Brewing Fruit Beer: Professional Brewer Brews With Fruit!
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- Опубликовано: 2 июн 2022
- Fuse Tangerine Recipe:
79% Base Malt
21% Malteurop Crystal Wheat 3L*
1 gram Hops ~ 0 IBU (To Make It Street Legal)
Ale Yeast
500lbs real tangerine puree in 15bbls late in fermentation
Apex Flavors TTB Approved Tangerine Natural Extract: 10oz in 15bbls in Brite Tank.
Adam Mills, Head Brewer at Cartridge Brewing gives an in-depth behind the scenes look into brewing the techniques he uses when brewing fruit beer. In this video we get a behind the scenes view into how Adam brews Fuse, a rotating fruit beer, in this case utilizing tangerine. This video is full of techniques, concepts, and recipe tips for homebrewers, and those looking to enter the industry.
Cartucho Brew Log Link: drive.google.com/drive/folder...
Instagram: @adam_makes_beer ~ @jungbrudekk
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Hello, I am Adam! I am Head Brewer at Cartridge Brewing outside of Cincinatti, OH. I am a former high school and university educator, and I have been making beer for a living for over a decade. My goal here is to give a behind-the-scenes look into the craft brewing industry, and to share any knowledge I have. I am not the perfect brewer, but I am always pushing myself to get better and to learn more. I have an amazing team behind me, my Assistant Brewer, Maggie, and Josh, our cellarperson and packging lead. Our goal in the brewhouse is to always aim for the bullseye, knowing we will never hit it. That mantra keeps us focused on continual growth, and helps us appreciate the journey of improving as brewers.
Great content ! Instant Sub! Cheers 🤙🏼🍻
Thank you! Please consider sharing with your beer loving friends!
Currently in Beer School and found this video super informative. Nice to see this process on a larger scale than just homebrew talk.
Thank you!
Wow, I have never seen anybody. Explain things so well and concisely like you just did. For some of us that dream on making this for a living thank you!
Appreciate the kind words!
Adam makes great brewing content! Cheers man, I'm really enjoying what you're putting out.
Thanks so much! Trying to find what works best. Learning a lot about the whole content creation thing 😃
I love this content, very informative an good advices for home brewers as well, cheers from Sweden =)
Thank you so much!
This is the kind of content homebrewers want to see, an easy like and sub. Perfect work mate, keep it up. Lots of love from Adelaide, south Australia. 🍻
Thanks so much Jared! Please consider sharing with your home brewing friends!
That was cool. Adding extracts is like this mystery to a lot of us . Thanks for then insight !
Thank you!
Love it! Great info Adam! Cheers 🍻
Thank you!
I love your attention to details. Gained another subscriber.
Thank you so much!
Glad to see this! I made a fruit beer earlier this summer. By making a puree and placing it in a secondary fermenter. When I was doing this I didn't find much information about fruit beers or how to infuse the beer. Glad to see a brewery show this process.
Thank you!
Completely agree with adding an accent from extracts. Cheers!
I never comment on videos... I really appreciate your personality and knowledge, cheers man!
Thank you!!!
Great content and super solid beer science! Sub'd! Cheers!! 🍻
Thank you!
Nice Video!!! Useful one!!
Thank you!!!
great videosssss
how do you keep the fruit puree in suspension without falling out?
subbed, cheers!
Thank you!
Thanks for the awesome detailed step by step! Do you add any lactose or maltodextrin?
I have from time to time experimented with both.
Heh, I live about 2 blocks away from Malturop. :)
Thanks for the video, nice information. I'm thinking of making a sort of tropical IPA in our micropub. Thoughts were to add frozen fruit purée after fermentation and rouse once or twice. Can you dry hop at the same or what disrupt the hop flavour/aroma? Thanks
Answering tonight on the livestream!
Im a calcium chloride and phosphoric acid guy too!
Very good ...as a home brewer would like to use Damsons (like plums)... Would you cook the fruit first?.....Mash temp 68deg.
Are you recirculating through the lauter pot immediately after mashing in or after an initial rest? How long do you rest the mash?
Great video!
When making fruit beers, do you adjust your mash ph outside the 5.2-5.6 parameters because of the acidity of the fruit?
I have a fruit beer that i made that was very popular with my friends but i feel as it sat in the keg the better and more well rounded it got. If i sent you the recipe is there anyway you could look at it and make any suggestions or changes to it? I feel its good but its missing something that could make it great! What I was shooting for was a hazy/hoppy beer with fruit flavor but I didn't want it too sweet and still wanted the hoppy beer flavor more upfront. It's pretty much what I wanted but has a tartness to it also. But like I said it's missing something
Drop it in the comments!
