014 Fig Beer
Fruit Beer

 

Type: All Grain

Date: 9/9/2006

Batch Size: 5.00 gal

Brewer: Doc Pagala
Boil Size: 6.50 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot 9.5 galon - Imersion Chiller
Taste Rating(out of 50): 37.0 Brewhouse Efficiency: 75.00
Taste Notes: 014 Great malt and fig flavor, a summertime crowd pleaser. I will brew this again next year! Irish Ale yeast makes a slightly drier tasting brew with the classic Irish flavor.
 

Ingredients

Amount Item Type % or IBU
10 lbs Pale Malt (3.0 SRM) Grain 97.56 %
4.0 oz Cara-Pils/Dextrine (1.0 SRM) Grain 2.44 %
0.50 oz Amarillo Gold [8.00 %] (60 min) Hops 14.7 IBU
1.00 items Whirlfloc Tablet (Boil 20.0 min) Misc
7.00 lb Organic Fig Puree (Secondary 7.0 days) Misc
5.00 gal French Camp, CA Water
1 Pkgs Irish Ale (Wyeast Labs #1084) [Add to Secondary] [Cultured] Yeast-Ale
1 Pkgs Irish Ale (Wyeast Labs #1084) [Cultured] Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.056 SG

Measured Original Gravity: 1.062 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.38 % Actual Alcohol by Vol: 6.79 %
Bitterness: 14.7 IBU Calories: 276 cal/pint
Est Color: 5.1 SRM Color:
Color
 

Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 10.25 lb
Sparge Water: 4.53 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
 

Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 3.20 gal of water at 165.9 F 154.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 29.5 PSI Carbonation Used: -30 psi
Keg/Bottling Temperature: 74.0 F Age for: 28.0 days
Storage Temperature: 35.0 F  
 

Notes

014 Grain supplies purchased at Barley & Wine, Modesto, CA. Oxygenated wort primary O2 @ 40 psi for 30 sec. This was supposed to be a 7 day primary ferment, but I got lazy, So sue me! Racked to secondary THU 21 SEP 2006 Pitched 1/2 of yeast starter (500 ml) to secondary fermenter with Fig puree. (Organicaly grown figs from my backyard.) Puree whole figs in blender and pasteurize @ 170F for 10 minutes; freeze puree and seal in vaccum bags for later use in secondary fermenter for a 7 day secondary ferment. Thaw puree in microwave to pitching temp. (NOTE: It is not necessary to pitch more yeast into the secondary fermenter, it is a matter of perference. Also experiment with different yeast strains for a sweeter or drier beer.)