black current stout

[christhebrewer]

Just got given a big of black currants and a stout came straight to mind. All suggestions welcome. I've made some stouts before but never used fruit.
Should they go into the mash or what? They will bring some fermentables won't they?

[Kieran the Human]

Adding to the mash would work and add to the fermentables in the wort but then you're going to lose a lot of flavour from the boil and primary fermentation. Adding to the boil would have the same problems and I assume would extract a lot of tannins from the skins.

I've only added fruit to a beer once, a cherry hefeweizen - I added the cherries to some water in a pot and simmered at around 70 degrees for a few mins to avoid infection, added the mixture to the secondary fermenter and racked the beer on top of it. Apparently the alcohol present after primary fermentation helps stave off infection too. Beer turned out well, no infection.

[Eoink]

Freeze the blackcurrents for a couple of days first, this helps breakdown the cell walls of the fruit. I thaw and  pasturise at 70C for a couple of minutes  and add to the  secondary fermenter in a hopbag. I used 500g for a 19l batch and I would use more next time.

[brenmurph]

keepin in mind the principles of pasteurization.. hot to cold or cold to hot denaturises and or / shocks bacterias, viruses and even some spores into submission.

theres always a risk with fruit and infections as all wild vegetation contains bacteria, yeasts, viruses and spores... thats nature, thats life.... boiling fruit extracts tannins that may or may not affect end product, lesser that boiling temps may not even render the above safe.
However like everythings in nature balence and moderation is key... get your worth fermenting fast, sanitise everything and do what you can to make safe your fruit and all should be good at the very least.

Enjoy the adventure and keep us informed

[christhebrewer]

Here's the plan. If anyone can see a flaw please speak up! (most of my plans have flaws so it would be no surprise)
I have about 2 kg of fresh blackcurrants.
I have a pale ale in fermentation so I can't brew this weekend. Next weekend at earliest.
I will put the blackcurrants through the juicer this morning while they're fresh. This gets rid of the skins and the tanins.(?)
Bring them up near a boil to kill the bugs etc.... (what temp?)
Shove it in the fridge (freezer?)
Add the juice in the secondary and let the sugars ferment out, leaving the blackcurranty flavor bit behind.

Sounds simple therefore there must be a catch......

[Eoin]

Here's the plan. If anyone can see a flaw please speak up! (most of my plans have flaws so it would be no surprise)
I have about 2 kg of fresh blackcurrants.
I have a pale ale in fermentation so I can't brew this weekend. Next weekend at earliest.
I will put the blackcurrants through the juicer this morning while they're fresh. This gets rid of the skins and the tanins.(?)
Bring them up near a boil to kill the bugs etc.... (what temp?)
Shove it in the fridge (freezer?)
Add the juice in the secondary and let the sugars ferment out, leaving the blackcurranty flavor bit behind.

Sounds simple therefore there must be a catch......

hold the juice for five minutes at 65c and it'll be clean enough to use.

[brenmurph]

Here's the plan. If anyone can see a flaw please speak up! (most of my plans have flaws so it would be no surprise)
I have about 2 kg of fresh blackcurrants.
I have a pale ale in fermentation so I can't brew this weekend. Next weekend at earliest.
I will put the blackcurrants through the juicer this morning while they're fresh. This gets rid of the skins and the tanins.(?)
Bring them up near a boil to kill the bugs etc.... (what temp?)
Shove it in the fridge (freezer?)
Add the juice in the secondary and let the sugars ferment out, leaving the blackcurranty flavor bit behind.

Sounds simple therefore there must be a catch......

make stout stronger and less risk ... dry hop / secondary ferment in keg or bottle using the currants to lock in the aroma which may fly off into the air under normal fermentation.

[Will_D]

Here's the plan. If anyone can see a flaw please speak up! (most of my plans have flaws so it would be no surprise)
I have about 2 kg of fresh blackcurrants.
I have a pale ale in fermentation so I can't brew this weekend. Next weekend at earliest.
I will put the blackcurrants through the juicer this morning while they're fresh. This gets rid of the skins and the tanins.(?)
Bring them up near a boil to kill the bugs etc.... (what temp?)
Shove it in the fridge (freezer?)
Add the juice in the secondary and let the sugars ferment out, leaving the blackcurranty flavor bit behind.

Sounds simple therefore there must be a catch......

hold the juice for five minutes at 65c and it'll be clean enough to use.

15 mins at 65 would be better!

[christhebrewer]

Thanks guys.
What sort of ABV should we be aiming for. I feel like this should be a pretty decent brew about 6 or 7% but I don't want to loose the blackcurrantyness.
What about hops? I have fuggles and EKG which I would normally use for a stout. I want to balance the blackcurrant not over power it. How about something citrusy at the finish?
Would this be a good time to try the williamette?
I will use nottingham I think. I don't think I want a big yeast flavour competing here.