fruit beer

[Dronfieldbrewer]

I am not sure if this has been done, if so forgive me. I intend doing a stout for later this year. I have looked at a few recipies for this and found one I like, however as the blackberrys are out at the moment, this is a golden opportunity to have a go at Blackberry Stout. Anyone any ideas as to how many blackberrys I need for a 5 gallon brew??

 

[graysalchemy]

I did an elderberry stout last year. I added to my base wort (effin oatmeal stout) the juice from 1 lb of elderberries per gallon, this was boiled with the wort for the last 15 mins. I also bumped up abv with demerara sugar so that it had an og of about 1060. I have found that it is best to extract the juice instead of adding whole fruit. Some say to add after initial fermentation and not to boil the fruit so you don't get a stew fruit taste but I found the way I did in produced a fantyastic beer.

 

[unclepumble]

I was listenting to an american internet interview the other day with a guy that does a lot of fruit beers, he was using raspberries and putting them in whole for about a week I think in secondary, he just chucked them in whole, no boiling pasteurization or anything, He said it was worth the risk for the better flavour you get by not messing with the fruit.

If your only doing 23ltrs its worth the risk, 1 to 1 1/1LB per gallon would be about right give them a clean to remove green leaves etc, freeze them for a couple of days to allow the skins to break down more easily and chuck em in a keg with the stout after the initial fermentation is done, fine after 4 days then transfer to a final keg or bottle.

Worth the risk in my opininon, Might have to have a go at one myself :hmm: :hmm: :hmm: maybe with Pacific Gem hops to add a bit of blackcurrent flavour to the mix :hmm:

UP

 

[Dronfieldbrewer]

I was listenting to an american internet interview the other day with a guy that does a lot of fruit beers, he was using raspberries and putting them in whole for about a week I think in secondary, he just chucked them in whole, no boiling pasteurization or anything, He said it was worth the risk for the better flavour you get by not messing with the fruit.

If your only doing 23ltrs its worth the risk, 1 to 1 1/1LB per gallon would be about right give them a clean to remove green leaves etc, freeze them for a couple of days to allow the skins to break down more easily and chuck em in a keg with the stout after the initial fermentation is done, fine after 4 days then transfer to a final keg or bottle.

Worth the risk in my opininon, Might have to have a go at one myself :hmm: :hmm: :hmm: maybe with Pacific Gem hops to add a bit of blackcurrent flavour to the mix :hmm:

UP

Righty ho, Brambling cross is the hop that I intend to use with 1lb per gallon, lob'em in at final boil with last aroma hops, bit of sugar to give it a kick and bobs your dads brother. Piccys to follow

 

[graysalchemy]

Brambling x is a great hop for a stout. :thumb: :thumb:

 

[klaus]

Ref. Raspberries in beer.

Years ago I experimented with this and used tinned raspberries, just chucked them in with a cheap lager kit. Came out quite well with a hint of raspberry taste and colour. Only thing was I had all sorts of bits floating in the beer for which I wasn't prepared at bottling time so I just bottled as is. Didn't do any harm doesn't look good either when you pour a glass.

I recommend putting the fruit into a large straining bag - I did this with canned pineapple and still have one bottle of this left to open (from years ago).