If you made a stout (or wheat?!?) type of beer you may be able could get away with it being a bit cloudy. (Something with a creamy mouth feel already)

• I would boil up your mash as normal, leave to cool.
• Prepare your must, add to wort (like normal)
• Cap and wait for bubbles to get going (one day?)
• Blend up a few avocados (with a little lemon juice, to stop browning) til they are really smooth.
• Mix in your avocado
• Brew like normal
• When you get to racking off you may need to rack off the lees first leave it to stand and then reverse rack off (take every thing from the bottom) any floating oil etc

I imagine any fining agents may not work very well, you will need to experiment. Also adding an emulsifier (like lecithin) may help prevent the oils from separating out.

If you made a stout (or wheat?!?) type of beer you may be able could get away with it being a bit cloudy. (Something with a creamy mouth feel already)

• I would boil up your mash as normal, leave to cool.
• Prepare your must, add to wort (like normal)
• Cap and wait for the bubbles to get going (one day?)
• Blend up a few avocados (with a little lemon juice, to stop browning) until they are really smooth
• Mix in your avocado
• Brew like normal
• When you get to racking off you may need to rack off the lees first, leave it to stand, and then reverse rack off (take every thing from the bottom) leaving any floating oil etc.

I imagine many fining agents will not work very well; you will need to experiment. Also adding an emulsifier (like lecithin) may help prevent the oils from separating out.