Experimental fruit beer.

[Reaper]

Experimental fruit beer no: 1

1.8 kg tin of light malt extract
5 Gallon water
1 Kg white sugar
2oz Challenger hops, boil for 1 ½ hours
1oz Cascade hops, boil for last 15 mins
750 g bag of frozen mixed fruit berries
Yeast

Bring the water to boil, add the malt extract, sugar and Challenger hops. Boil for 1 ½ hours adding the cascade in the last 15 mins. Leave the wort to cool for 20 mins then add the bag of mixed fruit. Leave to cool to 21c and add the yeast. Ferment for a week, rack and strain into secondary for 2 –3 weeks then bottle in the usual way.

I was going to try this out this weekend any comments would be appreciated.
I will keep you all informed how the brew progresses.

regards Paul

[Reaper]

Hi

Thanks for that, Im putting the fruit in just after the boil im hoping this is enough to kill off and unwanted things but not 100% sure yet. I was thinking of using 50/50 sugar and spray malt but i didnt want to over do it with too many flavours, dose spray malt add much in the way of flavour.

regards Paul

[Reg]

Paul

I really would replace the sugar with Diatatic malt extract. 1.2 kilos should suffice.

Reg

[Reg]

I'd also mascerate the fruit and steep it in boiled water or hot wort. The easiest way to pulp up fruit on the cheap is in a sterilised Pyrex bowl with a sterilised steak mallet. (You don't have to whack it, just mush it up! )

[Reaper]

Hi All
Think I may have found a slight problem, Ive just had a look my bag of frozen fruit and they use Potassium Sorbate as a presevative, Is they any way round this as i think this will kill off my yeast.
Regards Paul

[Reg]

Potassium Sorbate is a fungicide used to prevent the natural yeasts in fruit from promoting fermentation and hence increasing shelf life. It is also to be found in the tinned fruit from which I have made wine in the past and funnily enough in wine itself to prevent secondary fermentation.

It is also soluble in water, (it has to be to do it's job), so in the volumes involved in your beer will almost certainly lose its effectiveness againt a good yeast starter. However, a simple and effective means of removing the sorbate is to defrost the fruit, briefly, in lukewarm water and throw that water away before proceeding to mascerate and steep it.

[Reaper]

Hi Reg
Thanks for that, I was going to try it that way, I just was'nt sure if it would remove enough. Ill keep you all posted how it progresses.
regards Paul

[Reg]

Well it's a worthwhile precaution to prevent any localised stuck fermentation around your fruit, but Sorbate is typically used in concentrations of 250-1000ppm to be effective and safe. The amount of hot wort it will be dissolved in at that volume will take it way below its effective level. That's why you can make wine from tinned fruit.

[Reaper]

Hi All
I got the Fruity brew on this morning the only change was I substituted 500g of white sugar for 500g of spray malt. Now the bad news I didnt put enough fruit in it, so I run to the shops to get some more fruit to add, aaaaarrrrr they'ed non left. Im Going to leave it now, see what its like in a week. Im thinking of adding a few tins of cherries to the secondary fermentation. Ill keep you posted.
Regards Paul

[Reg]

Ah well...

Experimentation is the best form of valour.

[Reaper]

A qiuck mid-week update
The brew is fermenting away nicely, its looking good with a nice this frothy head but no smell of fruit. will report more this weekend when I transfer to the secondary fermenter. I think the next experimental brew will need 3kg of fruit.
regards Paul <_<

[Reg]

Well, maybe the next experiment might be to add it to the secondary. Traditional ain't always best. I've just gone with the way I was taught, although I've tried OPs secondary brews and thought them a bit sicky flavoured to be honest

[Reaper]

Hi all
The beer with a hint of fruit has now been transferred to secondary fermentation; I’ve had a little sample, it’s a little too bitter, Think I should have cut down on the hops or boil time, but it dose have a slight fruity taste, ill let you know what its like in a week or two when its clears. Might have a rethink this week and try another fruit beer experiment next weekend.
Regards Paul

[Reaper]

I’m not passing judgment until its been bottled. I want to try a few different ways and see what results I get. :stun

[BarnsleyBrewer]

I'm thinking of doing a summer brew with a few berries to enhance the flavour.
Any recipes about or the type of fruit to add and the amount for 5 gallon batch?

Could I use Orange Blossom, Juniper Berries, Rose Petals?? or is this wine territory??

John