sam
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- 4/11/03
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Hi all,
Planning to brew a basic pale ale tomorrow.
5kg Powells Ale
500g Powells Munich
SG about 1045
Bitter to 25IBU's with fuggles/hallertau
Wyeast 1099 Whitbread
Then I came to the realisation that the apricot tree is laden with fruit.
I was thinking of adding about 4kgs of fruit (got this amount from "Designing Great Beers") into secondary (glass) and leaving it to do its thing for about a month. Maybe chop fruit up small or puree it.
Anyone used apricots or similar before? How much fermentable sugar does it add? Any advice would be appreciated.
Thanks,
Sam
Planning to brew a basic pale ale tomorrow.
5kg Powells Ale
500g Powells Munich
SG about 1045
Bitter to 25IBU's with fuggles/hallertau
Wyeast 1099 Whitbread
Then I came to the realisation that the apricot tree is laden with fruit.
I was thinking of adding about 4kgs of fruit (got this amount from "Designing Great Beers") into secondary (glass) and leaving it to do its thing for about a month. Maybe chop fruit up small or puree it.
Anyone used apricots or similar before? How much fermentable sugar does it add? Any advice would be appreciated.
Thanks,
Sam