WheaYaAt
Well-Known Member
i'm trying to come up with my next batch. i saw this one on a website and the original recipe is with strawberries, well i was going to substitute that with fig and raisin. tell me what you might change if you don't mind, or even if you think it would work? the procedure was something new to me?????? thanks for the love ! oh yeah and it's a 2.5 gallon batch.
2 lbs bavarian wheat DME
1 lb extra light DME
1/2 lb crystal malt
(i thought about roasting some pistachios, maybe like 1lb)
1 oz Tettnangers
4 lbs dried figs
1 lb raisins
1/2 lb honey
1 tsp Irish moss
safale yeast
Procedure:
Boil the honey, an 1/2 of the hops, & the Irish moss in some water 15 minutes. Add Morgan's kit malt and bring back to a boil. Add fruit. Lower heat. Steep at 150 degrees 20 minutes with the second half of the hops.
That's it! Toss in some cold water & yeast and let 'er go.
After 4 days, rack off into a secondary fermenter, leaving the fruit behind in the primary.
2 lbs bavarian wheat DME
1 lb extra light DME
1/2 lb crystal malt
(i thought about roasting some pistachios, maybe like 1lb)
1 oz Tettnangers
4 lbs dried figs
1 lb raisins
1/2 lb honey
1 tsp Irish moss
safale yeast
Procedure:
Boil the honey, an 1/2 of the hops, & the Irish moss in some water 15 minutes. Add Morgan's kit malt and bring back to a boil. Add fruit. Lower heat. Steep at 150 degrees 20 minutes with the second half of the hops.
That's it! Toss in some cold water & yeast and let 'er go.
After 4 days, rack off into a secondary fermenter, leaving the fruit behind in the primary.