Recipe for a friend - first brew

Danzar · Post by **Danzar** » Monday Mar 12, 2007 12:07 pm

A friend has decided to start brewing and we'll be putting down a few btaches this weekend.

He wants to brew using figs, something I haven't done before.

I've suggested the following:

1. Brewcraft Belgian Ale.
2. LME (light) 1.5kg
3. 300 grams Crystal malt (145 EBC)
4. 14g Hallertau (15 minute boil)
5. 14g Saaz (10 minute boil)
6. Belgian Abbey Ale yeast (I have a few starters handy)

Plus the figs.

Does this look ok? How would you approach the figs. I have no idea....

Chris · Post by **Chris** » Monday Mar 12, 2007 12:27 pm

I'd chop them up (in the blender if possible), pateurise them at ~70*C in a pot with some water. let them sit for an hour or so, then strain the liquid into your fermenter.

buscador · Post by **buscador** » Monday Mar 12, 2007 2:40 pm

i had no FIGGIN clue you could go that far...

I'm thinking of doing a kangaroo brew next weekend

any suggestions?

just chokin yer chain, hope it all goes well

b

Danzar · Post by **Danzar** » Monday Mar 12, 2007 2:46 pm

Chris wrote:I'd chop them up (in the blender if possible), pateurise them at ~70*C in a pot with some water. let them sit for an hour or so, then strain the liquid into your fermenter.

Thanks Chris. When you say pasteurise, is the steep in water considered pasteurisation or is that another step?

Danzar · Post by **Danzar** » Monday Mar 12, 2007 2:47 pm

buscador wrote:i had no FIGGIN clue you could go that far...

I'm thinking of doing a kangaroo brew next weekend

any suggestions?

just chokin yer chain, hope it all goes well

b

Roo brew! Nice!

Figs were used a long time ago in traditional Belgian brews. Not sure how it will taste but hey, it's not my brew.

KEG · Post by **KEG** » Monday Mar 12, 2007 3:45 pm

Danzar wrote:
Chris wrote:I'd chop them up (in the blender if possible), pateurise them at ~70*C in a pot with some water. let them sit for an hour or so, then strain the liquid into your fermenter.
Thanks Chris. When you say pasteurise, is the steep in water considered pasteurisation or is that another step?

nope, 70c for an hour is the pasteurisation. it won't sterilise it, but will lower populations of nasties to a very low point which will give the yeast the head start it needs.

i'd be quite interested to hear how this one turns out, i have access to a LOT of figs.

zephyr · Post by **zephyr** » Monday Mar 12, 2007 7:34 pm

Dunno if this interests you, but fig beer is apparently an old jewish brew.

See here:
http://www.jewishworldreview.com/kosher ... _beer.php3

Mazel Tov!

KEG · Post by **KEG** » Monday Mar 12, 2007 9:57 pm

hehe i read that earlier today after googling 'fig beer'... that how you found it?

zephyr · Post by **zephyr** » Wednesday Mar 14, 2007 6:20 am

spot on! google rules the world...possibly more so than US?

KEG · Post by **KEG** » Wednesday Mar 14, 2007 7:16 am

shh, they're watching

zephyr · Post by **zephyr** » Wednesday Mar 14, 2007 7:28 am

nobody saw me do it, you can't prove anything

Danzar · Post by **Danzar** » Wednesday Mar 14, 2007 11:35 am

Chris wrote:I'd chop them up (in the blender if possible), pateurise them at ~70*C in a pot with some water. let them sit for an hour or so, then strain the liquid into your fermenter.

Hey Chris - how much fig and would you actually toss the figs in the fermenter or just the leftover liquid?