| 60 minute, 3 gallon boil. All hops were in pellet form. Flavor hops were
added with 30 minutes remaining in the boil. The chopped up fruit was frozen
for several days,
and then placed in a grain bag, and added to the primary fermenter
3-4 days after the wort was boiled. This allowed the California Ale
yeast some time to establish itself and outcompete anything that was
left on the fruit.
Interesting results. The flavor of the fruits was definitely there,
but none of the sugars were. The papaya was the dominant flavor that
I noticed, but was strange without the accompanying sweetness that I’m
used to when I eat it. Overall, not a bad beer, but not one of my better
ones.
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