Beer Forum

Greetings....

I have been searching (not too hard ), and have not been able to find the same answer in two places...

I made a 1.053 All brett (Wyeast B. Lambicus, so not totally all brett), then added 3 lb Oragon Sweet Cherry puree to it in the secondary (1.020)...I just bottled it at 1.012.

What does of 3 lb of puree add to gravity...not that it matters, but added it to 4 Gal.

Thanks....I am sure I could find a formula on Google, but you guys are usually more helpful..

Take a look at the nutrition label on the can. It will tell you how many grams of sugar are in there. Figure that into your recipe the same as regular table sugar.

I saw a chart somewhere once that showed the different amounts of sugars for each of the Oregon Purees, but I'l be damned if I can remember where that was posted.

Wayne
Bugeater Brewing Company

1.015
BUB

Formula is (in not propeller head)

3# extract at 1.020 = 1.020*3 = 1.060 Total sugar
1.060/4 gal = 1.015

the 1.020 is pounds per gallon so multiply the gravity by pounds then divide by gallons.
BUB

Thanks guys...

Had I not been half in the bag when tore the label off and put the can in the sanitizer bucket I may have noted it...

can't wait to try it...tasted like it has potential when I bottled it..

Give it time, it took 9mon for my cherry wheat to hit its stride