So I’m getting ready to try this out. I’m going to make an extract beer simply because it’s quick and easy. Here’s my tentative plan:
3 pounds of wheat extract
3 pounds of light Pilsen extract
.5 pounds of dextrose (hopefully brings out more of the stone fruit/fruity notes)
Going to pitch 2 packs of the philly sour and hold the temp at 75 the whole time in order to hopefully bring out some more of those fruity notes as well.
I’m then going to add 10 oz. of this:
https://amoretti.com/collections/craft-purees/products/raspberry-craft-puree?variant=6348476350496
They recommend between 1-3 oz per gallon, so I’m going to split it down the middle. I’m considering two ways of adding the fruit:
1. Adding it directly to the fermenter when fermentation has nearly or completely finished.
2. Adding it directly to the keg to mix in with the fully fermented beer.
Any thoughts on which way would be better and why would be greatly appreciated.
I’m also considering doing some light dry hopping for an extra dimension as well.
Thanks!