« on: Today at 12:29:33 PM »
erockrph, I have a saison with pilsner, munich, and wheat 75/20/5 almost done fermenting with Belle Saison(1.049 down to 1.05) and another lined up for this weekend with 90/10 pils to munich II with a blend of 3724 and 3711). I have been thinking about blackberries in secondary. Either puree from the LHBS or trying to source local fresh berries. Any thoughts on which might be a better base for the blackberries? This will be my first fruited beer. The LHBS has one 3# can of Beer/wine puree and a larger 6# can labeled as wine use. I will be in local farmer's market tomorrow and should be able to find fresh, just not sure on price point. Any thoughts would be greatly appreciatedGoing to try and brew SaturdaySaison is one of my favorite styles for adding fruit. The tart, dry finish works really well with a lot of fruit. My freezer is loaded with currants and gooseberries right now. I think a good amount of it will be going into a saison.
4.5# pilsner malt
4.5# wheat malt
1.2oz chocolate wheat for some color
1.0 oz Styrian Golding 60 minutes
1.0 oz Styrian Golding 5 minutes
Saisonstein's Monster yeast
49 oz apricot puree after primary fermentation
Been on a saison kick lately and adding some fruit (albeit puree and not fresh) is something I've been wanting to try.
I've only used fresh blackberries, but they can certainly be messy and can be expensive. I've heard good things about puree. 1lb/gallon is the absolute minimum, but I'd push it to 1.5-2lb/gal if you want any significant fruit flavor.