Author Topic: Fruit being properly calculated for fermentable sugars  (Read 1254 times)

Offline Burndog

  • BeerSmith Apprentice Brewer
  • **
  • Posts: 4
  • BeerSmith 2 Rocks!
Fruit being properly calculated for fermentable sugars
« on: November 26, 2018, 10:10:56 AM »
Hello,
Working on a Raspberry IPA and using 4#s of pureed raspberries added in Beersmith 2.0 as "Other" in a 6 gal batch.

Raspberries are added at 90% of fermentation completion so as to let the yeast eat the available sugars and not make the beer overly sweet.

And suggestions on calculating the sugar content as it relates to final ABV?

Offline brewfun

  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 2255
  • Malt dust is just alcohol's glitter
Re: Fruit being properly calculated for fermentable sugars
« Reply #1 on: November 27, 2018, 06:27:05 AM »
BeerSmith adds all fermentables added up to primary as part of the OG & ABV calculations. Anything added as secondary or at bottling is not calculated.

In BeerSmith 3, you should have the fruit in the fermentables database and the "type" should be fruit or juice, depending on what your using. If they're not already installed, you can find whole fruits, juices an and wine bases in add-ons.
Beer Appreciation is the space between pints.

Offline Burndog

  • BeerSmith Apprentice Brewer
  • **
  • Posts: 4
  • BeerSmith 2 Rocks!
Re: Fruit being properly calculated for fermentable sugars
« Reply #2 on: December 02, 2018, 09:12:20 AM »
Thanks Brewfun!