Gabe

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I want to experiment with very ripe persimmon in a mash, or secondary. Anyone used these in beer before?

hotammo

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i have thought of this also let me know how it turns out

hjherbenson

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Use it in the secondary... I just bottled a papaya pilsner I put two Papayaes in the secondary. You can just barely taste the papaya.

FatDuc

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I love persimmon cookies. Count me as a subscriber to this thread. This would have to be better than a pumpkin brew.

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Gabe

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Thinking of doing a porter or a brown ale with persimmon in the mash and secondary. Just wondering if the pulp will create problems lautering or in the finished product. I'll keep you up to date.

hjherbenson

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Then you would be boiling the fruit juices which will change the flavor and bring out unwanted flavors. Never boil fruit

Gabe

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Why pumkin in the mash then? I thought it was okay and was going to treat it like a pumkin brew.

hjherbenson

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Fruit has pectin, which causes haze. You also have more control over how long the fruit is in contact with wort so you can control the flavor.

Gabe

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In a brown or porter I don't think I care about haze?! I think I will go with the secondary anyway. Just remember reading somthing from Jamil about putting pumpkin in the mash and thought if pumpkin can go in , why not persimmon?

Yuri_Rage

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Also, persimmon has a much more delicate flavor that, if added to the mash, will likely boil away later or gain a "cooked" flavor. Adding it to the secondary will produce a much fresher flavor without the risk of haze or becoming ruined in the boil.

Side note: I do care about haze in my darker beers. I really enjoy holding one up to the light and seeing the gorgeous ruby and mahogany colors shining through rather than having a muddy, murky brown beer.

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