When to add fruits / plums - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > When to add fruits / plums

Reply
 
Thread Tools
Old 12-03-2012, 10:24 AM   #1
dylanphelan
Recipes 
 
Dec 2012
, Cape Town
Posts: 113
Liked 2 Times on 2 Posts



Hi All - i'm new to brewing and the forum.

I am going to do my first all grain batch today. Actually going to try 2 batches.

One of them is a 'christmas ale'. It's based on a porter recipe - i am going to add cinnamon and cloves and would really like to get some plum flavours into the beer.

How would i go about that?

Someone suggested priming with plum jam.

could i add plums during the boil? What effect would the sugars have?

I have a juicer, so i could juice the plums.

 
Reply With Quote
Old 12-03-2012, 10:25 AM   #2
dylanphelan
Recipes 
 
Dec 2012
, Cape Town
Posts: 113
Liked 2 Times on 2 Posts


the recipe should yield about 7.8% abv - without taking the plums into consideration

 
Reply With Quote
Old 12-03-2012, 04:50 PM   #3
diS
Recipes 
 
Apr 2011
Croatia
Posts: 997
Liked 48 Times on 45 Posts


I wouldn't prime with jam since it is tough to exactly measure how many sugar is in it, and how much CO2 yeast will produce.

You can add it in secondary instead.
__________________
We are only 10,000 years into beer... there are thousands of years left to go!
Things are bound to change!!

Brewroom with HERMS build
Fermentation chamber and Keezer.. a.k.a. FermKeezer

 
Reply With Quote
Old 12-03-2012, 05:38 PM   #4
Captain Damage
Recipes 
 
Apr 2008
Lowell, Massachusetts
Posts: 1,231
Liked 83 Times on 71 Posts


If you're in the US the nutrition facts chart on the label will tell you the "serving size" and how much sugar In each serving. From this you can calculate how much jam to add to prime your beer. That's assuming it's commercially prepared. If it's home made, you can figure it out from the ingredients. Google "nutrition facts plums" or whatever fruit you're using. For simplicity assume that the sugar listed is sucrose. In reality fruits contain a mixture of sugars dominated by sucrose and fructose, but without knowing exactly what the proportions are, assuming sucrose will get you pretty close - closer than guessing, anyway.
__________________
Stop using so much caramel malt. Your beer will thank you.
(yes, Carapils is a caramel malt...so is Special B)

FERMENTING

BOTTLED
pujwI HIq Mild Ale
KPA Khitomer Pale Ale


 
Reply With Quote
Old 12-03-2012, 05:45 PM   #5
TheBeerist
HBT_SUPPORTER.png
 
TheBeerist's Avatar
Recipes 
 
Nov 2010
Seattle, WA
Posts: 257
Liked 13 Times on 13 Posts


To hit a couple of your other questions: don't boil fruit. You'll denature a lot of the flavor essence of it. Fruit does need to be sanitized obviously so instead I would recommend freezing it, and then racking your beer onto it in secondary. Other ways to add fruit flavor include using commercial canned fruit puree in secondary (does not need to be sanitized, as the canning process sanitizes it), and you could also even use fruit flavored extracts. Sounds funny or "fake" but you can get amazing results with the extract.

 
Reply With Quote
Old 12-04-2012, 12:53 AM   #6
Captain Damage
Recipes 
 
Apr 2008
Lowell, Massachusetts
Posts: 1,231
Liked 83 Times on 71 Posts


Forgot to add, any fruit heated to over 160F, including jam which has to be heated to be produced, will have its pectins set. These will make your beer cloudy unless you use pectic enzyme which is available at your LHBS.
__________________
Stop using so much caramel malt. Your beer will thank you.
(yes, Carapils is a caramel malt...so is Special B)

FERMENTING

BOTTLED
pujwI HIq Mild Ale
KPA Khitomer Pale Ale


 
Reply With Quote
Old 12-04-2012, 01:03 AM   #7
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,217
Liked 7718 Times on 5421 Posts


Hmmm. For "plum", I'd go another way and not use actual fruit. Some grains, like special B, are distinctively fruity (plum and raisins) while some yeast strains (particularly the trappist strains) give plum notes.

I make plum wine, but fermented plums are definitely not "plummy" the way you'd think. They are tart and fruity, but not really noticeably plum, and once they ferment out they leave behind a very tart flavor (as does most fruit).
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
So Many Plums... DocGrimes Mead Forum 6 10-06-2012 04:04 AM
Adding plums Tubba Lambic & Wild Brewing 2 08-13-2012 10:43 AM
plums jeliasik Recipes/Ingredients 2 11-08-2011 03:40 PM
On plums and cloudiness Tubba Winemaking Forum 6 09-04-2011 07:46 PM
Anyone used plums in a hefe before? JMO Recipes/Ingredients 0 03-25-2008 11:47 PM


Forum Jump