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Gabe H
01/02/14 07:36 PM  
Fruit in the mash
Any experience with adding fruit to the mash? I've got a bunch of scuppernongs (golden muscadine, a grape native to SE US) in the freezer. Inspired by Crooked Stave and Anchorage, I've experimented with adding citrus and rhubarb to the kettle so far with good results. Looking at different processes for beers with grapes, I found that Allagash adds grapes to the mash for their Victor & Victoria. Giving it a shot tomorrow using a lot more fruit than I think Allagash does. Please share any experience you have adding fruit to the mash.
Luke
01/05/14 01:47 PM  
Re: Fruit in the mash
Added 10 lbs (net) of roasted squash to a mash a few months ago. The resulting Helles/Octoberfest was great.

Not sure why you would do this with grapes though, unless it was a no boil Berliner or something. Winemakers do not typically boil the must. Just make sure to account for the ridiculous drying potential of the fruit sugar.
 
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