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Date: 18 Aug 2007 02:43:32
From: Joe Sallustio
Subject: Fruit Medley Ale
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I don't have much experience with fruit beer but am considering making
one. The goal is noticeable fruit and a sweeter finish. I'm an
extract brewer. Does this sound reasonable?
1/2 # 10L crystal
1/2 # Wheat both steeped at 165 for 30 minutes
2# Muntons Extra light DME
3# Muntons Wheat (55% wheat)
4 ounces Maltodextrine
3/4 ounce 5.1% AA Cascade bittering (60 minutes)
1/2 ounce 5.1% AA Cascade aroma (15 minutes)
1 teaspoon Irish moss
Windsor yeast
Ferment a week in primary;
Add 3# fruit medley (blackberry, blueberry, respberry from Sams Club)
to 6 gallon pail, rack into pail.
Ferment until activity slows and transfer to 5 gallon carboy to
finish.
Bottle when SG stops dropping and beer is clearer.
Prime at 1 ounce per gallon with corn sugar.
Does this sound OK or would you modify anything?
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Date: 21 Aug 2007 03:01:28
From: Joe Sallustio
Subject: Re: Fruit Medley Ale
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On Aug 20, 5:53 pm, Wayne <bugeaterbrew...@charter.net > wrote:
> Scott Sellers wrote:
> > Mark R <mray...@nospam.rr.com>:
>
> >> "Wayne" <bugeaterbrew...@charter.net> wrote in message news:UV_xi.308
> >>> A half gallon of water for a pound of grain is the maximum
> >>> amount of water you would want to use, 3 quarts will be a
> >>> little safer.
>
> >> I'm guessing Wayne meant 1.5 quarts, a 1/2 gallon is only 2
> >> quarts. I'm not the best to ask about grain conversion but I'm
> >> not sure if 1/2 pound of 10L crystal will have enough enzymes to
> >> convert the 1/2 pound of wheat if it has any enzymes at all. I
> >> think the "crystallizing" process kills the enzymes. If I'm
> >> right you might need to add a little 2 row to your mash or
> >> you'll end up with a slightly cloudy brew from the wheat starch.
>
> > Yeah. My understanding is that crystal, like most specialty
> > grains, has no diastatic power. Better throw some basemalt into
> > that minimash.
>
> > cheers,
> > Scott S
>
> Yeah I got distracted and didn't add a line about adding some 2 row to
> that mini mash. That's where the 3 quarts came from.
>
> Wayne
> Bugeater Brewing Company
Thanks to all, this has been very helpful. I'll find out how they
treat our water and go from there on that. I am considering just
bagging the wheat this time and steeping a pound of 10L crystal
instead because i have that here.
Joe
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Date: 21 Aug 2007 23:46:01
From: Scott Sellers
Subject: Re: Fruit Medley Ale
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Joe Sallustio <joe_sallo@hotmail.com >:
>On Aug 20, 5:53 pm, Wayne <bugeaterbrew...@charter.net> wrote:
>> Scott Sellers wrote:
>> > Mark R <mray...@nospam.rr.com>:
>>
>> >> "Wayne" <bugeaterbrew...@charter.net> wrote in message news:UV_xi.308
>> >>> A half gallon of water for a pound of grain is the maximum
>> >>> amount of water you would want to use, 3 quarts will be a
>> >>> little safer.
>>
>> >> I'm guessing Wayne meant 1.5 quarts, a 1/2 gallon is only 2
>> >> quarts. I'm not the best to ask about grain conversion but I'm
>> >> not sure if 1/2 pound of 10L crystal will have enough enzymes to
>> >> convert the 1/2 pound of wheat if it has any enzymes at all. I
>> >> think the "crystallizing" process kills the enzymes. If I'm
>> >> right you might need to add a little 2 row to your mash or
>> >> you'll end up with a slightly cloudy brew from the wheat starch.
>>
>> > Yeah. My understanding is that crystal, like most specialty
>> > grains, has no diastatic power. Better throw some basemalt into
>> > that minimash.
>>
>> > cheers,
>> > Scott S
>>
>> Yeah I got distracted and didn't add a line about adding some 2 row to
>> that mini mash. That's where the 3 quarts came from.
