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Old 12-30-2007, 11:50 PM   #1
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Default Persimmon In Mash ?

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

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Old 12-31-2007, 12:39 AM   #2
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i have thought of this also let me know how it turns out

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Old 12-31-2007, 12:58 AM   #3
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Quote:
Originally Posted by gabe
I want to experiment with very ripe persimmon in a mash, or secondary. Anyone used these in beer before?
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.
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Old 12-31-2007, 01:00 AM   #4
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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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Old 12-31-2007, 02:12 PM   #5
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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.

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Old 12-31-2007, 03:13 PM   #6
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Quote:
Originally Posted by gabe
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.
Then you would be boiling the fruit juices which will change the flavor and bring out unwanted flavors. Never boil fruit
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Old 12-31-2007, 03:34 PM   #7
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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.

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Old 12-31-2007, 05:13 PM   #8
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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.
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.
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Old 01-02-2008, 05:03 AM   #9
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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?

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Old 01-02-2008, 05:25 AM   #10
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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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