Beer_Eugenics
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WB-06
- Batch Size (Gallons)
- 5.25
- Original Gravity
- 1.04
- Final Gravity
- 1.01
- Boiling Time (Minutes)
- 60
- IBU
- 16.5
- Color
- 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.
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.
