As an experienced sommelier and brewer, I can provide you with some guidance on how much fruit puree to add to beer. The amount of puree you should use depends on the desired flavor intensity and the type of fruit you are using.
Typically, our customers use anywhere from 1/2 to 2 pounds of puree per gallon of finished beer. To put this into perspective, let's consider a 7 barrel system, which yields approximately 217 gallons of beer. For this system, you could use anywhere from 109 pounds to 434 pounds of fruit puree.
The dosing of fruit puree depends on the flavor profile you want to achieve. Fruits with subtle flavors and esters, such as Strawberry, Blood Orange, and Red Tart Cherry, usually require the higher dosing of 2 pounds per gallon. This ensures that the fruit flavors are prominent and noticeable in the final beer.
However, it's important to note that the dosing is not an exact science and can vary based on personal preference and the specific fruit being used. Some fruits, like raspberries or blackberries, have more intense flavors and may require less puree to achieve the desired taste. It's always a good idea to start with a smaller amount and adjust accordingly based on taste testing.
When adding fruit puree to beer, it's essential to consider the overall balance of flavors. Too much fruit puree can overpower the beer and result in an unbalanced brew. On the other hand, too little puree may not provide enough fruit character.
In my personal experience, I have found that using around 1-1.5 pounds of fruit puree per gallon of beer often yields a pleasant and well-rounded flavor profile. This amount allows the fruit flavors to shine without overpowering the beer's base characteristics.
To summarize, the amount of fruit puree to add to beer can range from 1/2 to 2 pounds per gallon, depending on the desired flavor intensity and the type of fruit being used. It's always best to start with a smaller amount and adjust based on taste testing, ensuring a balanced and enjoyable final product.