I made the second batch of figleaf flavored primitive beer. I got to get her back to fermenting over the weekend of the whole thing is ruined. I don't have time to go to the brew shop, and on Monday I leave for 2 weeks. I know it will alter the taste quite a bit from what I was originally wanting, but I don't know what else to do. I am hoping that will get it back to fermenting. Once it is fermenting nicely, I will remove 1/2 gal of the existing wort and replace with the starter. I will add a cup or so of the existing wort to give the starter some of the same character of the wort. Since I don't have any more DME laying around, I am making up a huge starter with piloncillo, almost 1/2 gal. I really want a lot of the fig leaf taste, but I am going to have to do something drastic. I have tried repitching and placing on warming pad, nothing. However, I think I used too many fig leaves, their antiseptic quality has stalled the ferment at 1.049 (SG was 1.080). This time I wanted a true ale so I used amber DME for about 50% of the fermentables. I am trying to brew another 1 gal batch, but a different version. What kind of DME would be the best palate for this to play on? If not, then I will blend it.Īnd speaking of blending, I am really thinking about making a simple batch of ale, with the fig leaves as a flavoring spice. I plan to bottle carb half of it and hold the other half in a 1/2 growler for now until I see how it goes. Almost like vanilla, but somehow a little nutty. I did my first test taste today and it was very good, maybe not completely "beer-like," but certainly not cidery. The fig leaves do not add any fermentables, but they do have a significant antiseptic agency, so it takes a while for the yeast to get started, over 48 hrs. Here is the basic recipe for 1 gal of primative fig leaf beer:ġ cup leftover "pear butter" (just what I happened to have on hand)ġ0oz toasted oats steeped for 30 min (for mouth feel and taste) ġ cup bittering tea (I am using a local wild tea)ġ) Boil 1 gal water, then add fig leaves and cover to steep for 2-3 hrs.Ĥ) Pour into fermentation jug and place under airlock And so he has a category called "primative beer" which covers a lot of things that are beer-ish. One of his premises is that in ancient times "beer" was made from about anything that could be fermented. I am reading the book, The Wildcrafting Brewer: Creating Unique Drinks and Boozy Concoctions from Nature's Ingredients, by Pascal Baudar.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |