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Fruit: conversion fresh to dried by weight

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  • Fruit: conversion fresh to dried by weight

    We did a pilot batch of seasonal stout using 3/4 pound of fresh figs per gallon of beer in secondary fermentation. It turned out lovely, with plenty of fig aroma and flavor. Now, on our 15bbl system, we're realizing fresh figs are not cost effective and wondered if dried figs would work.

    Does anyone have thoughts on this? Also, because the water has been removed from dried figs, presumably a pound of dried figs would be a lot more "figgy" than a pound of fresh figs. Has anyone had experience substituting dried fruit for fresh? Any thoughts on the conversion rate?

    Thanks,

    Annie Pollard
    Brew Mistress
    7 Devils Brewing Co.
    Coos Bay, OR

  • #2
    hi Annie,
    I would be interested to know what you learned about brewing with dried figs. It's something we are considering doing very soon. Have seen a few different fig to beer ratios being tossed around.
    Cheers,
    dan
    Daniel ADDEY JIBB
    Microbrasserie Le Castor
    Organic Ales - Bières Biologiques
    Rigaud, Quebec, CAN

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    • #3
      You wont get the same flavor from dried fruit as you do fresh, not by a long shot. Ive tried it with multiple fruits (due to lack of availability throughout the year) and it becomes harshly cost prohibitive very quickly. Not only do you lose all the great flavor from juices/flesh and dried fruit may seem cheaper but the amount more you need to get even a slight similarity to fresh makes cost go through the roof (dried fruit cost a lot for less product). Using fresh fruit first and getting good results will ruin using anything else.

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