I’m contemplating a recipe that is clean fruit beer, no souring, no bugs. How would something like this turn out?: 5-6% abv 75% Pilsner malt 20% flaked wheat 5% Honey malt or Caramel 20L 20 IBU, just bittering WY1318, ferment low Higher Na and Cl, lower SO4 3 lbs fruit per gallon 1 vanilla bean per 5 gallon Thoughts on how something like this would turn out?
No idea on the water chemistry , yeast and honey malt. My fruit beers have anywheres from 4 to 8 lbs of fruit per 5 gallons which is plenty for me. t-58 and another Belgian dry yeast have given me super results, the t-58 especially with raspberries.
Without knowing details of type of fruit, hard to say whether you have enough. 20 ibus sounds high to me for a fruit beer, though. Peach or apricot would go well if you can bring out the juicyness of the yeast, and a deft touch of Amarillo added in the whirlpool or dry hop might complement.
I’m making a strawberry wheat beer today and using some lactose (8 ounces). Hopping to 12 ibu with perle. Grist is just pilsner and wheat/oats. I’ve made this recipe before and lactose definitely helps backsweeten so you aren’t just left with tartness from the fruit. This beer is meant for non beer drinkers like my wife’s friends so YMMV in terms what you are aiming for in a fruit beer. Here was the beer the last time I made it. Btw I usually do 1lb of fruit per gallon of beer so take that for what it’s worth.
Trying to get away without using lactose. You think 5% Honey malt would be enough sweetness? And maybe I sub in flaked oats instead of flaked wheat for body then for body.
You can use wheat alone just fine. Honey malt will definitely add sweetness. Just mash higher for some body. I do a small amount of oats cause I’ve played with this recipe a few times and I finally got it where I want it. I think you are gonna be better served using a more neutral yeast like Chico than using an expressive yeast like 1318 but that’s just my opinion, I like to keep my variables down to let the fruit come through. I’ve never used vanilla in a fruit beer so I can’t comment on that but I’m interested in what you are hoping to gain.
I did this with L3 a while ago. I used pils DME to the tune of 1.045 og and threw 9lbs of raspberries into it after fermentation was complete. It sucked. The yeast and fruit kind of worked against each other in the final product. I had done a wit that used wyeast forbidden fruit yeast along with 6lbs of raspberries that was phenominal and expected more from 1318. What I got was a muddled wreck. I also agree with mashing high and utilizing some flaked adjuncts to build body as the fruit will dry out the final product and thin out the mouthfeel.
Chico and k-97 have both worked well for me although k97 blows a massive Krausen. By all means try doing some oats although overdoing it can definitely be an issue. Please remember to use rice hulls. Lactose can also add to the perception of fuller mouthfeel and imo perception is everything.
I'e used honey malt a couple times recently. I put a whole pound in a 5 gallon batch, about 8%, but only got a little sweetness. Subtle, for sure. Of course that's just my opinion.
I prefer wheat over oats. In my experience Vanilla should give you a similar effect as lactose in a fruit beer. 3 lbs per gallon seems pretty excessive. I use similar amounts as Gorm does and you should get plenty of flavor (freeze if using fresh fruit)
I actually just ordered a can of vitners harvest strawberry purée. Plan on dumping the whole can into primary after one week.
Seems reasonable. Carahell might add a nice sweetness that is a little less obtrusive, if you are using a delicate fruit. Blueberry, IME, and strawberry, according to many, are difficult to set apart from the malts.
Carahell is great especially in a low Abv fruit beer. Adds a lot of depth to the beer. Was thinking of recommending that but might not be necessary with honey malt if sg is high enough
I recently made a kumquat saison (didn't use a traditional saison yeast, though... went with WLP644). -80% pils, 20% wheat -23 IBU of Magnum -Secondary with 6.5 lb of whole frozen kumquats on 3 gal of wort Easily the best beer I've made yet.
Hell ya! Just planted a couple mandarin trees and a kumquat. It crossed my mind throwing kumquats in a beer. Being that they’re hard to find. Natures sour patch kids. Also gonna pick up a loquat tree, another idea for a fruited beer.
