Results 1 to 7 of 7

Thread: Fruit Beer Formulations

  1. #1
    Join Date
    Nov 2003
    Location
    Napa CA
    Posts
    65

    Question Fruit Beer Formulations

    A friend and I want to brew a persimon (sp?) beer with fresh fruit and an all grain red ale recipe. Would we add the fruit in the mash, the end of the boil, during primary frementation, or after the first racking to a bright tank? We are planing th brew a ten gallon batch with about 20 pounds of fresh fruit.
    Nicholas Campbell

  2. #2
    Join Date
    Jul 2003
    Location
    Durango
    Posts
    83
    Do not add the fruit during the boil!!! You will release all of the fruit pectin and make a very cloudy product. It is usually best to add the fruit during the ferment. 20 lbs. of fruit for 10 ten gallons is in the ballpark for the proper amount of fruit. I made a 10 gal. batch of cherry stout and used 18 lbs of cherries. It had a good fruit flavor.

    Bottoms Up,
    J. Boy
    Bottoms Up!

  3. #3
    Join Date
    Jun 2003
    Location
    Berlin, Maryland, USA
    Posts
    351
    Yep, what he said!

    You also might consider washing the fruit with a mild detergent (and then rinsing it well, of course!) so as to minimize any unwelcome microorganisms and/or pesticides, and adding it to the beer at high kreusen (so that the yeast is at its most vigorous).

    Cheers, Tim

  4. #4
    Join Date
    May 2004
    Location
    San Francisco, California
    Posts
    5

    pateurizing

    Many brewers also pasteurize the fruit to maintain a controlled yeast strain in the ferment.

  5. #5
    Join Date
    Nov 2004
    Location
    Quebec, Canada
    Posts
    3
    Hello,

    I would add to the above posts that you have to make sure that the fruit is in the beginning of its ripening process, since you don't want to lose any nutriments for the yeast by choosing a ripened fruit (for the climacteric fruit anyway).

    Cheers!

    Simon

  6. #6
    Join Date
    Jul 2005
    Location
    Metuchen, New Jersey
    Posts
    9

    Freezing the fruit

    You might want to consider freezing the fruit to kill microorganisms on the fruit.

  7. #7
    Join Date
    Dec 2002
    Location
    Sorrento, BC, Canada
    Posts
    44

    clean your fruit

    i would strongly suggest using fruit in both the fermenter and your finishing tank for a bigger range of flavours. We wash all our fruit in Oxonia (peroxyacetic acid), then freeze it, and we've never had a contamination problem. Freezing also helps break down cell walls and skin, so the fruit mingles with the beer more quickly.
    Rebecca Kneen
    Crannóg Ales
    Canada's Certified Organic, on-farm microbrewery
    www.crannogales.com

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •