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)
(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.