Using dried fruit

[Mad Scientist]

A while back, I bought a bag of dried cherries from SAMs land of mass consumption.

As I was eating them (and they were GOOD), I though to myself (as we all do), "Man, these would be great in a beer" <-----and if you are not having these thoughts yet, you will....

Anyway, the cherries were sweetened, so I located an organic source (at $8.99/lb yikes!) that has nothing added.

The questiions here:
1. has anyone used any sort of dried fruit?
2. What would the weight usage be?

My thoughts on prepping these for use is put obliterate them in a blender, then add some dark rum just enough to cover, then let it sit for about a week, and then toss the enitre slurry into the secondary. I was thinking a pound should do it since there are no pits to deal with and they are dried, so the weight equivenlent to fresh cherries is much higher (but how much??)

So...thoughts and comments everyone....

[nelstrodomus]

The percentage by weight(?) of cherries is about 86%...

source: http://www.thefruitpages.com/contents.shtml


So if you figure out what the water content of dried cherries (about 15-25%) is you could use a little math and figure out the conversion from dry and whole cherries to add to the beer...nothing I care to do this early in the morning :)

Good luck!

[Mad Scientist]

Well, I did some googling, and sent an email to www.cherrystop.com. They responded pretty quick, and said that 1 pound dried is about equal to 8 pounds pitted fresh.

So now that questiion goes to how much to use. Designing Great Beers Suggest usage of 2 pouinds per gallon of fresh cherries....

[Cosmic Charlie]

I think your method will work fine. I've experimented a little with raisins using the Dogfish Head Raisin D'etre method (http://www.beertown.org/pdf/BestBeersAmerica4.pdf : see page 5). That is, soaking them in hot wort then running them through the blender. I've varied the amount from 6 oz to 16 oz with good results.

Edit: I suppose the question of how much to use depends on if you want a cherry flavored beer, or a beer with subtle cherry notes.

[Mad Scientist]

How I missed thhis, I dunno...sometimes I do not get email notifications when there is a new post..hint...mods...hint...

Anyway, I am planning a Cherry Chocolate Stout--with the base as a medium strentgh (~6%) stout...Just trying to figure out how much dried cherries to use. I am seeking a fairly prominent character from both the chocolate (added as coca powder in secodnary) and the cherries...I'll be giving this a fair hit of roast barley so it will still be stout enough to maintin balance with the cherries and chocolate. I was thinking 2 oz of cocoa powder in secondayh and a pound of cherries. Other suggestions are welcome.

[Mad Scientist]

No one?

Looking for some guidance on the cocoa powder...I was thinking of using 2 oz in secondary with the cherries...I am certainly not adding it to the boil...I don't need naother goopy distaster.

[beerking]

No one?

Looking for some guidance on the cocoa powder...I was thinking of using 2 oz in secondary with the cherries...I am certainly not adding it to the boil...I don't need naother goopy distaster.

There is some great information on using chocolate (of various types) in brewing at:
http://www.maltosefalcons.com/tech/styleseries/chocolateporter.php

[Otis_The_Drunk]

I added 8 ounces of Cocoa power (Hershey's) in the last 10 minutes of my boil to a Imperial Chocolate Espresso Stout and the chocolate came through quite well.
If it weren't got the Chinook Hops I used, it would have tasted just like a
Starbucks Mocha Frappuccino.
although it came out to 10.4%ABV you couldn't taste the Alcohol.

[Mad Scientist]

Well, it got brewed yesterday, and the is no way in hell I will ever add cocoa powder to a boil again...ever...talk about a goopey mess. O.G. was 1.063.

[Mill Rat]

I've posted my method of chocolate addition several times on this board. It's a little involved, but at least it's not "a goopey mess."

[beerking]

I've posted my method of chocolate addition several times on this board. It's a little involved, but at least it's not "a goopey mess."

Where is the thread?

[Mad Scientist]

Yeah.....which thread

At this point though, the chocolate is going into secondary....

[Mad Scientist]

Well, racked the stout yesterday, the base beer tasted great, and I blenderized the cherries, which with the rum they were soaked in made them into the consistency of jelly..had to sanitize a spoon and put it into the carbot spoon by spoon...but those cherries sure tasted good after soaking in the rum....yummy, might name this one cherries jubilee or cherry bomb, we'll see how it turns out...

[Mill Rat]

Where is the thread?

http://www.realbeer.com/discussions/showthread.php?t=17381

Eighth post.

[Mad Scientist]

So, any reccomendation on how long to leave in seconday with the cocoa powder? The maltose link says 1 to 2 weeks, but has anyone else had experience with this? and right now, I am going to go with the recommened 2ox, unless anyone else has another reccomendation.