I am trying to brew a beer for my brother's 50th birthday in late April (who had a large part in getting me into homebrewing, though he has since hung it up). He is a huge fan of figs, so I thought I would try to incorporate them into a brew. Typically, he's into the hoppy end of balanced beers (not particularly into complex malt-profiled beers, porters/bitters, etc.), and can get into some mega-hopped beers.
I brewed a fig-gose by adding 12oz of pureed fresh figs to the boil @ 5min, along with the coriander and salt. It was somewhat of an experiment, since I felt like I had some time to mess around before I needed to deliver the batch. The finished product is good, drinkable, but a bit cidery, i'm guessing because the majority of the fig sugars fermented out. A couple of questions/requests for advice:
1.) Should I stick to a simpler style such as a Gold/Blonde/Cream Ale since my bro isn't really into lambics/wits, etc. that might be more receptive to a fig? Maybe I could brew another gose and add figs to a secondary, as I thought the style would work well (below-threshold saltiness with a fig essence to balance -- my understanding is traditionally this style can be served with fruit syrups)
2.) Should I addand simply add the figs/fig puree to the secondary to get more of the fig essence? I was somewhat worried about sanitization which is why I added them pre-fermentation. Any ideas on how to sanitize the figs? Boil a puree then cool?
3.) Any suggestions on a more suitable style?