All Grain Yeast:
WB-06 Batch Size (Gallons):
5.25 Original Gravity:
1.04 Final Gravity:
16.5 Boiling Time (Minutes):
Prickly Pear Red Primary Fermentation (# of Days & Temp):
21 @ 68 Secondary Fermentation (# of Days & Temp):
7 @ 74 Tasting Notes:
Has a noticeable taste of the prickly pear and finishes with a slight tartness.
4# of 2 Row
4# of Torrified Wheat
1oz of Hallertau @ 60 Minutes
Mashed @ 150 for 60 minutes
1.25# of cleaned Prickly Pear for secondary
To prepare the prickly pear I used tongs and burned off the thorns. I then skinned the fruit placed them in a bag and froze them. On racking day I pulled them out and allowed them to defrost a bit then puréed them in a blender. Finally I added the puree to secondary and racket on top of it.
I also believe using a little more fruit, using T-58 or using it in a blonde would all be good variations to try with this fruit.