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Old 08-25-2013, 06:16 PM   #1
Beer_Eugenics
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Jan 2012
Laredo, TX
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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.
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Old 08-25-2013, 06:55 PM   #2
AZ_IPA
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Jun 2008
The Cold Part of AZ
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Looks great! I've ~20lbs of fruit from this year and looking for things to do other than mead, cider, and infused vodka/tequila.

 
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Old 09-17-2014, 01:59 AM   #3
scurvymeat
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Feb 2013
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Mmm I think this could.be next up

 
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Old 09-17-2014, 02:00 AM   #4
scurvymeat
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Feb 2013
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Left the seeds in?

 
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Old 09-17-2014, 02:02 AM   #5
scurvymeat
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Feb 2013
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What yeast did you use?

 
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Old 09-17-2014, 03:11 AM   #6
Beer_Eugenics
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Jan 2012
Laredo, TX
Posts: 258
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Yes, I left the seeds in. For the yeast I used WB-06

 
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