I'm looking to make a passionfruit brew to act as a nice refresher for the summer months.
I've got two recipes that are almost identical and both call for 950ml of mango puree and 475ml of passionfruit puree. One recipe says to add 5 minutes before the end of the boil, the other says to add to secondary.
I've not done a fruit beer before so I'm not sure what the difference between the two approaches will be. I'm going for fruit flavour and a little sweetness rather than sour.
If I were to guess, I'd say that secondary would provide more sweetness and flavour (as not all of the puree sugars would be gobbled by yeasties)?
Any advice on the differences between end of boil and secondary for puree would be appreciated.
I've got two recipes that are almost identical and both call for 950ml of mango puree and 475ml of passionfruit puree. One recipe says to add 5 minutes before the end of the boil, the other says to add to secondary.
I've not done a fruit beer before so I'm not sure what the difference between the two approaches will be. I'm going for fruit flavour and a little sweetness rather than sour.
If I were to guess, I'd say that secondary would provide more sweetness and flavour (as not all of the puree sugars would be gobbled by yeasties)?
Any advice on the differences between end of boil and secondary for puree would be appreciated.