Rev. Dr. Doc
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014 Fig Beer
Brew Type: All Grain Date: 9/9/2006
Style: Fruit Beer Brewer: Doc Pagala
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 6.50 gal Boil Time: 60 min
Brewhouse Efficiency: 75.0 % Equipment: Brew Pot 9.5 galon - Imersion Chiller
Actual Efficiency: 83.4 %
Taste Rating (50 possible points): 37.0
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
10.00 lb Pale Malt (3.0 SRM) Grain 97.6 %
0.25 lb Cara-Pils/Dextrine (1.0 SRM) Grain 2.4 %
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 Estimated Original Gravity: 1.056 SG (1.030-1.110 SG) Measured Original Gravity: 1.062 SG
Estimated Final Gravity: 1.014 SG (1.004-1.024 SG) Measured Final Gravity: 1.010 SG
Estimated Color: 5.1 SRM (3.0-50.0 SRM) Color [Color]
Bitterness: 14.7 IBU (5.0-70.0 IBU) Alpha Acid Units: 0.8 AAU
Estimated Alcohol by Volume: 5.4 % (2.5-12.0 %) Actual Alcohol by Volume: 6.8 %
Actual Calories: 276 cal/pint
Mash Profile Name: Single Infusion, Medium Body, No Mash Out Mash Tun Weight: 0.00 lb
Mash Grain Weight: 10.25 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 4.53 gal Adjust Temp for Equipment: TRUE
Name Description Step Temp Step Time
Mash In Add 12.81 qt of water at 165.9 F 154.0 F 60 min
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) Carbonation Volumes: 2.4 (2.0-3.0 vols)
Estimated Pressure: 29.5 PSI Kegging Temperature: 74.0 F
Pressure Used: -30 psi Age for: 4.0 Weeks
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.)
Brew Type: All Grain Date: 9/9/2006
Style: Fruit Beer Brewer: Doc Pagala
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 6.50 gal Boil Time: 60 min
Brewhouse Efficiency: 75.0 % Equipment: Brew Pot 9.5 galon - Imersion Chiller
Actual Efficiency: 83.4 %
Taste Rating (50 possible points): 37.0
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
10.00 lb Pale Malt (3.0 SRM) Grain 97.6 %
0.25 lb Cara-Pils/Dextrine (1.0 SRM) Grain 2.4 %
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 Estimated Original Gravity: 1.056 SG (1.030-1.110 SG) Measured Original Gravity: 1.062 SG
Estimated Final Gravity: 1.014 SG (1.004-1.024 SG) Measured Final Gravity: 1.010 SG
Estimated Color: 5.1 SRM (3.0-50.0 SRM) Color [Color]
Bitterness: 14.7 IBU (5.0-70.0 IBU) Alpha Acid Units: 0.8 AAU
Estimated Alcohol by Volume: 5.4 % (2.5-12.0 %) Actual Alcohol by Volume: 6.8 %
Actual Calories: 276 cal/pint
Mash Profile Name: Single Infusion, Medium Body, No Mash Out Mash Tun Weight: 0.00 lb
Mash Grain Weight: 10.25 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 4.53 gal Adjust Temp for Equipment: TRUE
Name Description Step Temp Step Time
Mash In Add 12.81 qt of water at 165.9 F 154.0 F 60 min
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) Carbonation Volumes: 2.4 (2.0-3.0 vols)
Estimated Pressure: 29.5 PSI Kegging Temperature: 74.0 F
Pressure Used: -30 psi Age for: 4.0 Weeks
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.)