Kriek, again

[beersmith]

team,

brewing a kriek this weekend based on Geoffs Kriek (#100 on "our homebrews" http://www.homebrewandbeer.com/ourhomebrews.html ) recipie as follows

1 can Cooper's Brewmaster Pilsner
500g dried light malt
500g glucose
300g dried corn syrup
150g rasberries
Safale yeast

BREWING NOTES The mighty 100th! I based this recipe on Frank Akers' cherry Kriek. The ingredients were boiled for approximately 20 minutes. During the boil, the house was filled with the aroma of malt and rasberries. Mmm … beer-jam.

a few quick question pre brew;
1. planning on putting malt, glucose, corn syryp and substituting rasberries with cherries (150g) and using spring water - how much water should I use in the boil?
2. I am gong to start boiling the ingredients from cold, is this the best way or should I add when water is boiling?
3. After the 20 minute boil I'll strain through a filter (good ol' boiled stocking) into fermenter then add the coopers pilsner kit, then top up with spring water until correct temp (20 - 27degC) then will add the Safale yeast - this sound OK?

Word.

[freekq]

Beersmith,
I gave this a kreik back on 11 October and am just starting to get a taste that is palatable. The Mrs and I had a try on the 13 November and it was certainly to green with no taste of raspberry.

I used this combo:
1.7 kg Thomas Cooper's Trad Draught
500g light dried malt
500g dextrose
500g dried corn syrup
150g frozen raspberries
15 g Brew Cellar English Ale yeast

Frozen raspberries were used as it was out of season. On reflection, I think there is too much dried corn syrup and I have since read that 150 g is probably the most needed in a batch.

[Kevnlis]

I must be missing out. Does 150g of rasberry really come through? I have done alot of fruit in beer but never tried rasberries because of the cost.

[freekq]

I bought a 400g bag from Safeway for about $5.00 (on sale) and used 150g with the rest going to the Mrs for desert .

The taste I have got at the moment is very subtle, more like an after taste. If I was going to do it again, and i'm certainly not convinced at this stage, I would double the amount to 300g. Thus leaving approx 100g for the Mrs to enjoy for desert

[BadSeed]

I used 1.5KG of cherries in this - http://www.homebrewandbeer.com/forum/vi ... ight=kriek

There was no taste of cherries at all, but it's a nice beer.
Next time I will put the cherries in the secondary about 2 days before bottling. I may even strain them and just use the juice.

[Chris]

I reckon 2kg minimum of fruit. And that's just to get a base-level taste.

And secondary is the way to go for fruit.

[earle]

I've used 2 tins (375g?) of raspberries in syrup with a coopers cerveza and you could definitely taste a hint of raspberry, a little like cough syrup. I reckon the more tasteless the base beer (cerveza), the more easily the fruit will come through.

[Chris]

Definitely. The best option is always a fairly neutral base beer- often malty beers are the best IMO. It gets a lot harder with highly hopped beers.

[Boonie]

Definitely. The best option is always a fairly neutral base beer- often malty beers are the best IMO. It gets a lot harder with highly hopped beers.

I normally use Coopers Blonde, minimal taste, so that the Fruit Flavour has a chance to shine.

I am starting to move into all-extract, so one in the future will be "Malty" and fruity

Cheers

Boonie

[Chris]

Yeah, the blonde and wheat beer styled-kits seem to work well.