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Strawberries - How much per bbl

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  • Strawberries - How much per bbl

    I'm thinking 2-4lbs per bbl of IQF fruit. Beer smith is telling me I need 170lbs of puree per 7bbls which seems ridiculous and ridiculously expensive


    Suggestions?

  • #2
    I've never worked with strawberries personally.
    With raspberries I use 84 lbs of aseptic puree for 7 bbls. That gives enough fruit to be noticeable, but not so much as to make the beer taste only like fruit.

    I recall hearing that Almanac did a strawberry sour using 1 flat of whole fresh fruit per bbl, but I can't confirm that
    Manuel

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    • #3
      Not surprised it's calling for a lot of strawberry. I work with smaller batches, but adding 18.6 lb/20 gallons (28.83 lb/bbl) of aseptic strawberry puree was not overdoing it for fruit flavor. Strawberries are subtle compared to raspberries; I'd definitely increase the amount if I tried again.
      Last edited by Yellowbeard; 02-02-2017, 03:20 PM. Reason: fixed math error

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      • #4
        Depends on what you're looking for. My patrons weren't satisfied with my strawberry blonde ale until I upped the fruit to the equivalent of ~12#/bbl. I used sliced whole fruit, and I would expect puree to provide more flavor with less fruit, but yeah, expect to use a bunch. Wait until you try to do a watermelon ale.

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        • fatback
          fatback commented
          Editing a comment
          I realize this is an older post but....when did you introduce the fruit? Primary? Secondary? How long did you let it sit?

        • spetrovits
          spetrovits commented
          Editing a comment
          I had a budget, so I wasn't about to buy hundreds of pounds of fruit. This beer was part of an experimental series we served out of a kegerator in Corny kegs, so I had a wide opening to work with. I put a nylon bag with 2# of frozen strawberries, thawed and sliced, right in the keg, upended it carefully a couple times, waited overnight, then served right off the strawberries. Worked great. I understand this isn't a workable solution large-scale, but that's what I did.

      • #5
        How long and for what temp are you aging the beer on the fruit? Dry hop temps and time? 60-70F & 3-5 Days?

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        • #6
          Whole raspberries?

          Has anyone tried whole raspberries? How much would be needed per barrel to have a notable flavour but not over powering? I can locate frozen raspberries. They seem much cheaper than fresh ones.

          Thanks,
          Rob

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          • #7
            Originally posted by robbo007 View Post
            Has anyone tried whole raspberries? How much would be needed per barrel to have a notable flavour but not over powering?

            Try 3-5lbs per bbl

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            • #8
              To clarify, a barrel volume is 220L ?

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              • #9
                A (US beer) barrel is ~117 L.
                Sent from my Microsoft Bob

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                • #10
                  I brewed a Belgian Blonde aged on strawberries a few months ago. It was 5% ABV, finished 2.5 plato, about 3.5-3.75 SRM, pH=4.2. I used 24lbs strawberries per BBL and it wasn't enough for my taste - but it introduced plenty of good strawberry flavor/aroma. Keep in mind my fermentation was not spunded after adding the strawberries, and I added them about day 4 of fermentation (after pasteurizing) to ensure simple sugars were consumed. Any beers with fruit added to ferm will benefit from spunding the ferm upon adding the fruit, as many of the flavor/aroma compounds within fruit are volatile and can be driven off during active fermentation.

                  I would recommend using at least 40lbs strawberries / BBL, and capping your FV if you want moderate flavor. 60lbs/BBL if you want intense flavor.

                  This is just my experience so far with the beer style mentioned above.
                  Ryan
                  Viridian Brewing Company
                  [Brewery-In-Planning]

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                  • #11
                    Originally posted by Viridian View Post
                    I brewed a Belgian Blonde aged on strawberries a few months ago. It was 5% ABV, finished 2.5 plato, about 3.5-3.75 SRM, pH=4.2. I used 24lbs strawberries per BBL and it wasn't enough for my taste - but it introduced plenty of good strawberry flavor/aroma. Keep in mind my fermentation was not spunded after adding the strawberries, and I added them about day 4 of fermentation (after pasteurizing) to ensure simple sugars were consumed. Any beers with fruit added to ferm will benefit from spunding the ferm upon adding the fruit, as many of the flavor/aroma compounds within fruit are volatile and can be driven off during active fermentation.

                    I would recommend using at least 40lbs strawberries / BBL, and capping your FV if you want moderate flavor. 60lbs/BBL if you want intense flavor.

                    This is just my experience so far with the beer style mentioned above.
                    I second this. Our Spring Saison is made with Strawberry Puree and we found 40 lbs is a good amount to use per BBL.
                    Jason Blair
                    MadCow Brewing Company

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                    • #12
                      How bad are your losses on volume? 40# is alot to add to 1bbl.

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                      • #13
                        Originally posted by brain medicine View Post
                        How bad are your losses on volume? 40# is alot to add to 1bbl.
                        The fruit puree itself takes up about 4.25 gallons. I run into the fermenter at close to 36 gallons, after dumping most of the yeast we are close to 35 gallons. Add the fruit to top off the conical at right about 39-40 gallons. Let it do its thing, then cold crash it then fine it. We do a few dumps over a few days to clear the falling fruit, then we transfer it over with bio-fine into the brite tank. Into the brite tank we are pretty close to 30-31 gallons, so we do experience a loss.
                        Over the yeast dump, fruit dump and then leaving some behind that has some of the fruit still hanging around, I would say we lose about 4 gallons, about 12%. For the beer it makes, the losses are not too bad for us on a small scale. Strawberry is difficult to get the aromas and flavors you want, sometimes you gotta go big.
                        Jason Blair
                        MadCow Brewing Company

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                        • #14
                          Strawberry is a delicate flavor and Ive found you have to use a lot. 40#/BBL sounds about right. Most recently upped it 25#/BBL and it still wasnt enough. I use 25#/BBL for blackberry puree and 17#/BBL for raspberry puree. That tells you which fruits add more flavor per #.

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                          • #15
                            A (US beer) barrel is ~117 L.
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