Hey all, So I´ve been homebrewing for a year now with good results. I´ve been doing mainly IPAs and now want to show of a little to my relatives doing a beer for the Family´s Christmas. I´m twiking a recipe of a "Red Blonde" - not calling it a red ale since i´m not using any malt to achieve the redness, ther I´m using Hibiscus. I really want to throw some passion fruit and mangos to give this extra tropical and refreshing note, since i live in Rio de Janeiro - Brazil - and here, during Christmas, we can even get a night about 95F (35C). Chose the Blond Ale because since 80% of my parents are light lagers drinkers I want something easy to drink 9but not a wit) so they really enjoy it because of its taste, and not because it was made by me....LOL Nearly all places I reffer to attested that the best method was to puree the fruits and freeze it. Then add it in the secondary. I was thinking in using 2-3lb (1-1.5kg) of mangos and one passion fruit for a 7gal (26L) batch. One friend of mine had some really good experience adding passion fruit to the boil @10min. He added 3 passion fruits and got a little too much of passion fruit taste, but it was clearly there. So what I want to ask you guys: 1) Are those intended amount of fruit good for a 7gal batch? 2) Have you guys had any good experience adding those fruits during boil? If not, would you give that a shot? 3) Do you guys think it is mandatory to add those fruits at the secondary or I could just toss them in with 1oz of Dryhop Hops when fermentation is about 1.020? Thanks a lot for your replies.
