gregoreckbrews
Active Member
This is my first post, so just wanted to start out by saying that you guys are great. I've been reading this forum for months, and I never felt the need to post anything until now because all my questions were answered.
Anyway, I am planning to brew a lambic style by pitching Wyeast Lambic Blend (3278) into a pretty standard lambic recipe (70% Pilsner/ 30% Wheat). I have about 3lbs of fresh figs (now frozen) from local fig trees, so I am planning to rack 2.5 gallons of my 5 gallon batch onto the figs after it ages. Does anyone have experience brewing a lambic with figs? Based on the guidelines for cherries and raspberries, it seems that 2-3lbs of figs would be good for 2.5 gallons of beer, but I haven't found a definitive answer by searching the web.
In addition to the amount of figs, any pointers on preparing them? My current plan is to thaw and cook into a thick paste. But maybe it is better to just toss them into the secondary?
Thanks!
Anyway, I am planning to brew a lambic style by pitching Wyeast Lambic Blend (3278) into a pretty standard lambic recipe (70% Pilsner/ 30% Wheat). I have about 3lbs of fresh figs (now frozen) from local fig trees, so I am planning to rack 2.5 gallons of my 5 gallon batch onto the figs after it ages. Does anyone have experience brewing a lambic with figs? Based on the guidelines for cherries and raspberries, it seems that 2-3lbs of figs would be good for 2.5 gallons of beer, but I haven't found a definitive answer by searching the web.
In addition to the amount of figs, any pointers on preparing them? My current plan is to thaw and cook into a thick paste. But maybe it is better to just toss them into the secondary?
Thanks!