oregon purees

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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garym
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Joined: Fri Feb 09, 2007 5:06 pm

oregon purees

Post by garym » Sat Feb 10, 2007 11:01 am

hey all,
im very new here,(in fact this is my first post!) and in need of a bit of advice.
i want to make a blackberry wheat, using puree.
im a little confused over just how much and add in the fermenter.
also would it be better in the primary or secondary.
any help would be greatly appreciated!

jctull
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Post by jctull » Sun Feb 11, 2007 11:44 pm

I have not used fruit in beer myself, but I understand people often recommend adding it to the secondary to preserve as much fruit character as possible. You probably want to mash (assuming you do all-grain) at a higher temperature (153-158F) to provide more dextrins in the beer. These unfermentable sugars will maintain some body. Fruits tend to dry out a beer considerably, so anything to keep some residual sweetness for balance is a good idea. You could also use some wheat malt or wheat dme if you do extract.

I am not certain about how much to put in, but I would probably try one can on the first go. It ultimately depends on the fruit you use and how much fruit flavor you want in the beer. I know brewers that have used 20# of fresh fruit in 5-gallon batches of lambic...
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akueck
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Post by akueck » Mon Feb 12, 2007 11:43 pm

i just did my first fruit beer. i added 4.75 lbs fruit in the secondary. make sure you leave lots of headspace with fruit, even in the secondary! i had to clean the walls once.

your beer sounds great, good luck!

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