therealthing691 Posted November 26, 2022 Share Posted November 26, 2022 (edited) The way i am going to prepare the fruit this time is blitzed / pureed as normal but 2litres or less of water so wort size will be less so the total will be 25L . I will be heating fruit to 78c and then filtering out the solids >I usually just puree then put in commando. Should be a clearish purple color at the end .At least thats what i am hoping for cheers PS : Invert sugar will be self-made by table sugar and citric acid it works well have done a few times also fruit will be added at about 24-30hrs as i am using kveik voss at 35-40c Edited November 26, 2022 by therealthing691 3 Link to comment Share on other sites More sharing options...
therealthing691 Posted November 26, 2022 Author Share Posted November 26, 2022 also i am thinking of adding peppercorns to the boil for spice but unsure will do some more research Link to comment Share on other sites More sharing options...
ben 10 Posted November 27, 2022 Share Posted November 27, 2022 why not go coriander seeds? Used in wheats already. Or mountain pepper (australian) 3 Link to comment Share on other sites More sharing options...
therealthing691 Posted November 29, 2022 Author Share Posted November 29, 2022 I can see where you are coming from coriander yes in a wheat beer and dont think it would add to this fruit beerThis isn t a wheat beer has none in it at all .Pepper is a yes going to use 3grams as I only want it as a tiny after taste spicy with the fruit as with the amount of fruit It will be very fruity . The reason for calling it a Belgian is the invert / candy sugar cheers Link to comment Share on other sites More sharing options...
therealthing691 Posted December 13, 2022 Author Share Posted December 13, 2022 (edited) Didn't add peppercorns 40hrs 1060 to 1010 at 38c all done .I expected the FG to be higher but the voss must have been extra hungry LOL is very tart will post some pictures after cold crashing which will be 3 or 4days cheers Edited December 13, 2022 by therealthing691 typo Link to comment Share on other sites More sharing options...
therealthing691 Posted December 14, 2022 Author Share Posted December 14, 2022 just down to cold crashing temp will see how clear we can get it 3 Link to comment Share on other sites More sharing options...
therealthing691 Posted December 23, 2022 Author Share Posted December 23, 2022 well the final colour is purple Brown not what i was hoping for so will be no caramalt next time and will use light lager malt as a base. All in all nice taste tart and a little sour cheers 2 Link to comment Share on other sites More sharing options...
therealthing691 Posted December 28, 2022 Author Share Posted December 28, 2022 not as clear as would have liked but all in all tasty 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted December 28, 2022 Share Posted December 28, 2022 1 hour ago, therealthing691 said: not as clear as would have liked but all in all tasty Interesting colour. 1 Link to comment Share on other sites More sharing options...
therealthing691 Posted December 28, 2022 Author Share Posted December 28, 2022 yes it looks that and brownish in certain light not what i was expecting but is tasty ..So i will adjust base malts .I have been trying different types .Lager light seems to be the best as it is ultra light Hue in most fruit beers as it lets the fruit shine 1 Link to comment Share on other sites More sharing options...
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