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You are here: Home --> Forum Home --> General Forum --> Homebrewing Links --> Brewing up history : Persimmon Ale

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uberg33k
Charter Member
The Internet
314 Posts


http://immaculatebrewery.com/persimmon-ale/

I'm pretty sure everyone here reads reddit and/or HBT, but in case you missed it, I made a weird old beer recipe.




Posted 34 days ago.

mchrispen
Bastrop, TX
485 Posts


Sounds interesting, but slightly outside of my comfort zone. Funny how the flavor disappears to such an extend when you chill it down. Have you thought about tossing some on to oak with some brett?




Posted 34 days ago.

uberg33k
Charter Member
The Internet
314 Posts


I did, but I decided against it for a couple of reasons.  One would be that any barrel used would have been fairly well used and fermentations were short (2-5 days).  They wouldn't have gotten much off the barrel in terms of flavor, it was purely a holding vessel and inoculation tool.  Same idea here with the Brett.  That timeframe isn't really long enough for Brett to do it's thing.  Now, given that I left mine sit around way longer than would be historically accurate, both would have had a more pronounced effect.  It might have been good, but I really just wanted a reference for what this beer tasted like before I went wild with it, so that's why I went as simple as possible.



Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I mentioned this on reddit, but I've been looking forward to this, and it didn't disappoint - well done.  I also think that the disappearing flavor is odd!



Posted 34 days ago.

ingoogni
nl
314 Posts


Excellent stuff, love it!

Right choice on the low and slow bake, more like drying and yes, drink tannin rich beers 'warm', red wine temperature or a tad below.

Now, with what other fruits would it work? Pumpkin? Quince?




Posted 34 days ago.

uberg33k
Charter Member
The Internet
314 Posts


Quince would probably work.  It's certainly got enough tannins to form the body.  The strong floral aroma would give a beer a very unique characteristic.

Pumpkin probably wouldn't work as well.  It's mostly starch and it used to be sun dried and shredded before being added to a mash.  This tells me they really had to work at breaking it down  and concentrating it before brewing with it.  Might still be fun to do a historical pumpkin beer, but it would be a different animal.  Shredded dried pumpkin, some pale malt or MO, light molasses, but more than likely a similar hop bill and similar yeast pitch.  No spices.




Posted 34 days ago.

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