From the HBD Archive
From: "CMD 2NDLT ALBERT W. TAYLOR " <S94TAYLOR@usuhsb.ucc.usuhs.nnmc.navy.mil>
Subject: RE: Strawberries, Pectic Enzyme
Date: 1992-07-10 21:54:00 GMT

I have brewed 3 or 4 batches of strawberry ale, and have had pretty good
results of the last two. I would recommend adding the strawberries around
the same time you would dry hop, after most fermentation has subsided, to
reduce "scrubbing" of the volatile strawberry essence. The little sugar that
is present in the fruit may be enough to affect carbonation, so I would
let the fermentation go at least a few more days. You can add the berries
to the primary, but definitely rack after a few days. I wouldn't recommend
adding the fruit just before bottling. Pectic enzyme works very well to
reduce the pectin haze caused by heat pasteurization, which I would strongly
recommend you do. I use 1/2 Tablespoon per gallon, and it worked so well
and so quickly that you could probably cut back to half that. The stuff works
in less than 24 hours.

I forgot one other thing: I use about 1.5 lbs./gallon of beer, and end up
with an awesome pink-amber color, strong strawberry nose and finish, and a
mild strawberry flavor. Tastes best after it is allowed to warm up a bit
out of the fridge. Good luck with it!
Al Taylor
Uniformed Services University, School of Medicine, Bethesda, MD


Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.