Brewing with Fruit Pulp

[bad raccoon brewing]

I'm planning a strawberry milkshake IPA (working draft recipe attached). I've never brewed with fruit pulp or mashed fruit. When and how do you add it?

Thanks for any tips!

 

[day_trippr]

"Add 5 14-oz. packs Goya frozen strawberry pulp with first dry hop" which I expect means what it says

btw, that's a pretty low pitch rate for 1318 with a 75 point expected OG. I'd make a starter.
Also, no predicted mash pH? I'm inclined to expect it's going to be higher than desirable...

Cheers!

 

[bad raccoon brewing]

Ha! That's my recipe, so the quote doesn't really help me; I just wrote that in as a place-holder. How do you pitch it in in a way that ensures the flavor doesn't just sit at the bottom of the fermenter?

 

[day_trippr]

fwiw, when I brew fruited wheat beers I let the base beer fully ferment out then rack it to a fresh carboy with the fruit already dumped in with a cup of corn sugar added to inspire some rapid CO2 generation to hopefully escort any O2 out. That allows periodic "rousing" of the settled puree over the course of a week before crashing and kegging.

As applied to your recipe I'd introduce the fruit pulp with the 2nd dry hops to try and avoid much loss of character...

Cheers!