I'm hoping to brew a fruity crisp summer beer with light body and a mix of sweet and tartness. Inspiration comes from my local "Rich's Summer Frenzy
After some research and discussion with the local home brew guy
, I've come up with the following:
1.7kg Coopers Wheat Beer
1.5kg Briess Bavarian Wheat DME
White Labs WLP380 Hefeweizen IV Ale Yeast
4kg Frozen Mixed Berries - Strawberries (30%), Blackberries (30%), Raspberries (20%), Blueberries (20%)
- Planning to add 2kg of thawed berries before pitching @ 21-24C (70-75F).
- After primary fermentation @ 21-24C (70-75F), rack to secondary on top of another 2kg of thawed berries.
- Keep in secondary @ 21-24C (70-75F) until FG is reached.
- Prime and bottle.
Planning to brew this tonight or some time tomorrow. I'd appreciate your thoughts and feedback.
[Edit] Note that I have read a lot of threads on fruit beer, which contain debate about whether fruit should be added to primary or secondary. Based on what I have read in other threads, I had planned to rack on top of fruit in secondary but the guy at the LHBS suggested I use half the fruit in primary and the other half in secondary.
Guess I'd like your thoughts on this. If I was to use fruit in primary and secondary, what's the worst that can happen? What's likely to happen? and what are the potential benefits?