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