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Old 03-10-2011, 11:10 PM   #1
Dec 2010
, Rhode Island
Posts: 7

Hey guys, have a Belgian Abby in primary ready to be transferred to secondary.

I want to secondary on blackberries, but don't know how much blackberry puree to use. I have three pounds at my disposal. I also have some homemade strawberry sauce (about a cup and a half) that I am considering throwing in*. Opinions?

Or if anyone thinks this is a great way to ruin a good Abbey, do tell!

Used this recipe:
6oz Belgian Aromatic, 3.25 Belgian 2-Row Pilsner (Mini-Mashed)
6lbs Extra-light DME, 1.5lbs candy sugar
1/2oz Styrian Goldings, 1/2oz Challenger (Bittering)
1/2oz Styrian Goldings (Flavor)
1/4pz Styrial Goldings (Aroma)
1/4oz Sweet Orange Peel @15 min

5gal Batch Size
Abbey Ale Yeast WLP530 (75% atten)
OG 1.0925
(Some will notice this to pretty much be the clone brews recipe for Affligen Tripel.)

* Made by the "cover strawberries with sugar and wait" method. Would boil down first to sanitize.

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Old 03-11-2011, 02:20 AM   #2

I think any fruit in an Abbey will clash with the yeast but YMMV. Save the fruit for a wheat or Wit...
Mead Lane Brewing
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Old 03-11-2011, 02:27 AM   #3

I like a good fruit beer and I LOVE a good tripel. In fact, it's my favorite beer style. I don't think I could bring myself to add fruit to one.

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