brown_dog_brews
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- Oct 9, 2012
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So here I stand on the precipice...
I've brewed a pretty standard issue pale ale w/ pale malt and wyeast 1056. Honestly my intention is to make an apricot pale ale and rack this beer on top of about 2 lbs of apricot purée.
Right now, primary is finished and has left me at 1.006 and is quite dry. I know that racking on top of the apricots is certain to dry it out even further.
I really want to play with these nice fresh apricots I picked up. My question is whether to add some lactose and / or Maltodextrin with the apricots at secondary? I know they both have different functions but think I could stand to gain benefits from both. My OG was only 1.049 so it could use a little more maltiness from the MD and could certainly use a bit more sweetness with the Lactose.
All in all, Im happy with the beer so if I just go ahead and rack to keg it will be a nice summery / cascadey pale ale "as is" but I'd love to have at least one fruit beer under my belt as this would be my first.
Any input appreciated.
I've brewed a pretty standard issue pale ale w/ pale malt and wyeast 1056. Honestly my intention is to make an apricot pale ale and rack this beer on top of about 2 lbs of apricot purée.
Right now, primary is finished and has left me at 1.006 and is quite dry. I know that racking on top of the apricots is certain to dry it out even further.
I really want to play with these nice fresh apricots I picked up. My question is whether to add some lactose and / or Maltodextrin with the apricots at secondary? I know they both have different functions but think I could stand to gain benefits from both. My OG was only 1.049 so it could use a little more maltiness from the MD and could certainly use a bit more sweetness with the Lactose.
All in all, Im happy with the beer so if I just go ahead and rack to keg it will be a nice summery / cascadey pale ale "as is" but I'd love to have at least one fruit beer under my belt as this would be my first.
Any input appreciated.