jeremy
Well-Known Member
- Joined
- 3/7/06
- Messages
- 276
- Reaction score
- 46
Hey all,
I spent the weekend back on my family farm and picked up a whole heap of "wild peaches" as we used to call them, I love this fruit. Quite mealy flesh, reasonably sour/bitter, but with a big variation between different fruits. They are good to eat fresh, but a completely different beast when briefly stewed with a little bit of sugar, still quite tart, but make a nice ruby red syrup.
Anyway, to the point. I decided to take a punt and took a half kilo of the fruit (stone removed), stewed it for about 10 minutes with around 100gms of sugar, allowed it to cool overnight, and put the whole lot in a 22 litre Aussie Pale Ale, 5 minutes prior to flame-out.
I dont have the recipe handy, but it was pretty simplistic, hoping to get flavour and aroma from the fruit, it was roughly:
5kg JWM Trad
0.2kg Wheat
0.05kg Crystal
25gm POR 60min
20gm POR 10min
0.5kg Wild Peaches, stewed 5min
(around 35IBU)
US05
I have seen a lot of people trying to use Australian ingredients (wattleseed and the like) but I dont think I have ever seen anyone use Quandongs before. Do people think this could be a winner or have I made a mistake?
I threw it on a yeast cake of US05 last night and will check in on it tonight. The only thing I have noticed out of the ordinary so far is that it is very cloudy, and didnt seem to break like other beers. Is this typical with adding fruit?
Cheers all!
Jeremy.
I spent the weekend back on my family farm and picked up a whole heap of "wild peaches" as we used to call them, I love this fruit. Quite mealy flesh, reasonably sour/bitter, but with a big variation between different fruits. They are good to eat fresh, but a completely different beast when briefly stewed with a little bit of sugar, still quite tart, but make a nice ruby red syrup.
Anyway, to the point. I decided to take a punt and took a half kilo of the fruit (stone removed), stewed it for about 10 minutes with around 100gms of sugar, allowed it to cool overnight, and put the whole lot in a 22 litre Aussie Pale Ale, 5 minutes prior to flame-out.
I dont have the recipe handy, but it was pretty simplistic, hoping to get flavour and aroma from the fruit, it was roughly:
5kg JWM Trad
0.2kg Wheat
0.05kg Crystal
25gm POR 60min
20gm POR 10min
0.5kg Wild Peaches, stewed 5min
(around 35IBU)
US05
I have seen a lot of people trying to use Australian ingredients (wattleseed and the like) but I dont think I have ever seen anyone use Quandongs before. Do people think this could be a winner or have I made a mistake?
I threw it on a yeast cake of US05 last night and will check in on it tonight. The only thing I have noticed out of the ordinary so far is that it is very cloudy, and didnt seem to break like other beers. Is this typical with adding fruit?
Cheers all!
Jeremy.