb. You should be able to enter that into your recipe calculator. I'm not familiar with Beersmith, but 30 p/p/g is very close to maple syrup.
Dos_Locos_Brewery is offline
 
Reply With Quote
Old 04-15-2009, 04:08 PM   #6
wendelgee2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: New York, NY
Posts: 324
Liked 3 Times on 2 Posts

Default

that's exactly what I needed to know.
you rock.


wendelgee2 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Starting gravity vs. finished gravity? Q2XL All Grain & Partial Mash Brewing 9 06-04-2009 06:47 PM
Starting gravity ?'s underwaterdan Beginners Beer Brewing Forum 9 12-28-2008 06:32 AM
Starting Gravity weirrp General Techniques 6 01-15-2008 01:32 AM
Low starting gravity Beerhead Beginners Beer Brewing Forum 6 11-13-2006 12:08 PM
Does yeast variety impact final gravity? Thor Recipes/Ingredients 2 12-08-2005 10:22 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS