SWMBO likes fruit beers, and this will be my first attempt, I don't want to use any fruit extracts, I really want to try real fruit, so here goes.
Batch Size: 5.00 gal
Boil Size: 3.50
Boil Time: 60 min
Amount Item Type % or IBU
6.00 lb Extra Light Dry Extract
0.75 lb Carapils
1.00 oz Liberty [4.00%] (45 min)
0.50 oz Liberty [4.00%] (15 min)
1.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 10.53 %
1 Pkgs California Ale (White Labs #WLP001) [Starter 1000 ml] Yeast-Ale
Est Original Gravity: 1.058 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 6.11 %
Bitterness: 21.4 IBU
The Estimated gravities are before the addition of the fruit, I dont know how to accomodate for the fresh fruit addition, and Beersmith doesn't seem to allow or calculate for the fresh fruit addition. If, someone can chime in on this as well it would be really helpful.
I will primary for approx 2-3 weeks and then I will add 4-5 lbs of fresh black Raspberries, after freezing (to break cell walls) and pasteurizing, to the secondary and rack on top of the fruit for about 3 weeks. From there, I don't know whether I will rack a third time to clear or just prime and bottle.
1. Since this will be my first attempt at a fruit beer, what contribution to the gravity will the fruit have?
2. After racking to secondary, will this be a true "secondary" fermentation due to the fruit addition?
3. Is it necessary, or at least best, to rack a third time to a clearing vessel to allow the beer to clear before priming and bottling?
4. Are there any precautions to take during bottling and priming to reduce the chances of bottle grenades (of course, other than steady hydro readings)?
As always, any feedback and constructive criticism is welcome and appreciated.