Hey all, quick question. Brewing a wheat beer for my sis to celebrate her 3rd baby girl being born, I’ve brewed wheat beers before but never with fruit or adjuncts. I would like to a achieve a nice ‘bright pink/color using raspberries and strawberry, how much lb of purée would I need per gallon to achieve this nice color without going into the realm of those slushee beers? cheers!
Not sure on the purée but I just made a fruited sour with that new Philly Sour yeast and used 6# of organic raspberries that I bought fresh, froze, and then thawed. Was basically purée when I added it. It’s insanely pink in color and raspberry in flavor and no it’s not thick or anything like the crazy over fruited slushie style beers. Raspberries are potent, doesn’t take much. Would take almost 3-4x amount of other fruits to get that level of saturation.
This Homebrewer used 1# per gallon of Juneberrys in a saison. I think the same for your recipe would work too. Sorry for reusing someone else’s pic.
For raspberries, I'd 1/2 lb per gallon for a noticeable pink color, 1 lb per gallon for a deep pink color. That's based on non-pureed fruit. I haven't used raspberry puree by itself (as the only fruit), so I can't comment on that.
As a side note I like adding a very small bit of maltodextrin or lactose that won’t ferment out to make the fruit flavor pop a little more.
sounds like a great technique, something else that just popped into my head, how long is it supposed to sit on the fruit of doing it in secondary ?
Stay away from that canned stuff. I get the same flavors from those vintners harvest products I do from canned tomatoes.
It should sit on (usually under) the fruit until all the sugars from the fruit have fermented. In my experience, that's normally at least a week. I'd recommend erring on the side of longer rather than shorter, especially if bottling.
