Ever put Figs in Beer?

[bigemadrid]

It's been 2 weeks since I bottled the recipe I came up with and it tastes great! Not quite fully carbonated so I'll give it a few more days and try again. I'll post my recipe when I get back home later - it's delicious though!

 

[Revvy]

I racked my dark saison onto a pound and a half of reconstituted dry figs which I maserated into a paste, a few days ago. I can't wait.

 

[IMNOTL8]

I am going to be brewing a barleywine this weekend and had been thinking of adding dates/figs to this brew.... Was trying to go for that Olde School Barleywine taste (which is awesome if you haven't had one!) Does the fruit need to be boiled prior to adding to the secondary? Could I just add it to the end of the boil at flame out or do they need that at all? I confess I didn't read every post in the thread but skipped around! Thanks for the help!

 

[steber]

I brewed a 21st amendment Monks Blood Clone. Used 2 lbs of figs in a 5 gallon batch. It turned out great!! I used a 2 large muslin bag and pureed the figs. That was a long day, shoving 2lbs of figs in a muslin bag down the neck of the carboy.. Had the muslin bag drapped over the neck and added the figs a bit at a time.

 

[Worfrat]

I used a 2 large muslin bag and pureed the figs. That was a long day, shoving 2lbs of figs in a muslin bag down the neck of the carboy.. Had the muslin bag drapped over the neck and added the figs a bit at a time.

Did you do anything to sanitize the figs?

 

[steber]

Did you do anything to sanitize the figs?

No, I thought about it, but decided not to. I sanitized my hands, food processor, and muslin bags. I used a tiny bit of vodka when I pureed the figs. Needless to say, i lucked out and didn't get any infection. The end result was nearly spot on to the Monks Blood. Surely wish I had some left!

 

[Revvy]

I thought I mentioned it in this thread but evidently I didn't, if you're going to reconstitute them with boiling water they probably don't need sanitization, though I do what steber mentions and sanitize everything they come in contact with before the fermenter.

BUT, you can, and I usually do hedge your bet a little by using a campden tablet with the boiling water to sanitize it. I'll usually dissolve the requisite amount of tablets in the boiling water, kill the heat, drop the dried fruit in, cover it, and let it sit overnight, before processing it at adding it to the beer.

 

[climateboy]

I racked my dark saison onto a pound and a half of reconstituted dry figs which I maserated into a paste, a few days ago. I can't wait.

Hey, Revvy, have you tasted this yet? I'm thinking of making a Dubbel with figs, and can't decide how to add them--in the boil, in the primary, or in the secondary.

 

[gestyr]

Hey, Revvy, have you tasted this yet? I'm thinking of making a Dubbel with figs, and can't decide how to add them--in the boil, in the primary, or in the secondary.

As I said in an earlier post, in my dubbel I added a paste of 2/12 lbs of figs into the secondary. It came out great. In fact, i am drinking one right now.

 

[bigemadrid]

Since starting this thread I have brewed two Dubbels with figs and they've both turned out amazing. First time I chopped em to bits in food processor then froze figs, then let them thaw before adding them to secondary. Two pounds worth. Second time I did half of them during boil, half secondary. Not much noticeable difference really. The fig flavor is awesome for a Dubbel tho fo sho

 

[climateboy]

Bige--did you use dried or fresh figs?