The Brewer's Apprentice by Greg Koch
Author:Greg Koch
Language: eng
Format: epub, mobi
Publisher: Rockport Publishers
Published: 2011-08-23T16:00:00+00:00
At Denver’s Wynkoop Brewing, a brewer adds roasted pumpkin to the mash. Homebrewers should use smaller chunks to compensate for a smaller system.
CHERRIES AND MANGOS
These both have milder flavors. To have an effect on the final brew, you will need to add as much as 2 pounds per gallon (240 g per liter).
BLUEBERRIES AND STRAWBERRIES
These require similarly high dosing along with a lighter base beer: Add as much as 2 pounds per gallon (240 g per liter). When brewing with lighter-tasting fruits, it’s best to work with lower hopping rates.
CITRUS
Citrus fruits make a delicious complement to American hops. When brewing with them, all you want of the fruit is the peel and zest to use as a spice. Sour oranges, such as Seville, work well, as do tangerines and grapefruit. The zest or peel of one orange added at the end of a boil will add a basic citrus character to your brew.
FORMS OF FRUIT
If you’re not brewing with whole fruit, you will need to adjust your dosing. Fruit purées do not contain seeds, making them about 10 percent more potent (10 ounces, or 280 g, of purée is 11 ounces, or 310 g, of fruit). Juice is even more potent, though the final flavor depends heavily on the quality of juice (look for farm-fresh instead of sweetened and pasteurized). A juice concentrate needs anywhere from 2 to 6 ounces per gallon (15 to 45 g per liter) to impart flavor. Read the concentrate label for its fruit equivalent to plan a more accurate addition.
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