My friend has at least 20 Sapodilla trees in his yard and they are dropping sapodillas like crazy this time of year. I'd like to use them since I know they are a rare fruit unique to certain regions and considered a delicacy . Ive been looking up some things on the culinary side of Sapodillas and have found stuff like this....
So I was thinking a nice malty amber might compliment the flavors well. The other idea I had was to intentionally make a bubblegum hef since the sap of the Sapodilla tree(chicle) was used to make gum dating as far back as the Mayans and Aztecs. To wrap it up, Id probably add the fruit to the secondary and take that approach on how to impart it into the recipe. Id like everyones advice on the amber recipe Im working on and a good idea for a hef recipe if I go that route...
Grain Bill....mashed at 155
14# Marris Otter
4oz Thomas Fawcett Amber malt
Boil - 60 min
1 oz Warrior @ 30 min
1 oz Amarillo @ 5 min
Ferment @ 64f using US-05 for 17-20 then rack onto fruit for another 10-14 days
EAC - 5/2/14
Growing Hops in Key West, FL....
: Barracuda Barleywine
: Cayo Hueso Cream Ale
: Edicion Regionales ESB
: Equinox APA, Muddy Waters Chocolate Peanut Butter Stout, Cayo Hueso Cream Ale
: Chocolate Wit, Black Caesar RIS
: The HBT Sweaty Fat Guys Cigar club