I've followed all 15 pages of this and have a recipe. Would this work, or not so much?
Zombieiser -
1 Gallon Batch
2 Pounds Corn Flakes
2 Pounds Rice Chex
1 Pound Table Sugar
3 Teaspoons Angostura Bitters
Cultured Yeast from a Bottle fermented lager
From what I've read in the past, I'm gonna guess that I'll probably have to mash the corn flakes and Rice Chex.
I'm also not sure how to put this into Beersmith. If this would work, anybody got an idea as to what the ABV would be? How about the Angostura Bitters as a bittering agent?
If anybody can verify that this might work, or any changes I should make, I'll go for it.
I've followed all 15 pages of this and have a recipe. Would this work, or not so much?
Zombieiser -
1 Gallon Batch
2 Pounds Corn Flakes
2 Pounds Rice Chex
1 Pound Table Sugar
3 Teaspoons Angostura Bitters
Cultured Yeast from a Bottle fermented lager
From what I've read in the past, I'm gonna guess that I'll probably have to mash the corn flakes and Rice Chex.
I'm also not sure how to put this into Beersmith. If this would work, anybody got an idea as to what the ABV would be? How about the Angostura Bitters as a bittering agent?
If anybody can verify that this might work, or any changes I should make, I'll go for it.
You wil most liekly need to mash with an enzyme to get anything from the cereal...that's sort of the issue with this...
Angostino bitters was supposed to be MY bittering agent but I never got that far...I think it will work though I have no clue how much to use...that seems quite high for a 1 gallon batch.....
I would take quart of sugar water (or something really sweet) and start adding 1/4 teaspoons of bitters to it and sipping till it was balanced enoughed without being overpowering.
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Originally Posted by YooperBrew
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i have been thinking of this thread lately. on yeast how do you think wild yeast would be from a wild yeast culture of a cider? i figure if it tastes good you know the yeast is good.
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Eschatz - You know, that's a very, very good point, haha. I couldn't think of any off the top of my head, but my local grocery store has a really good selection and figured I'd probably be able to find one. If not, then I'll find a bottle conditioned ale (maybe a wit).
And Revvy- Sorry about stealing your idea with the bitters, I musta skipped over it or else I would have credited you.
The way I got my amount, was I went to their site, found a recipe for a cocktail, which calls for 4 shakes per drink.
I then found how many shakes per tsp, which is 16.
I then took those numbers, and divided and came up that each serving of this beer would have 1/4 tsp.
I then multiplied by 1/4 tsp x 10 (the number of 12oz beers in a gallon) and came up with 2.5 teaspoons.
I think I'm gonna give it a try. Will post pics and how it goes.
I think I remember Beano being able to aid those enzymes in the mash. Two capsels if I recall correctly.
After using Bean-o myself in my first attempt at this project, I strongly recomend against it. BUT if you are going to, I'd say 2-3 capsels per gallon in the mash, mash for a long time (think over 90 mins) at a low temp (148ish). I plan on doing a GaP coming up pretty soon (before school starts up again) and will be steering clear of Bean-o this time around, being much more in favor of enzymes in starchy fruits (plaintains) and home-malted corn, with some honey to form more of a braggot. I'll post a recipe when I finish it up.
__________________ Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23 Clearing:Apple Wine Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn
After using Bean-o myself in my first attempt at this project, I strongly recomend against it. BUT if you are going to, I'd say 2-3 capsels per gallon in the mash, mash for a long time (think over 90 mins) at a low temp (148ish). I plan on doing a GaP coming up pretty soon (before school starts up again) and will be steering clear of Bean-o this time around, being much more in favor of enzymes in starchy fruits (plaintains) and home-malted corn, with some honey to form more of a braggot. I'll post a recipe when I finish it up.
To be honest, I've never gone the GaP beer route. I've only read this thread once or twice in interest. It does seem like a fun experiment though. A braggot would come to mind before a beer would though in interest of creating a more commercial flavor as opposed to the pruno/hooch that I've got a feeling would probably flow from my tap on this one.
I haven't seen this thread in forever!!
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