I am sitting on a load of sour cherry puree, that I rather wanna use in a brew, then through out. I would like to use it in barley wine style or doppelbock style beer (think extra big). Never really used puree in brewing and so I am looking for ideas and input on how to use it and what flavours fit good with it.
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cherry puree in winter warmer
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I have had success with adding the purees about 2-3 days into fermentation. Essentially when my FG is around 1.018- 1.012 or so. The puree sparks a secondary fermentation and leaves you with a nice fruit foward beer. I am using 1 lb per gallon with my apricot puree in a kolsch and it tastes awesome. Good luck and let us know how it turns out.
James Murray
Lead Brewer
Ballast Point Brewing & Spirits
San Diego, CA
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Originally posted by Øl-sheikI am sitting on a load of sour cherry puree, that I rather wanna use in a brew, then through out. I would like to use it in barley wine style or doppelbock style beer (think extra big). Never really used puree in brewing and so I am looking for ideas and input on how to use it and what flavours fit good with it.
-Christian
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