014 Fig 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. |
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Ingredients |
| Amount | Item | Type | % or IBU |
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| 10.00 lb | Pale Malt (3.0 SRM) | Grain | 97.56 % | | 0.25 lb | 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 | |
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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: |
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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 |
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Single Infusion, Medium Body, No Mash Out| Step Time | Name | Description | Step Temp |
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| 60 min | Mash In | Add 12.81 qt of water at 165.9 F | 154.0 F | |
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| 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 | |
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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.) |
