Hi All,
After a lot of looking, I couldn't find many persimmon beer recipes. My father in law's tree produces by the millions so making beer out of it seemed a logical choice. Made it last night, and this morning it appears to be happily bubbling away. Just thought I'd share.
Following recipe is an interpretation/adaptation of the Penguin Maibock in Papazian's Complete Joy of Home Brewing, and inspired by what I read looking for a recipe, and what I had laying around.
10 Lbs Munich malt extract
1/2 lbs victory malt
Mt hood boiling
Cascade flavor
~5 Lbs Hachiya Persimmon pulp (frozen, thawed and rid of the water that was released after thawing, hard bits and the skins removed)
2 gal water, 150F, 30 min steep of the victory malt grains
Add 1 oz Mt Hood
Add Munich malt syrup
30 min boil
Add .5 oz Mt Hood
15 min boil
1 oz Cascade
15 min boil
Turn off heat, add persimmon pulp. I used a steeping bag to minimize later filtering hassle
Add to 2.25 gal cold water, cool to 68F
Pitch 833 bock yeast in 1 liter wort. I made a starter only 6 hrs in advance.
Update 1:
Next morning fermentation was bubbling happily. When I came home, I witnessed agressive fermentation: the lid blew off of the bucket, airlock was clogged too. I ended up with more water than I planned for (I did not account for the 1L yeast starter and had 2.5 gal of cold water).
Morning 2: airlock clogged with brew again. I will transfer some brew to a second bucket when I get another lid+airlock
After a lot of looking, I couldn't find many persimmon beer recipes. My father in law's tree produces by the millions so making beer out of it seemed a logical choice. Made it last night, and this morning it appears to be happily bubbling away. Just thought I'd share.
Following recipe is an interpretation/adaptation of the Penguin Maibock in Papazian's Complete Joy of Home Brewing, and inspired by what I read looking for a recipe, and what I had laying around.
10 Lbs Munich malt extract
1/2 lbs victory malt
Mt hood boiling
Cascade flavor
~5 Lbs Hachiya Persimmon pulp (frozen, thawed and rid of the water that was released after thawing, hard bits and the skins removed)
2 gal water, 150F, 30 min steep of the victory malt grains
Add 1 oz Mt Hood
Add Munich malt syrup
30 min boil
Add .5 oz Mt Hood
15 min boil
1 oz Cascade
15 min boil
Turn off heat, add persimmon pulp. I used a steeping bag to minimize later filtering hassle
Add to 2.25 gal cold water, cool to 68F
Pitch 833 bock yeast in 1 liter wort. I made a starter only 6 hrs in advance.
Update 1:
Next morning fermentation was bubbling happily. When I came home, I witnessed agressive fermentation: the lid blew off of the bucket, airlock was clogged too. I ended up with more water than I planned for (I did not account for the 1L yeast starter and had 2.5 gal of cold water).
Morning 2: airlock clogged with brew again. I will transfer some brew to a second bucket when I get another lid+airlock
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