I brewed El Camino Black Strong Ale a few weeks ago. It's a collaboration recipe out of BYO: http://byo.com/grains/item/2935-el-camino-un-real-black-ale
All went well and I'm about ready to add bourbon-soaked figs. The recipe says basically 1 oz chopped, soaked figs in secondary, along with dryhops, and several days later oak chips. Figs have tiny seeds and the recipe recommends a dryhop bag for those, which I have. It also seems to me that the figs may initiate a second fermentation as a result of the natural sugars contained therein. Also, given the subtle flavor of figs, I kind of doubt that 1 oz will make much difference flavor-wise. So here's my plan:
1) 3 oz chopped bourbon soaked figs in dryhop bag lowered into primary x 7 days
2) transfer to secondary onto dryhops and oak chips
3) bottle 4-5 days later
Does anybody think this is a better plan than the original recipe? Any input otherwise?
Thanks
All went well and I'm about ready to add bourbon-soaked figs. The recipe says basically 1 oz chopped, soaked figs in secondary, along with dryhops, and several days later oak chips. Figs have tiny seeds and the recipe recommends a dryhop bag for those, which I have. It also seems to me that the figs may initiate a second fermentation as a result of the natural sugars contained therein. Also, given the subtle flavor of figs, I kind of doubt that 1 oz will make much difference flavor-wise. So here's my plan:
1) 3 oz chopped bourbon soaked figs in dryhop bag lowered into primary x 7 days
2) transfer to secondary onto dryhops and oak chips
3) bottle 4-5 days later
Does anybody think this is a better plan than the original recipe? Any input otherwise?
Thanks
