Within the BJCP 2015 guidelines they give examples of commercial beers that fall within most of the categories. I have taken all the commercial examples referenced in the guidelines and listed them in the table below. So if you are curious if the beer you are drinking is a ‘standard commercial example’ of a particular beer style then just search for it here. If you want more information on a particular style then take a look at this post.
Most people believe that when you add fruit to fermenting wort, the ABV of the resulting beer will dramatically increase due to the amount of sugar added with the fruit. Well, that is probably not going to be what happens. The problem with above logic is that they are considering the amount of sugar added with the fruit but they are disregarding the amount of water in the fruit.
This weight should exclude pits, seeds, stems, etc. Of course this will no be a perfect weight because there may still be things like pulp that cannot be removed but generally the weight is very low compared to the total weight of the fruit added.
2. The Brix of the fruit. The easiest way to get this is with a refractometer but if you don’t have one of those then you may be able to get the info off of the label of the container. Or as a last resort fine the percentage of sugar in the fruit via a Google search. This will probably be pretty close but an actual measurement is definitely better.
3. The OG of the beer you are adding the fruit to. This is the ORIGINAL GRAVITY and NOT the current gravity.
4. The weight of the beer. Granted, you probably didn’t weigh the beer when you pitched the yeast but you can still get the figure if you know how many gallons of wort you started with.
So if I started with 5.5 gallons of 1.055 wort then the weight would be 1.055 * 5.5 *8.36 = 54.8 pounds
(Weight of the beer from #4 * Brix/Plato of the beer + weight of the fruit addition * Brix/Pato of the fruit / Weight of the beer + weight of the fruit addition)
To keep you from having to look up the Brix if you don’t have a refractometer just use the following table
So what happend if we add a fruit with a lot of sugar in it like figs? Side note, I have me a beer using a fig addition and it’s awesome!
As a general rule the addition of fruit will not have a significant affect on the gravity of the wort so the ABV is usually not that much different with or without the fruit addition.
Changed the yeast to GY054 instead of the original yeast. Hoping for a nice soft, pillowy mouthfeel with a nice citrus flavor and aroma.
Changing up how I’m adding the water additions. I am adding just enough minerals to get the Calcium to a minimum of 40-50 in the mash and adding the acids to get the pH down to 5.3.
Using a 50/50 ratio of Phosphoric acid to Citric acid to reduce the mash Ph. Hoping the citric acid will add some citrus flavor without bitterness.
At flameout, allow temp to drop to 190 before adding whirlpool hops, keep temps in the 180-190 range for the entire 30 minutes for the IBU’s to be extracted. Since the wort is not boiling we are not losing any of the oils in the hops. Should get a lot of aroma without much bittering. So a smoother flavor.
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