Fig Beer recipie

[IroPino]

014 Fig Beer (B&W)
Brew Type: All Grain Date: 9/9/2006
Style: Fruit Beer Brewer: Doc Pagala
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 6.50 gal Boil Time: 60 min
Brewhouse Efficiency: 75.0 % Equipment: Brew Pot 9.5 galon - Imersion Chiller
Actual Efficiency: 83.4 %

Taste Rating (50 possible points): 35.0
014 Grain supplies purchased at Barley & Wine, Modesto, CA. Subtile fig taste amonst the malt. Not bad for not knowing what I was doing!

Ingredients Amount Item Type % or IBU
10.00 lb Pale Malt (3.0 SRM) Grain 97.6 %
0.25 lb Cara-Pils/Dextrine (1.0 SRM) Grain 2.4 %
0.50 oz Amarillo Gold [8.00%] (60 min) Hops 14.7 IBU
1.00 items Whirlfloc Tablet (Boil 20.0 min) Misc
7.00 lb Organic Fig Puree (Secondary 7.0 days) Misc
5.00 gal French Camp, CA Water
1 Pkgs Irish Ale (Wyeast Labs #1084) [Add to Secondary] [Cultured] Yeast-Ale
1 Pkgs Irish Ale (Wyeast Labs #1084) [Cultured] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.056 SG (1.030-1.110 SG) Measured Original Gravity: 1.062 SG
Estimated Final Gravity: 1.014 SG (1.004-1.024 SG) Measured Final Gravity: 1.010 SG
Estimated Color: 5.1 SRM (3.0-50.0 SRM) Color [Color]
Bitterness: 14.7 IBU (5.0-70.0 IBU) Alpha Acid Units: 0.8 AAU
Estimated Alcohol by Volume: 5.4 % (2.5-12.0 %) Actual Alcohol by Volume: 6.8 %
Actual Calories: 276 cal/pint


Mash Profile Name: Single Infusion, Medium Body, No Mash Out Mash Tun Weight: 0.00 lb
Mash Grain Weight: 10.25 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 4.53 gal Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash In Add 12.81 qt of water at 165.9 F 154.0 F 60 min


Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Kegged (Forced CO2) Carbonation Volumes: 2.4 (2.0-3.0 vols)
Estimated Pressure: 29.5 PSI Kegging Temperature: 74.0 F
Pressure Used: -30 psi Age for: 4.0 Weeks
Storage Temperature: 35.0 F


Notes
014 Aireated primary 02 @ 40 psi for 30 sec. This was supposed to be a 7 day primary ferment, but I got lazy, So sue me! Racked to secondary THU 21 SEP 2006 Pitched 1/2 of yeast starter (500 ml) to secondary fermenter with Fig puree. (Organicaly grown figs from my backyard.) Puree whole figs in blender and pasteurize @ 170F for 10 minutes; freeze puree and seal in vaccum bags for later use in secondary. Thaw puree in microwave to pitching temp.

[Bugeater]

Recipe doesn't look bad at all. If I didn't hate figs, I would be tempted to give it a try. Missing your 7 day ferment is no concern at all. Anymore I almost never do a primary less than 2 weeks, often out to 3 weeks. With a gravity that low, there really was no need to add a second batch of yeast to the secondary. Congrats on trying a new recipe.

Wayne
Bugeater Brewing Company

[IroPino]

Recipe doesn't look bad at all. If I didn't hate figs, I would be tempted to give it a try. Missing your 7 day ferment is no concern at all. Anymore I almost never do a primary less than 2 weeks, often out to 3 weeks. With a gravity that low, there really was no need to add a second batch of yeast to the secondary. Congrats on trying a new recipe.

Wayne
Bugeater Brewing Company

Thanks for the positive feedback, I really appreciate it! This was my first ever for making a fruit beer, and I really did not know what I was doing. Some have suggested that I simply throw the fruit mix into the primary fermenter, which in hindsight I really should have done. I kinda made the decision to add the figs after-the-fact. I decided late to go with fruit in the secondary, and the addition of extra yeast was simply to prime-up fermentation because of the late addition of fermentable sugars from the fig puree. (Fuzzy logic perhaps, but it didn't hurt). The next time I do this recipie this summer, I am going to do about 3 to 4 batches with variations of technique, yeasts, and hops.

Do you have any suggestions for what to try, as I am open to entertain any thought from anyone on this forum.

Many thanks in advance for your reply.

[Bugeater]

Adding the fruit to the secondary is the right way to do it. If you add it in primary, too much of the flavor will be scrubbed out by the active fermentation. In secondary, where the fermentation is much slower, the flavors will remain. Also there is still plenty of yeast in the secondary to take care of the sugars in the fruit.

Wayne
Bugeater Brewing Company