We're making a foray into brewing a Belgian Tripel using fresh Bartlett pears.
From what I've read from online research, the best way to retain a pear flavor in the finished beer is to puree the fruit, and then add at flameout so as to sterilize the puree, but not boil the pears to the point that the pectin is released potentially causing cloudiness in the finished product.
Has anyone tried this before? I see a couple posts about prickly pear and quite a few about pear cider, but nothing in the realm of what we're going for.
Starting with a fairly basic tripel recipe. 11.5 lbs of Castle Pilsen malt, 8 oz of Caravienne and 8 oz of Biscuit. 1.5 lbs of light Belgian candy rock. 1 oz. Northern Brewer and 1 oz. Czech Saaz hops. Going to use 8 lbs of pears added as stated before. Using Wyeast 1762 Belgian Abbey yeast smack pack
From what I've read from online research, the best way to retain a pear flavor in the finished beer is to puree the fruit, and then add at flameout so as to sterilize the puree, but not boil the pears to the point that the pectin is released potentially causing cloudiness in the finished product.
Has anyone tried this before? I see a couple posts about prickly pear and quite a few about pear cider, but nothing in the realm of what we're going for.
Starting with a fairly basic tripel recipe. 11.5 lbs of Castle Pilsen malt, 8 oz of Caravienne and 8 oz of Biscuit. 1.5 lbs of light Belgian candy rock. 1 oz. Northern Brewer and 1 oz. Czech Saaz hops. Going to use 8 lbs of pears added as stated before. Using Wyeast 1762 Belgian Abbey yeast smack pack
