Salal berries were sterilized with boiling water, then tossed in a sterilized blender. The entire amount was poured into the carboy 4 days into Primary Fermentation.
Ideally, stems would have been removed. But for 900g (several litres) this was tedious.


Changes for next brew:

1. Mash was stuck. 20% acidulated malt is the culprit. Experiment with late-additions or kettle souring. The level of sour in the finished product was great - if not a bit strong. If using the malt again, consider 10% or less at the same schedule.
   
2. Fruit was added 4 days into primary. Fruit flavour was excellent, but may have lost some sharpness. Next brew should see fruit added later in secondary. If later, drop the amount of fruit.
   
3. Clarity was poor. Next brew should use wirflock.
   
4. Having the entire fruit and stems blended didn't seem to negatively affect flavour. It did however make adding to the carboy tricky as the level of pectin was such that it was nearly a solid. Next brew should be smaller, the addition of salal should be with water and poured into a sterilized carboy and the primary racked into this as the secondary.
   
5. Consider calculating the available fementables in salal to better calculate the recipe.
   
   
   *recipe has been changed for fruit amount and time as well as fermentable reducing the acidulated malt. A pH meter might be needed. Original recipe had 1.25kg acidulated (4 pale and 0.75 crystal) and a reduction from 900g of fruit.
   
   New Update: Beers bottled with CO2 and kept cellared for several months proved to be a more clear beer with a "cleaner" taste. And this was the original recipe. Perhaps longer aging period and cold crashing is best before kegging. Or if bottle conditioning, age for 6 months.
   
   Second brew is as above, but with half the fruit. As expected it is less acidic (see changes above) and less fruity. Trials for next time: more fruity esters from yeast, minimal specialty hops could offer fruity notes. Otherwise fruit is limited to how much I can forage.