Long time listener first time caller...
I get a lot of good information from these boards and almost always find the answers I'm looking for. Anyways...
I had an idea to brew a sort of wheat beer and put some kiwi in it, then I found out that wasnt too original of an idea. However in most threads Ive read Ive seen 4-5 lbs in a 5gallon batch of witbier not giving a very strong flavor.
I just got back from my local fruit/veggie stand and bought what a 25lb box of kiwi for 35$. Currently in the process of peeling and pureeing all of them and was wondering how much of this I should actually put in my secondary when the time comes.
Its a basic witbier recipe maybe little stronger than normal but nothing crazy. I assume peeled the kiwi come in around 20lbs or so. Would it be insane to just dump all of the frozen then thawed puree in or should i do less? BTW its a 10gallon recipe.
Thanks in advance and sorry for long rant.
I get a lot of good information from these boards and almost always find the answers I'm looking for. Anyways...
I had an idea to brew a sort of wheat beer and put some kiwi in it, then I found out that wasnt too original of an idea. However in most threads Ive read Ive seen 4-5 lbs in a 5gallon batch of witbier not giving a very strong flavor.
I just got back from my local fruit/veggie stand and bought what a 25lb box of kiwi for 35$. Currently in the process of peeling and pureeing all of them and was wondering how much of this I should actually put in my secondary when the time comes.
Its a basic witbier recipe maybe little stronger than normal but nothing crazy. I assume peeled the kiwi come in around 20lbs or so. Would it be insane to just dump all of the frozen then thawed puree in or should i do less? BTW its a 10gallon recipe.
Thanks in advance and sorry for long rant.