Recipe Adjustments in a Nutshell

For Bitter or Astringent Fruit » Reduce IBU levels from hops and let the fruit take up an appropriate amount of bittering slack. » Add unfermentable sugars (e.g., increase crystal malts or direct addition of lactose). » If clarity isn’t important, add a flaked grain.

For Sweet (Hot) Fruit » Sugar is sugar: Make sure you’re accounting for all of it. » Evaluate your recipe in the context of its final impression on the palate—a few additional IBUS may be necessary.

For Incidental Sour Beer » Select fruits that have a higher ph level to begin with. » Amend your recipe to increase its perceived sweetness and decrease its astringency.

For Hazy Beer » Get ahead of the problem by adding pectic enzyme at the same time you add your fruit.

» Filter your beer. » Use traditional brewing finings— gelatin, in particular, is effective.

» Rely on time, the great clarifier. For Overcarbonated Beer » Give your beer plenty of time to finish up. » Consider a metabisulfite addition.