Hello everyone, I opened this post because during my presentation
I mentioned the desire to make an arbutus ale, a beer
with the use of arbutus unedo fruits (corbezzolo in italian), it has raised a minimum of interest
and so i decided to list the recipe that i had in mind.
23l (6 gallons) final; 27l (7,1 gallons) in boiling
the base is amber ale with Belgian pilsner malt
5000 grams (11 pounds) belgian pils ebc 4 78% sg 1.039
750 grams (1.65 pounds) Vienna ebc 12 12% sg 1.035
270 grams (0.6 pounds) biscuit ebc 58 4% sg 1.036
270 grams (0.6 pounds) caramunich dark ebc 115 4% sg 1.034
140 grams (0.3 pounds) barley flakes ebc 3 2% sg 1.032 (i wanto to give some body to the beer, because the fruit does not make the body)
60' Styrian Goldings 5.4% 43g (1.5 onces) ibu 33,0
15' Styrian Goldings 5.4% 43g (1.5 onces) ibu 8,5
dry yeast safbrew s-33
efficiency 65% og 1058 srm 9 ibu 41,5
20' 54° 129°f
60' 70° 158°f
15' 78° 172°f
I want to add the fruit after pasteurization (70°C/158°f - 20'), about 4000gr (corbezzolo has about 15% of sugar), directly in the secondary, i would split the beer in two 10-liter fermenter and add 1500grams at the first and 2500grams in the second for about 14 days.
I read somewhere to acidify the beer with an acid mash, to make 4-5 days before to be added during the normal mashing (for 1 hour?). someone tried or know the tecnique?
doubt about the possibility of using the biscuit or caramunich in a fruit beer? I thought i'd put them to harmonize the tannic taste of this kind of fruit.