Last weekend was the Mathew Street Festival in Liverpool and Mrs Adman tried some Strawberry Fields beer. It went down very well but with an ABV of 7.2 and being pink it was deceptively mild and drinkable.
Whilst our journey home is a tale for another time, I have been asked to brew a strawberry beer. I have looked for recipes and the correct way to use fruit in beer but if anyone has a recipe or tips on how to proceed I would very much appreciate the help.
I am thinking along the lines of a wheat beer with added strawberries (pureed of course).
It doesn't need to be as strong as the above mentioned beer (and would be a lot safer at around half that strength).
As I said, tips would be good but a tried and tested recipe would be better! Mrs Adman thanks you in advance!
Post #2 made 11 years ago
I've only added fruit once to a beer, and I think I made it a little too complicated by using two different fruits. It was OK. The main tip I would give is that you want to first brew a solid beer. The fruit should enhance the already good beer. Think of food for inspiration. Brewing Classic Styles has a few good fruit beer recipes – I think one is a Raspberry Porter or something like that – makes me think of a dessert. I bet a Strawberry Blonde would be great.
The key to everything is balance and quality beer. Designing Great Beers by Ray Daniels has a chapter on fruit beers and how to make them. This is also worth a listen: http://thebrewingnetwork.com/shows/The- ... w-04-24-06
Depending on the strength of the beer, and the fruit – Daniels goes into which types of fruits are assertive or not – you might be looking at 1–2 pounds of fruit per gallon. Strawberries are listed as mild, so you'd wanna be closer to 2 pounds / gal for something in the 1.050 realm. You could add fruit after primary, at the end of the boil which may lend a "cooked" flavor, or do both.
Recipe from BCS for an Apricot Wheat:
OG: 1.050 (before fruit)
FG: 1.013
IBU: 18
Color: 6 SRM/11 EBC
Preboil Vol. 7 gal
Preboil SG: 1.043
47% US 2 Row
47% Wheat Malt
6% Crystal 15
.85oz Willamette 5%AA at 60min
Mash 154F (68C)
Ferment 65F (18C)
WLP320 American Hefeweizen, Wyeast 1010 American Wheat, or Safale US-05
When fermentation begins to slow, add apricot puree to a second fermentor and rack onto fruit. Once second fermentation finishes out, carb to 2.5–3 volumes.
The key to everything is balance and quality beer. Designing Great Beers by Ray Daniels has a chapter on fruit beers and how to make them. This is also worth a listen: http://thebrewingnetwork.com/shows/The- ... w-04-24-06
Depending on the strength of the beer, and the fruit – Daniels goes into which types of fruits are assertive or not – you might be looking at 1–2 pounds of fruit per gallon. Strawberries are listed as mild, so you'd wanna be closer to 2 pounds / gal for something in the 1.050 realm. You could add fruit after primary, at the end of the boil which may lend a "cooked" flavor, or do both.
Recipe from BCS for an Apricot Wheat:
OG: 1.050 (before fruit)
FG: 1.013
IBU: 18
Color: 6 SRM/11 EBC
Preboil Vol. 7 gal
Preboil SG: 1.043
47% US 2 Row
47% Wheat Malt
6% Crystal 15
.85oz Willamette 5%AA at 60min
Mash 154F (68C)
Ferment 65F (18C)
WLP320 American Hefeweizen, Wyeast 1010 American Wheat, or Safale US-05
When fermentation begins to slow, add apricot puree to a second fermentor and rack onto fruit. Once second fermentation finishes out, carb to 2.5–3 volumes.
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Post #3 made 11 years ago
Also,
Fruits are high in pectin. It clouds the beer. Use a pectic enzyme or some other wine product to coagulate the pectin's and clear the beer. "pectic enzyme" that may be purchased at any local homebrew shop.
http://www.ehow.com/how_6008468_clear-pectin-haze.html
Google clearing pectin haze wine
Strawberries raw are full of natural yeasts and bugs. You are right to use puree !
Fruits are high in pectin. It clouds the beer. Use a pectic enzyme or some other wine product to coagulate the pectin's and clear the beer. "pectic enzyme" that may be purchased at any local homebrew shop.
http://www.ehow.com/how_6008468_clear-pectin-haze.html
Google clearing pectin haze wine
Strawberries raw are full of natural yeasts and bugs. You are right to use puree !
Last edited by BobBrews on 04 Nov 2014, 00:37, edited 2 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
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- SVA Brewer With Over 100 Brews From United States of America
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Post #4 made 11 years ago
Good point BB! I forgot that I used Pectin in my brew and it definitely helped clear it up.
I also used frozen fruit, whole and I did not get infected, but I hear the purees are the best.
I also used frozen fruit, whole and I did not get infected, but I hear the purees are the best.
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- BME Brewer With Over 20 Brews From United States of America
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Post #5 made 11 years ago
I have used whole cherries and never really did anything to them. I have a "wild beer" still in the carboy and after 15 months I still hear a glug from the air lock once in a while???? wish me luck! Puree is safe and convenient!
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
