Wanted to post an update about my fig use, so here's the recipe I ended up going with. Ended up going with a more British style ale since that's what I had on hand for ingredients.
HOME BREW RECIPE:
Title: Fat Fig Ale
Author: Daniel T
Brew Method: All Grain
Style Name: Fruit and Spice Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 3.91 gallons
Boil Gravity: 1.030
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.054
Final Gravity: 1.010
ABV (standard): 5.75%
IBU (tinseth): 26.73
SRM (morey): 17.42
Mash pH: 5.46
FERMENTABLES:
2 lb - Carolina Gold (33.4%)
2 lb - Munich - Light 10L (33.4%)
6 oz - Opal 44 (6.3%)
3 oz - American - American - Chocolate (3.1%)
1.42 lb - Figs (dried) - (added to fermentor at yeast pitch, see notes) (23.7%)
HOPS:
14 g - East Kent Goldings, Type: Pellet, AA: 5.6, Use: Boil for 45 min, IBU: 19.16
14 g - East Kent Goldings, Type: Pellet, AA: 5.6, Use: Boil for 10 min, IBU: 7.57
OTHER INGREDIENTS:
0.25 tsp - Yeast Nutrient, Time: 5 min, Type: Other, Use: Boil
0.5 each - Whirlfloc, Time: 5 min, Type: Fining, Use: Boil
3 g - Calcium Chloride (dihydrate), Time: 60 min, Type: Water Agt, Use: Mash
3 g - Gypsum, Time: 60 min, Type: Water Agt, Use: Mash
3 g - Baking Soda, Time: 60 min, Type: Water Agt, Use: Mash
10 g - Ginger root, Time: 10 min, Type: Spice, Use: Whirlpool
0.3 each - Campden Tablet, Time: 60 min, Type: Water Agt, Use: Mash
YEAST:
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Starter: No
Form: Dry
Attenuation (avg): 80%
Flocculation: High
Optimum Temp: 50 - 72 F
Fermentation Temp: 64 F
Pitch Rate: 0.75 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: Edinburgh (Scottish Ale, Malty Ale)
Ca2: 100
Mg2: 18
Na: 20
Cl: 45
SO4: 105
HCO3: 235
MASH GUIDELINES:
1) Strike, Start Temp: 160 F, Target Temp: 152 F, Time: 60 min, Amount: 9.1 qt
2) Sparge, Start Temp: 168 F, Target Temp: 168 F, Time: 15 min, Amount: 7.4 qt
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 74 °F
NOTES:
Reserved 1 quart of wort and mixed with 1.42 pounds of dried figs and let simmer then pureed and heated a little bit more. Will save fig puree and put in fermenter at yeast pitch.
10 grams of ginger at flameout and let steep for 10 minutes