I have started to plan the next type of beer and this time I'm aiming to make a fruity ale. It's a bit early in the season for the fruit I'm planing to use and they won't be available in any supermarket until summer . So Insted of waiting a couple of months I been thinking of using dried fruits such as apricots and mangos. I would appreciate if more senior brewers could give there opinion about: Are there any difference between how you prep. the dried fruit before puting into the secondary frementation? I would like to hear how you prepared the fruit e.g cut into bits or did you make puree? How long should the fruit ferment? Are eco dried fruit (without preservative) to be prefered? Lastly any tips on hops? Looking for something intressting that can enchance the flavour and aroma. Hops such as mosaic are nice but I'm looking for something preferably without hints of citrus.
I use fresh or frozen fruit I grow. I cook the fruit till it begins to boil and use a immersion blender to lightly break skin. After that dump the cooked purée into the secondary till it stops. Fermenting, usually 2-4 week. I used dryed mangoes a friends had by tossing the dryed fruit into the secondary for the same time period. Personally, I prefer fresh oT frozen fruit. Better flavor to me.
@GormBrewhouse were you pleased with what the dried mango brought? How much did you use, and what beer style?
I do not brew with fruit, at least not in dogs years, but I do know that some dried fruit is loaded with additional sugar. That is in addition to the natural fructose so be sure to check if any sugar is added and compensate accordingly. Consider your yeast and fermentation temps carefully. Some yeast, especially at warmer temps can add a fruity/estery compounds which you may or may not want. Personally I would be using a Saison yeast, carefully. Finally, if you are looking to rush this project because you can't wait for fresh fruit, prepare to be disappointed. Brewing with a hard schedule is fine, but expecting to get a certain result from a shortcut it will inevitably lead to disappointment. This does not mean your beer will be bad, or even less than great. But if you want to brew with fresh fruit, then brew with fresh fruit. Anyone can tell the difference between a fresh slice and dried and it will certainly show in the finished beer as well. Cheers
Ripper, used .75 lbs of mango in a pale ale. Also have used fresh mango. To me, fresh fruit gives more, better flavor. Could be I did not use enough dryed. Used 3 lbs of mangos fresh. Raspberries 3.5 lbs Blueberries as high as 6 lb and as low S 1.
