[erockrph]

"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." erockrph

Are those weights for both purees and fresh fruit?

I've only used fresh fruit. I will defer to someone with experience with purees to comment on that.

[erockrph]

Eric, Red X malt shouldn't need an enzyme boost. It's pretty savvy malt on its own. Either way, it can't hurt to have the pils in there. Looks like a good recipe, I brewed something similar last year that was pretty decent.

Good to know. I did want to push the hops a bit in this one, so I took steps to make sure this dries out to the level I want (long, low mash rest; Amber Bitter water profile; extra pils malt for enzymes; etc). If the malt character is as nice as it smelled in the wort, then I may try some maltier applications (Dunkel/Bock) this fall. I will feel more comfortable letting it ride at 100% of the grist in those instances.

I also called an audible on the hops. I realized that 90% of the beers I've brewed over the past year or two have featured either Sterling or Motueka as one of the main hops. I ended up bittering with Mandarina Bavaria, and using 2.5oz Mandarina and 1.5oz of Apollo in the hop stand. So I'm basically tring to make an American Pale Ale disguised as a German red lager

[69franx]

"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." erockrph

Are those weights for both purees and fresh fruit?

I've only used fresh fruit. I will defer to someone with experience with purees to comment on that.

One more follow up here. I went with fresh red and black raspberries, no fresh blackberries to be found at the local farmers' market. Should I let this run at higher saison temps to finish or more at ambient temps (70-75) currently in my basement

[erockrph]

"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." erockrph

Are those weights for both purees and fresh fruit?

I've only used fresh fruit. I will defer to someone with experience with purees to comment on that.

One more follow up here. I went with fresh red and black raspberries, no fresh blackberries to be found at the local farmers' market. Should I let this run at higher saison temps to finish or more at ambient temps (70-75) currently in my basement

Which yeast are you using? I've only fruited saisons using 3711, and in those cases I add them in secondary and let them sit at ambient for 10-14 days before packaging. I prefer to add fruit at ambient to try to keep as much of the volatiles from blowing off. I don't know if 3724 has different requirements for finishing out fruit added in secondary.

[69franx]

Thanks Eric, I used belle saison, and now have it at ambient, cant wait to try it out in a couple weeks

[brewinhard]

Kegged my altbier and made a starter for my special bitter coming up.

[HoosierBrew]

"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." erockrph


Are those weights for both purees and fresh fruit?

Overlooked your post,Frank -  I use fruit purees exclusively now (after a few early racking nightmares with fresh fruit).  The amounts aren't interchangeable between the two IMO. Purees are more concentrated than fresh fruit because purees don't have the skins, seeds, pits, stems, etc., that fresh fruit does. I think using half the amount of puree than fresh fruit is a good starting point, then adjust on the next one. It's tough to advise on amounts because everybody has a different goal and preference for their beer. Example - I might only add a couple lbs of cherry puree to a quad (Three Philosophers style) to get a slight cherry background character since it's for me, but if I make a cherry beer for my wife (who wants an absolute fruit bomb) then it might be a couple 48 oz cans of puree.

[Wort-H.O.G.]

"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." erockrph


Are those weights for both purees and fresh fruit?

Overlooked your post,Frank -  I use fruit purees exclusively now (after a few early racking nightmares with fresh fruit).  The amounts aren't interchangeable between the two IMO. Purees are more concentrated than fresh fruit because purees don't have the skins, seeds, pits, stems, etc., that fresh fruit does. I think using half the amount of puree than fresh fruit is a good starting point, then adjust on the next one. It's tough to advise on amounts because everybody has a different goal and preference for their beer. Example - I might only add a couple lbs of cherry puree to a quad (Three Philosophers style) to get a slight cherry background character since it's for me, but if I make a cherry beer for my wife (who wants an absolute fruit bomb) then it might be a couple 48 oz cans of puree.

+1 that's good advice. Made a peach ale once and used a 48oz can purée........too peachy galore  for my tastes for sure.


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[69franx]

Thanks Jon and Ken. It's on about 6# of fresh then frozen raspberries since Saturday night. I'm leaving town at the end of the week, so if it's tasting good by thursday, I will be pulling the bagged fruit. If it's not where I want it yet, it's going to sit for another week before I get around to bottling it

[JT]

Thanks Jon and Ken. It's on about 6# of fresh then frozen raspberries since Saturday night. I'm leaving town at the end of the week, so if it's tasting good by thursday, I will be pulling the bagged fruit. If it's not where I want it yet, it's going to sit for another week before I get around to bottling it

It took a good 3 weeks for my sour cherries to give the flavor I wanted. 
This beer sounds great, btw. 

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[69franx]

Thanks JT, if I ever get to a club meeting I will bring a couple

[Wort-H.O.G.]

big weekend and next week planned as I'm taking some time off for some home projects and brewing.

Have an IPA planned (hops still open...something different), Northern German Pils, Summer Wheat Ale, and some apple cherry cider.

Getting pumped thinking about it 

[69franx]

Sounds like an awesome week Ken.
No brewing for me, having a little family reunion/vacation on the beach in New Smyrna Beach Florida. Will make not brewing a little easier to take, 

[Wort-H.O.G.]

Yeah love my wife and fam but they are all going to visit my wife's nephew and new baby so I have time to do projects, brew, and relax with a home brew....(Written with tears of joy)


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[brewinhard]

Brewed a special bitter today and nailed my numbers (mostly, at least).  Letting the kolsch warm up a bit to finish out.