Exactly what flavor do fresh figs add to a brew. I’ve used them in spiced holiday ales and perhaps can’t pinpoint a specific flavor because of the spice. If added to an American ale for example what character would they add.
Thanks
Almost no character would be added unless you used a ton of them. Their flavor is subtle (light berry maybe) plus a “green” plant character from the outer skin. I don’t think fresh figs are the best way to get “fig” into a beer - dried are probably a better choice to avoid the plant character and get the most from their subtle character.
Yes, dried figs give what would be expected as fig character in a holiday ale, quad, etc.
That being said if you have a real lot of fresh figs you might be able to coax a subtle flavor out of them. I would cut off the skin and pith and just add the reddish flesh and lots of it after primary is about finished. It might compliment a citrusy pale ale. I would only bother if I had a ton of free fresh figs.
Before use, I caramelize them on a very high heat and deglaze with beer from primary. Then add them to the secondary fermenter. No green taste from the skin.
I would think they add a fig flavor…
Dark sugar, particularly if carmelized. Maybe not so much of a specific fruit flavor.
They don’t have a lot of flavor fresh. Taste better when dried. They’ll add sugar and that’s about it.
In all honesty, you’ll probably get way more “fig” flavor from Special B, C-120 or D-180 than from fresh figs.
Yep. Got some Special B & 120L too. Thanks everyone!
When you say 120L are you referring to crystal malt? Just saying that because Eric was referring to c-120 syrup.
I think this is a one or the other as opposed to both situation. Either fresh figs in a light beer for a subtle fresh fig flavor (knowing it will take a lot to get a little) or the special b/candi syrup for a dried fig flavor which would overwhelm any fresh fig, usually good in a higher gravity beer. At least that’s how I see it.
I was actually referring to 120L Crystal malt. The D-180 was the candi syrup I was referring to. The overall character is different, but the dark candi syrups and extra dark crystal malts both give me dark, dried fruit (i.e., fig/date/raisin).
I was referring to 120 crystal. As far as the syrup goes, I have made my own and used it in a Rochefort 8 clone. That added some really nice character.