One of my brew club buddies has a neighbor with a White Sapote tree. She wants to try a beer made with white sapote, and I've volunteered to take the fruit and do something with it.
They're freezing it for me, so I've got time, and I'm about to brew an O'fest, so I need to fit it into the pipeline.
But I'm looking for any feedback I can get on recipe, when to add it, etc. I'm leaning towards adding it right at the end of the boil. I can't guarantee it's free from bacteria, so I figure boiling is a must. BUT, if I need to, I can sous vide it at 200+ deg F to kill everything off and add it post-ferment.
I'm leaning towards a simple American Wheat, but open to suggestions.
Thoughts?
They're freezing it for me, so I've got time, and I'm about to brew an O'fest, so I need to fit it into the pipeline.
But I'm looking for any feedback I can get on recipe, when to add it, etc. I'm leaning towards adding it right at the end of the boil. I can't guarantee it's free from bacteria, so I figure boiling is a must. BUT, if I need to, I can sous vide it at 200+ deg F to kill everything off and add it post-ferment.
I'm leaning towards a simple American Wheat, but open to suggestions.
Thoughts?