What's your ratio between grain and fruit?
Off topic, but I thought I'd ask. You said your system was originally set up as a decoction system. I'd assume since it's from Spec Mech that you had a mashkettle, and the a mash pump to xfer the mash from the kettle to the lauter tun, and then lauter back into the kettle. Did you originally have the grain hopper above the kettle, and paddles inside it? We have the exact same thing, if so. We are commissioning our system later this year and I'm struggling to decide whether I should keep it as is, or re-plumb to a single infusion setup. What swayed your decision?
Yup we have the same rig. Yeah I would still go for it to be single infusion. We do make a lot of lager, but I would maybe have to be lager only for me to run a decoction system. Time is the main factor.
Hi Adam, just discovered your page wile researching fruit beers. I'm in the process (fermenting) of making my first Fruit wheat beer, and I have a decent amount of Mango Puree (going to add 18oz per 2.5 gal). Would you add it at the same time, i.e, tail end of fermentation? And when you cold crash, would you not lose that fruit flavour or am I overthinking it? Thanks.
Fermenting will reduce the impression of the fruit, but you will have a more shelf stable final beer. I suggest using a high quality TTB approved natural extract to help magnify the real fruit addition that you included in your beer. Thanks for the question!
I wanna brew with this guy 😅
Cheers!
How do you deal with the PH of the fruit puree to keep it balanced and not too tart?
March Q&A?
Is your process for doing fruit beer similar to what someone like New Glarus does? I am a big fan of their beer and their fruit beers are really good, but they are SO sweet. But does everyone follow the same basic steps for fruit beer, it's just a matter of degree on the sweetness?
I am unfamiliar with their process.
How you deal with manggo fiber? Do you use real mango juice with fiber or artificial flavoring?
Good stuff again! Do you acidify your sparge water? Where does the sparge water come from and how to acidify it with your system, cheers!
Yes. The sparge water comes from my hot liquor tank. I actually use a spray bottle to spray acid over the surface of the mash bed throughout the sparge. A little hands on but better than not doing it. Especially in light beers.
@@adammakesbeer Okay cool. Nice little trick.
@@adammakesbeer No way to put an elbow on the topside of the HLT to add PA into the tank? I've seen others with combi-tuns who just have an empty elbow above the HLT water level that they leave an end cap on except for when they add acid to acidify the sparge water. Also, assume that when you use the spray bottle that you just pre-measure the PA into the bottle, add some water, and then spray it all in? Cheers!
Make a Mango Habanero FUSE and I will roadtrip to Cartridge Brewing
I will see what I can do, thanks for watching! 😀
can we make tomato beers?
Home brewer here… What brand of fruit extract is the best that I can get in home brew sizes?
I love apex flavors and it comes in smaller sizes.
@@adammakesbeer Thanks for the quick reply! I’ll see if my home brew store carries it. One more question… Do you use the full recommended dose of it, or cut it down some because of the real fruit already in it?
@@chrisinestes start with the low end recommendation, and go from there. You can order it off of their website.
@@adammakesbeer Thanks! I have a peach mead to brew next up, and I’ll use their flavor for it, I also have a raspberry sour with a bunch of puree, coming up soon, and I’ll try their raspberry flavor, too.
@@chrisinestes let me know how they turn out!
What’s your pitch ratio on fruit per bbl?
Great question! If I am repitching yeast on this beer, I would use 2.2lbs per barrel of beer (per the advice I received from Imperial Yeast). If I am using a new pitch of dry yeast I would use two 500g packs of ale yeast.
@@adammakesbeer thanks for replying. I own brewery in the Tampa are called Soggy Bottom Brewery and besides our blackberry wheat, we’ve always struggle to find a good balance between fruit flavor, acidity and sweetness. Great video
@@lucasrizor3251 Thanks you! You know, this whole brewing thing really is a journey. It’s a big part of why I want to do this. I want to share what I am doing, learn from others, and keep getting better. Cheers!
When did you add the fruit extract ?
I add it in the brite before transfer.
Does amoretti fruit extract kick up fermentation after adding? The first three ingredients in my jug of raspberry extract are cane sugar, dextrose, and fructose. Then finally raspberry. I assume you are using a different product.
@@scottgoebel4671 I would assume that the amoretti would kick fermentation back up. I am using a small amount of natural extract, which doesn’t have any fermentables in it. Am I making sense?
@@adammakesbeer are we talking about extract or puree??
@@brayantcharriez9853 sorry let me try and clarify 😂. I add real fruit purée to the fermenter toward the end of fermentation, and allow it to ferment completely. Then I add a natural extract to the brite tank.