Bit of a backstory first. In my very early brewing days about 15 years ago I worked at a hospital that had tons of Brown Turkey fig trees planted around it, with so many fresh figs available I knew I had to brew with them. One day I picked a boatload and made a 5 gallon Fat Tire clone. Unfortunately, my first brewing notebook was lost in my many moves since then. All I remember is that I added all the figs at flameout along with some fresh ginger, but the exact amounts escape me. This beer turned out incredible, probably due more to luck than skill as I still had mostly no clue as to what I was doing.
Fast forward to present time, the fig tree I planted 6 years ago is pumping out a steady stream of figs, so I have been picking each day and dehydrating them. I now have a little over a pound of dried figs and want to brew the Fat Tire clone again. My plan is to brew, save some wort, dice up the figs and reconstitute them in the wort, then add to the fermentor. I have looked at a few other threads about using figs and this seems like a good way to proceed, but wanted to get some feedback if anyone has any to offer. Thanks!
Fast forward to present time, the fig tree I planted 6 years ago is pumping out a steady stream of figs, so I have been picking each day and dehydrating them. I now have a little over a pound of dried figs and want to brew the Fat Tire clone again. My plan is to brew, save some wort, dice up the figs and reconstitute them in the wort, then add to the fermentor. I have looked at a few other threads about using figs and this seems like a good way to proceed, but wanted to get some feedback if anyone has any to offer. Thanks!