Adding Berries and Juice to Beer

[Stevecan]

I'm in the process of cloning a beer made by DFH which includes both berries(cranberries and lingberries) and cranberry juice. I'm wondering if they add this to the primary? I know most would add berries or juice to secondary but does it make that much of a difference?

 

[Pappers_]

I've added them to secondary, because that's what seems to be common wisdom, but I'll be interested in reading if others add to primary. Why do you want to add them to primary?

 

[Billy-Klubb]

wah-KA-SIA! ki-AI! so there I was: eating a creamed corn right from the can with peas and peanuts thrown in when my puncher senses started tingling. my 4 y/o old said, "Daddy! There! The ***** Signal!" long story short and curly, here I am!

I've always added to bulk age. but it would be interesting to split a batch and add the juice to primary in one and in bulk age on the other. if I had the room and empty vessels, I'd like to split a batch 3 ways and add each one different: primary, bulk age, and proper secondary fermentation.

 

[Stevecan]

No particular reason really. I normally don't rack my beers to a secondary so was wondering if the addition of juice and berries would matter. When a mid to large size brewery like DFH add berries/juice to a beer would they rack the batch off to a secondary vessel for that??? I can't see it, but I could be wrong.

 

[aprichman]

It's not uncommon to add fruit in the primary. Wait until initial fermentation dies down (7-10 days) add fruit and give another 10 days. Rack into a bottling bucket or keg and you're ready to go.

 

[Stevecan]

Is it important to wait for initial fermentation to complete? I was going to add after boil. Strain the berries into primary along with the wort.

Thanks for the replies.

 

[Zuljin]

I've not boiled my berries, but I did mash my pumpkin and pecans. It works that way.

Going back and forth between initial primary, after a week in primary, and added to secondary, for beer, I like the more prominent flavor retained by adding to secondary. Neither way is wrong. Mine has come out more muted yet more melded in primary, and more raw fruit pow flavor in secondary.

I've read that freezing fruit first makes the flavor richer. Freezing causes the cells to burst and release flavor. I couldn't tell if that was a big benefit, but it certainly didn't hurt. Just be sure not to freezer burn your berries. That would suck.

And most def use real fruit and or fruit juice. My limited experience with artificial flavors was abysmal. That stuff is nasty. Chalky. Cough syrupy.

 

[aprichman]

Is it important to wait for initial fermentation to complete? I was going to add after boil. Strain the berries into primary along with the wort.

Thanks for the replies.

That would work but would probably mute the flavor and aroma of the fruit somewhat.

 

[drgoodbrew]

i make a cherry ale every summer and follow the process outlined below. note that it is for 5 gallons.

---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 9.4 SRM SRM RANGE: 3.0-50.0 SRM
IBU: 23.0 IBUs Tinseth IBU RANGE: 5.0-70.0 IBUs
OG: 1.059 SG OG RANGE: 1.030-1.110 SG
FG: 1.011 SG FG RANGE: 1.004-1.024 SG
BU:GU: 0.389 Calories: 151.6 kcal/12oz Est ABV: 6.3 %
EE%: 70.00 % Batch: 5.00 gal Boil: 7.54 gal BT: 75 Mins


Total Grain Weight: 11 lbs 8.0 oz Total Hops: 1.00 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.20 ------

Amt Name Type # %/IBU
9 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1 82.6 %
12.0 oz Honey Malt (25.0 SRM) Grain 2 6.5 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 4.3 %
8.0 oz Wheat, Flaked (1.6 SRM) Grain 4 4.3 %
4.0 oz Special B Malt (180.0 SRM) Grain 5 2.2 %

Name Description Step Temperat Step Time
Mash Step Add 20.4 qt of water at 162.8 F 150.0 F 60 min

---SPARGE PROCESS---
Batch sparge with 2 steps (Drain mash tun , 4.32gal) of 190.0 F water

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.045 SG Est OG: 1.059 SG
Amt Name Type # %/IBU
1.00 oz empire [6.70 %] - Boil 60.0 min Hop 6 23.0 IBUs

---NOTES------------------------------------
primary fermentation:
--ferment 3 days
--add 1Q cherry juice + 1# sugar
--let ferment out and add 8# cherries

secondary fermentation
--rack off of cherries, yeast, and sediment
--clarify 5 days

also check "extreme brewing" by sam caligione, where he has a recipe for both a cherry ale and a cranberry braggot. for the cranberry braggot he recommends steeping 2# of dried cranberries (craisins) in 32 oz of water for an hour, then puree in a food processor, place in a grain bag, and throw in the boil with about 5 minutes left. never tried it, but whatever works. he's the pro brewer, not me!