Brewing with fruit

Don Kasner

South Jersey FC Member
Planning on brewing something like Dogfish Black & Blue with black raspberries and blueberries. I need information on how much fruit to use, how to prepare the fruit, when to add it during the brewing process, etc.
 
Freeze the fruit. Thaw. Add to secondary vessel, siphon beer on top. Different fruits require more or less. A good rule of thumb is 2 lbs/gallon. Check out the latest Zymurgy for some other fruit beer tips.
 
There's an article on Brewing With Fruit in the current (July-August 2015) issue of Brew Your Own magazine. Might have some good information in it... I haven't gotten to read the issue yet.
 
General rule of thumb is 1-3 pounds of fruit per gallon of beer. Depending on how long you age it, you may want to macerate the fruit to expose more surface area.

Sent from my SM-G900V using Tapatalk
 
Anyone have luck (good/bad) putting fruit (fresh mango chunks that have been frozen first) into a fine mesh nylon bag and dropping it into a keg of finished, carbonated beer (a dry IPA with very low malt character)?
 
Back
Top