Brewing with kiwi fruit

[prrriiide]

Anyone tried it? Thinking that the flavor might do really well with a nice light kolsch.

I'm thinking about a pound per gallon, peeled & mashed up and added at flame-out to pasteurize. Long primary, short secondary to clear, and then off to the bottles.

I know that secondary is usually the preferred addition point for fruit, but I also have read in several places that the flame-out point is actually easier with fresh fruit.

Thoughts?

 

[bob1852]

I've wanted to make a kiwi mead, mostly for color. But I've read and heard the color wont come through. you amount sounds appropriate. If you do tey it. Please let us know the results!

 

[trent]

Yup, I did a kwiw wheat. Needs a LOT Of kiwi. If you are looking for a slight hint 1lb gallon works. I would try that first then add more to a secondary if needed.

 

[passedpawn]

I did a kiwi wheat also ( thanks Sam Calagione). It's alright. Not great. I wouldn't do it again. Heres a few pics:

this pic from Sam's Extreme Brewing book:

 

[trent]

You just cut em up and threw em in? I was looking for max flavor, I put mine in a good processor and water and simmered until the flavor was intense, and then added it....not much there

 

[starrfish]

I did a kiwi mead I used 1lb/gallon, kiwi flavor was too light. 1lb might be good for a kolsch, but for anything else I'd go to almost 2lbs/gallon and no matter how much you use I doubt if would impart any noticeable green color.

It's a pretty subtle fruit.

 

[beaksnbeer]

I did a kiwi mead I used 1lb/gallon, kiwi flavor was too light. 1lb might be good for a kolsch, but for anything else I'd go to almost 2lbs/gallon and no matter how much you use I doubt if would impart any noticeable green color.

It's a pretty subtle fruit.

I went 3# per gallon is a Saison, still very subdued. Used this recipe with 8# of blueberry, nice purple/pink color, lite flavor at the front with a spice/clove finish