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What is this fruits add on??? i have only seen the extracts under the add misc section of the recipe...
is there something more i can download?? i looked on the beersmith.com and didnt find anything. i do alot of fruit beer brewing and have wondered how i should add a fruit to the recipe ingrediant list... so far i have just put what i did on the notes section of a new misc item.
but if there is a pre made fruit add on list I NEED IT!!! where do i get it!!!!
Fruits - Entries for fruits (29 entries) - contributed by Fred Bonjour. Note that these entries do not include color, because there can be a large amount of color variation depending on the fruit variety. Also these are bulk fruits and not fruit juice or concentrate.
I am trying to add Oregon Fruit puree to the New Grain and Extract database. I have the Cherry puree and acording to the Oregon website:
the cherry puree has a Brix of 23, which gives a SG of 1.094 from what I understand. I try to input 1.094 in the SG of the possible yield, but it resets to 1.046. I am pretty new to these numbers so I'm assuming I don't get something.
This is a point of some confusion. The Brix scale used to measure (for example) grapes in winemaking provides a percentage of fermentable sugars. 23 would mean that 23% of the puree by weight is fermentable, corresponding to what you would get if you stuck a hydrometer in the puree and read off the brix scale.
However, potential in a grain record is the yield potential of the dry grain by weight, which is not directly convertable to SG. For example a 100% yield grain (i.e. sugar) would have a max potential of 1.046, which means that 100% of the weight is converted to sugar in solution. In the case of the puree, a lot of it is water and not converted directly to sugar. This is why BeerSmith limits this yield to 100%.
To get the correct yield of your puree, you need to enter the 23 as the yield (23% of it is fermentable), which provides a yield potential of 1.011
Without running the exact numbers, 1.094 would be the "gravity" of 100% puree. Â (I roughly estimated 1.088 ) Â Potential is PPPG ot Points per pound per GALLON, Â Putting 1 pound + water to make a gallon (8 pounds per gallon) would give you about 1/8th of that or 1.011. Â
The easiest way is to add to BeerSmith is to make a copy of a fruit and as Brad said, put the Brix in the yield box. Â