samljer

Recipes 

Remove the watermelon and it sounds like
a beer you can get down here at the LCBO for $2.25/can
its actually pretty good.

samljer

Recipes 

The chocolait beer is bottled now, and carbonating.
Tasted good, but the bread yeast i got stuck using "grocery store only"
over powered it in taste.
I think if id used a ale beer this would be a beer worthy of another batch.
its really not that bad though, i will be drinking it
Going to remake it this way:


Going to use ale yeast: i know ...
Going to change malteesers to malted milk or Tiger Malt


Just to see what happens

samljer

Recipes 

Follow up on my original brew:
Tastes fantastic, rather pleased.


BEER Characteristics.
ABV: tested 3.8%
Mouthfeel: Sharp and smooth at the same time. was appealing.
was almost like velvet.
Taste: Lager like in taste. like Molson canadian.
Hints: Chocolate hint mild, raisin undetected.
Head: About 1/2 finger with no retention, gone in 15 seconds.
Other: Carbonated well, after aged, no "yeast" taste thats common with bread yeast. I plan on doing this again to adjust its taste based on what i have here.
Friends thought it was store bought beer *i smiled* Success!!!
I will be doing this one again. for real....

cost: aprox $10 for 2L "The maltesers were the most expensive part! $4 for a bag"


Since people have seem to lost interest in this GaP project I probably wont
return. and will continue my efforts alone.
So far Ive had GREAT success with it. and will continue to develop my own
personal beer recipie.

fezzman

Recipes 

Sounds like a fantastic success. I've not contributed to the project but have been trolling it for quite some time. I've even got a shortcut to it on my desktop as a reminder. The stores in my area are lacking much of what various people have stated theyv'e used. I do plan to experiment a bit on my own...just haven't started yet. The success of yours is a definite motivator.

BTW: What are maltesears? I've not heard of this before.

Revvy

Recipes 

The canadian version of malted milk balls.

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fezzman

Recipes 

Ahh, I believe I've seen these at World Market. I suppose I could have googled that myself. [/shame] Thanks, Revvy.

Dr_Gordon_Freeman

Recipes 

First of all, awesome thread.

Second, I have a suggestion for getting fermentables at the store. See the quoted article at the thread here: http://www.homebrewtalk.com/f37/so-how-did-everyones-pumpkin-sweet-potato-ales-turn-out-154306/

I used my slow cooker to heat the sweet potato slowly and get conversion. I used the sweet potato "extract" to make a sweet potato pie brew that is fermenting right now. I don't see why you couldn't mash grains with the sweet potato to take advantage of the enzyme action! It seems like malt-o-meal and/or corn grits would be the best option.

samljer

Recipes 

Actually long found out that either banana or orange can be used for thier enzyme action
and you dont have to heat the mash at all for the amylase in those 2 sources

Bosium

Recipes 

How about malting some pearl barley - like used in soup? Surely that would work. You could probably add some granary bread flour to it too once you had some enzymes.

For bittering, maybe some grapefruit juice concentrate, or coffee grounds, or citrus peel?
You wouldn't need a lot.

Freezeblade

Recipes 

AP and Bread flour also contain a percentage of Malted Barley Flour (I can't find anywhere online that says the amount, but it is listed in the ingredients and other sources say it is as low as .5%)

I've seen Malted Barley Flour on sale in a store once, I think it was by Bob's red mill.

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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