Originally Posted by advogold
JT I was thinking of adding some pureed figs to a Christmas stout and oak chips to secondary. Not sure how to puree the dried figs from bulk section of grocery store. Thanks for any help.
As a chef, I would take the figs and put them into some wort and bring it to a boil, then let them sit for an hour or so to re-hydrate. Quarter them and return to a boil. Place figs and wort into a cleaned and sanitized fermenter while still at a safe temperature, put on airlock and let cool before racking primaried beer onto them. I wouldn't puree the figs, unless you have a filter set up. Purees are hard to get out of beer from my experience. Also, I have noticed that dark beers kind of hide the subtle flavors of some fruit because of the roasty/burnt flavors in the malt. Fig isn't the strongest flavor out there. I made a pumpkin pie porter a month ago and it totally hid the pumpkin flavor. The spice comes through fine, but am going to try next time with a lighter brew. Your idea sounds like it would be awesome as a barley wine.
Now that it's conditioned, this beer rocks my world. It has a beautiful ruby/black color and a pinkish head that doesn't quit. The cacao adds a nice bitterness that almost dissappeared after the cherries were done fermenting. It definately has a cherry wine taste to it and finished at 11.7%. I've brewed it again and I've only let the cacao nibs sit for four days before bottling and added a half tsp of organic vanilla with the priming sugar. As of bottling, the vanilla filled a gap in the flavor profile I was shooting for without detracting from the stoutieness(is that a word yet?) I hope you can forgive me for putting a recipe up here without trying the finished product. I have no need to change this recipe from here on out. Enjoy all!