I am going to be brewing in a day or two (either a Wit or a Hefewezien) I think an addition of peaches or apricots would be a nice touch for summertime. However I'm also thinking about grilling them (possibly over cedar or hickory) my question is how and when should I add them. Should I purée them.
Grilled fruit addition
- Thread starter JoeDFH
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Stauffbier
Well-Known Member
I did this with a Spiced Pumpkin Porter that I made. I hacked up a huge pumpkin, sprinkled brown sugar and cinnamon all over it, and then I charred it on the grill. After it was charred I wrapped it in foil and let it continue to bake over in-direct heat until it was very tender. Then I pureed it and dumped it in to the mash. It turned out to be one of my best creations! I'm still aging a few bottles, and they get more fantastic as time goes by.
With that said I would imagine you could do the same, or you could probably add the chunks or puree to a secondary.
With that said I would imagine you could do the same, or you could probably add the chunks or puree to a secondary.
Stauffbier
Well-Known Member
If you like porters and pumpkin beers you won't be disappointed!
Keep in mind that grilling any type of fruit and putting it in beer will also provide a smoky character to the beer. Everyone's tastes are different, but I only like smoke character in darker beers. I'm not sure if I would like it in a Wit or Hef. That's just me, though.
I'd grill them, then puree them and then dump them into a secondary and rack the brew on top of it after active fermentation stops and leave it there for a few days to a week, depending on how much flavor u want.
Stauffbier
Well-Known Member
I'm assuming you do extract, since this is in an extract sub-forum? My recipe is all grain, but it can be converted.
Similar threads