>>
>> Wayne
>> Bugeater Brewing Company
>Thanks to all, this has been very helpful. I'll find out how they
>treat our water and go from there on that. I am considering just
>bagging the wheat this time and steeping a pound of 10L crystal
>instead because i have that here.
Yeah. Half pound of crystal will be noticeable. A half pound of
wheat or not, probably not much diff.
cheers,
Scott S
--
Scott Sellers
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Date: 19 Aug 2007 09:06:50
From: Joe Sallustio
Subject: Re: Fruit Medley Ale
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On Aug 18, 12:45 pm, Wayne <bugeaterbrew...@charter.net > wrote:
> Joe Sallustio wrote:
> > I don't have much experience with fruit beer but am considering making
> > one. The goal is noticeable fruit and a sweeter finish. I'm an
> > extract brewer. Does this sound reasonable?
>
> > 1/2 # 10L crystal
> > 1/2 # Wheat both steeped at 165 for 30 minutes
>
> > 2# Muntons Extra light DME
> > 3# Muntons Wheat (55% wheat)
> > 4 ounces Maltodextrine
>
> > 3/4 ounce 5.1% AA Cascade bittering (60 minutes)
> > 1/2 ounce 5.1% AA Cascade aroma (15 minutes)
> > 1 teaspoon Irish moss
> > Windsor yeast
>
> > Ferment a week in primary;
>
> > Add 3# fruit medley (blackberry, blueberry, respberry from Sams Club)
> > to 6 gallon pail, rack into pail.
>
> > Ferment until activity slows and transfer to 5 gallon carboy to
> > finish.
> > Bottle when SG stops dropping and beer is clearer.
> > Prime at 1 ounce per gallon with corn sugar.
>
> > Does this sound OK or would you modify anything?
>
> I would modify a couple of things. First, the wheat malt must be
> mashed, not steeped. If you steep it, all it will add are starches
> which you don't want in your beer.
>
> Second, you may want to use a less assertive hop. You want the flavors
> of the fruit to shine through, not compete with the citrus flavor of
> cascade hops. I would use something like goldings at about 18-20 IBU
> max for this beer. With these changes it should be a great beer.
>
> Wayne
> Bugeater Brewing Company
Thanks Wayne. I'll make those changes.
Does a mash at 150F for an hour with 1/2 gallon of water (I have 1
pound of gain total ) sound right? I have Kent Goldings so will do
the the math and change to that too.
I have a RO water filter too, should I consider using that for all my
brewing water? I have used regular tap water for the boil and used
the RO for my make up water in the past and it seems to be OK. We use
a LOT of chlorine and our water is hard in Pittsburgh. I figured the
boil got rid of the chlorine.
Joe
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Date: 18 Aug 2007 11:45:47
From: Wayne
Subject: Re: Fruit Medley Ale
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Joe Sallustio wrote:
> I don't have much experience with fruit beer but am considering making
> one. The goal is noticeable fruit and a sweeter finish. I'm an
> extract brewer. Does this sound reasonable?
>
> 1/2 # 10L crystal
> 1/2 # Wheat both steeped at 165 for 30 minutes
>
> 2# Muntons Extra light DME
> 3# Muntons Wheat (55% wheat)
> 4 ounces Maltodextrine
>
> 3/4 ounce 5.1% AA Cascade bittering (60 minutes)
> 1/2 ounce 5.1% AA Cascade aroma (15 minutes)
> 1 teaspoon Irish moss
> Windsor yeast
>
> Ferment a week in primary;
>
> Add 3# fruit medley (blackberry, blueberry, respberry from Sams Club)
> to 6 gallon pail, rack into pail.
>
> Ferment until activity slows and transfer to 5 gallon carboy to
> finish.
> Bottle when SG stops dropping and beer is clearer.
> Prime at 1 ounce per gallon with corn sugar.
>
> Does this sound OK or would you modify anything?
>
I would modify a couple of things. First, the wheat malt must be
mashed, not steeped. If you steep it, all it will add are starches
which you don't want in your beer.
Second, you may want to use a less assertive hop. You want the flavors
of the fruit to shine through, not compete with the citrus flavor of
cascade hops. I would use something like goldings at about 18-20 IBU
max for this beer. With these changes it should be a great beer.
Wayne
Bugeater Brewing Company
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