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Dark Fig Saison

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kraftwerk:
Here's one for the holidays:

Dark Fig Saison

9.00 lb Pale malt
2.00 lb Crystal 120
1.00 lb Special B
0.50 lb Wheat malt
0.50 lb Carawheat
0.50 lb Flaked oats
0.50 lb Caramunich
18.00 oz Mexican piloncillo sugar

1.25 oz US Brewer's Gold
1.25 oz Hallertauer

Fig compote: simmer 2 lb dried black mission figs with zest from 2 valencia oranges, 1 small cinnamon stick, splash of dark rum, 6 oz piloncillo

Double decoction, add fig compote and remaining 12.00 oz piloncillo during late boil

I plan to rack this on Brett Brux and bourbon oak before bottling in champagne bottles. This'll be a cellar beer which I hope to have ready for the holidays!


dee:
Have you brewed with figs before?  If so, how does the fig character present itself after fermentation.  I have access to 20lbs of figs right now and would like to brew something with them.  I was thinking a Belgian style of moderate gravity with WLP530.

denny:
I've mentioned this before....a great way to use figs is to wait til fermentation is done.  Then caramelize the fogs in a super red hot wok and deglaze with some of the beer.  Put all of that in a secondary fermenter and rack the beer onto it.  Let it go a couple weeks.

ryang:

--- Quote from: denny on July 23, 2012, 08:34:12 AM ---I've mentioned this before....a great way to use figs is to wait til fermentation is done.  Then caramelize the fogs in a super red hot wok and deglaze with some of the beer.  Put all of that in a secondary fermenter and rack the beer onto it.  Let it go a couple weeks.

--- End quote ---

This was my method with a dubbel.  Fantastic result.  I used rum to deglaze.

kraftwerk:

--- Quote from: dee on July 23, 2012, 08:27:02 AM ---Have you brewed with figs before?  If so, how does the fig character present itself after fermentation.  I have access to 20lbs of figs right now and would like to brew something with them.  I was thinking a Belgian style of moderate gravity with WLP530.

--- End quote ---

First time brewing with figs. I just racked it after about 5 weeks or so and it's damn tasty! The fig character is pretty subtle but nice. Overall, pretty dry for having lots of carmelization and still maintained decent body considering the amount of added sugar. Racked it on 1.5 oak spirals soaked in Kraken rum. Will probably bottle in a few weeks.

As for the yeast, I used T-58. I'm not familiar with WLP530 but I'm sure it will work just fine. Good luck!


--- Quote from: denny --- I've mentioned this before....a great way to use figs is to wait til fermentation is done.  Then caramelize the fogs in a super red hot wok and deglaze with some of the beer.  Put all of that in a secondary fermenter and rack the beer onto it.  Let it go a couple weeks.
--- End quote ---

I'd like to try this method next time. I decided to skip the Brett this time just to get a good idea of what this beer has to offer. Will probably tweak it in the future.

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