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?
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?