Using fruit purée??

[Allekornbrauer]

Hello I have a question about using fruit purée in beer. Yes my question is how much of the fruit purée should I use for a 3gal batch??

 

[Dade0]

Hello I have a question about using fruit purée in beer. Yes my question is how much of the fruit purée should I use for a 3gal batch??

I think the rule of thumb is 1lb per gallon in 2ndry. What type of fruit may have some bearing.

 

[Allekornbrauer]

This may be a stupid question but when measuring fruit purée are you measuring it with a food scale in pounds??

 

[Soulshine2]

Hello I have a question about using fruit purée in beer. Yes my question is how much of the fruit purée should I use for a 3gal batch??

just adding a point of thought to adding fruit...some are more acidic than others(citrus). or may add an element that may hinder head retention in the final beer(coconut).

 

[Qhrumphf]

Different fruits need different usage rates.

1 lb/gal is a good starting dosage. But some fruits that may be too much (blackberries) and others may be too little (strawberries).

Also if you're blending fruits then it can get even trickier.

 

[Soulshine2]

absolutely, plus actual fruit additions may come in at different points in time within the brew. I add zest of citrus to the last 10 mins of my boil whereas some folks may wait and add it to the fermenter .

 

[isomerization]

Regarding how to measure lb/gal, I’ve read that purées require less than whole/minimally processed fruit additions, as some water weight has been removed.

 

[Qhrumphf]

In my experience it could go either way. It depends on how the fruit is processed.

Fact remains only way to know is to experiment.

 

[Gravity]

Different fruits need different usage rates.

1 lb/gal is a good starting dosage. But some fruits that may be too much (blackberries) and others may be too little (strawberries).

Also if you're blending fruits then it can get even trickier.

+1

Depends on what you're trying to get out of your beer, and with what fruit
It can come out more tart, sweet, etc than expected

As other have mentioned - i would experiment with ratios of puree to beer; in particular with 1 gallon batches.

From your 3 gallon batch, separate them into 3 different 1 gal containers with different doses of the puree you're trying to use, then stick with the ratio you like

I did this a lot when I started brewing. I started with Smashes to isolate flavors I thought I would like with hops, malt and yeast, then i moved onto hops combinations and fruit purees...etc