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Old 02-24-2012, 10:52 PM   #21
gestyr
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I used 2 1/2 lbs in a dubbel. Awesome! I pureed them in a food processor with a little pale ale to keep things from getting gummy and then froze them. I added them to the fermenter after the initial fermentation died down and it was a good thing I had a blowoff tube connected. They took right off and went wild. Long story short ( I know, too late), the beer is very good. Nice fig flavor supported by the malt and fruity flavor of the dubbel. This will be something I brew again.
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Old 02-24-2012, 11:12 PM   #22
dmoore714
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I'm new to brewing as well, and havent played with fruit yet at all (outside of some Craigtube-style prison hooch). But would it do any good to run the figs through a juicer?

You could add the juice to the wort at flameout to get the natural sugars in on the primary fermentation. Freeze the pulp for storage, and rack on top of it in your secondary. Then the beer could absorb some additional flavor as its finishing up.

 
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Old 02-25-2012, 01:06 AM   #23
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Originally Posted by timewasted View Post
And pictures.
Cheers!

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Old 02-25-2012, 04:08 AM   #24
bigemadrid
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Alright it's official this is going to be my next beer and I'm going with the Belgian Dubbel for sure!

Gestyr - did you use fresh or dried figs?!?

The Costco bags are 2 pounds, and I really want that flavor coming through so based on what you did for your batch I might rock the whole 2 pounds!

 
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Old 02-25-2012, 04:09 AM   #25
bigemadrid
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PS the pint of freezing them I assume is to kill out bacteria/etc?

 
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Old 02-25-2012, 06:35 AM   #26
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Quote:
Originally Posted by Zalf View Post
Thanks a lot.

Now I can't rest until I find 8lbs of figs to freeze and rack on top of!
You might find this useful:
http://www.smartjuice.us/fig.php
Also check their "where to buy" list.
Regards, GF.

 
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Old 02-25-2012, 06:56 AM   #27
gestyr
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Quote:
Originally Posted by bigemadrid View Post
Alright it's official this is going to be my next beer and I'm going with the Belgian Dubbel for sure!

Gestyr - did you use fresh or dried figs?!?

The Costco bags are 2 pounds, and I really want that flavor coming through so based on what you did for your batch I might rock the whole 2 pounds!
I used dried figs. As for the point of freezing, it breaks the cell walls and makes the sugars more accessible to fermentation.
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Old 02-25-2012, 01:10 PM   #28
timewasted
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Cheers!

That is beautiful. Now I'm thirsty.

 
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Old 06-05-2012, 10:57 AM   #29
heischman
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Jan 2012
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What about adding the figs to the mash? I know this sounds crazy, but that is how shinners get there sweet fruit taste in their stuff. If I try this would you suggest dried or fresh fig and how much should I put in the mash?

Thanks all and cheers

 
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Old 06-05-2012, 11:28 AM   #30
remthewanderer
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I've been looking for a fig beer recipe for a while now. I have a fig tree in my backyard. I get about 6 pounds of figs with every harvest. A fig saison sounds amazing. Any details on what that recipe was?

I'm tired of making pork with figs and fig newtons... On to beer!
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