The GaP (Grocery and Produce) Beer Experiment - Page 29

captainkirk83 · 10-29-2011, 09:26 PM

I am excited about the challenge of creating beer from "nothing" ingredients. I have so far only done extract brewing but it feels a bit like cooking with campbells soup. I enjoy it but feel like there are much cooler things out there.

My recipe ideas taken from multiple sources are:
Whole kernel corn
pearled barley
sweet potato syrup(see earlier posts on this)
grapefruit and maybe coffee beans for bittering
yeast(undecided) between something recycled from previous brewing or bread

Will attempt to start sprouting corn tomorrow, if that works then will try to make sweet potato syrup

I am hoping for a drinkable brew that won't cause illness, at least in moderation.

Hellrazor1200 · 11-10-2011, 10:32 PM

got sumthin that smelled like beer lol and tasted like it but it was too watered down

Bithead · 11-10-2011, 11:42 PM

Quote:

Originally Posted by Hellrazor1200

got sumthin that smelled like beer lol and tasted like it but it was too watered down

Obviously you need more corn flakes.

burtonridr · 01-19-2012, 12:23 AM

This is my new favorite thread! Freakin rocks!

I started up two 1 gal batches yesterday and today. The first batches is bubbling along nicely, I'm still waiting for the last batch to start... any minute now it should start bubbling

Here is a run down of the recipes I just brewed. (note: I cheated on the yeast) If they come out good, I'm going to try a redo with propagated yeast from a beer bottle.

Molasses GaP Drink. 1-17-12

I believe this is similar to a revvy posted recipe.

9 fl. oz. Regular Molasses
½ multivitamin
1 Tbsp ground coffee
4 fl. oz. Flaked Oats
3 Tbsp Turbo Yeast - I started in a mason jar the previous day in a mixture of water molasses and yeast nutrient(1/2 multivitamin).

I heated 1 gallon water to 155 and added the oats and let them steep for 30min, discard oats. Brought to a boil, then I poured in the molasses while stirring as to not burn, added multvitamin and steeped coffee for 10 min. Discard coffee grounds.

Cool wort to 80*F and pitch yeast.

SG was 1.03 (4-5% potential)

Malty Molasses Gap Drink 1-18-12

I copied the ratios of this one from a german altbier recipe.

Ingredients: (Original Altbier Recipe ingredients - Modified ingredients I used)
0.2 lbs Grain – 1 cup Grape Nuts, Roasted on the stove until aromatic
1.2 lbs Malt Syrup – 9 oz molasses
0.2 lbs malt extract – 1/3 container of ovaltine
1 Tbsp Coffee beans for bitterness
3 Tbsp Yeast – turbo yeast

In 1/2 gallon water, Steep grains until water reaches 170* F or about 20 min, then discard. Bring water to a boil and add malt extract, molasses and coffee. Boil 10 min. remove coffee and discard. Add 1/2 gallon cool water, further cool wort to 80* F and pitch yeast. SG was 1.075 (7-10% potential).

commonsenseman · 01-19-2012, 02:06 AM

Mine has been dumped. I think I'll stick to grocery store wine instead.

**Ezekielsays** · 01-19-2012, 02:42 AM

Had to dip into the GaP waters today. I've read this thread through multiple times, and have remained intrigued by the idea.

My recipe was :
1.5 lbs store brand grape nuts clone.
1 lb sweet potato, diced
.5 lb bananas, ripe
2 T molasses (for color)
.33 pounds of popcorn, sprouted

I'd originally wanted to mash using a bottle of organic tonic water I'd found in the organic section (no sodium benzoate or other preservatives) but my grocery store was remodeling. I'd counted on this as my bittering.

However, on tasting the sprouted popcorn, there was a bitter component there. In addition, i added the peel (grated) from about 1/4 of an orange. Hopefully between the sprouts and the orange pith there will be enough bittering to provide some sort of balance. If not, I might make a tea of orange and grapefruit peels, and add as necessary to balance the brew.

I mashed in my crock pot, set to low, over the course of about 5.5 hours. It started at around 80 degrees, and warmed up to 155 during that time. I opened it often to stir. At the end of the "mash" I removed a large portion of the solids from the pot, and put them in the oven at 350 until they were visibly darkening. I then added this back in, filtered, sparged, and boiled 20 minutes. I split this into two, putting a little more than half a gallon into two jugs. In one I pitched fleischmann yeast (1 tsp) and in the other I pitched some Wyeast 1275 Thames Valley.

Both are bubbling as we speak. Lots of trub in each - I plan to fine with gelatin, just to see if it has any impact.

Wish me luck!

**passedpawn** · 01-19-2012, 02:51 AM

Quote:

Originally Posted by Ezekielsays

Wish me luck!

Good luck. You'll need it.

sm0key · 02-14-2012, 03:29 PM

I stumbled upon this thread after listening to a brewing network podcast. The topic had nothing to do with it, but a Northern Brewer commercial was about a post-apocalyptic brewer that saved humanity. I started to think about what random items could be fermented. That's how I found this thread; by searching for things that you can make beer out of besides LHBS ingredients. I may take a stab at this myself in the near future!

Thanks for the interesting read, guys...

Skrufbrewer · 03-18-2012, 10:28 PM

Well today I'm gona give it ago. Goin to try a Chocolate coffe stout.
I am thinking I am goin to try grape nuts roasted in the overn, hope to give it a nice dark color. I have grain bags so i think i'm goin to boil up a pot of coffe, place in the boil pot,Place the roasted grapenuts in the bag and into the boil pot to steep for an hour or so and reach 160 Then remove gnuts,I think I am going to use either chocolate syrup of maybe powder at this point then bring to a boil. I think now ill add more syrup or powder, and let boil 45 min. At this point I think i'll add maybe some orange peel for some bitterness? And maybe a grain bag of coffe beens. let go for another 10mins or so.
Cool the wort and place in fermenter, I am goin to use some RedStar yeast, I would like to use brewers yeast but gona see if this works on a foodstamp budget.LOL in a week I think i'll rack into a secondary and maybe add more coffe beens, maybe cochcolate coverd beens? I guess to carbonate i'll use maybe confectioners surgar or just plain white. Anyone use confection surgar? I'd think it would be better than regular white.

I am germinating some pop corn kernal's, gona roast them and do a mollases brew, maybe throw in some rice dont know about what to bitter it with. coreander or lemon/orange?

Sythreil · 05-16-2012, 07:13 PM

I gave this a shot yesterday, kinda cut a corner using Malta Goya, but it is available at my grocery store. I boiled it for 20 minutes to remove the carbonation, then did a 30 minute mash just to get the goodness from the oats and coffee, then boiled for 30 minutes. I ended up with a pudding like consistency and had to add a gallon and a half of water to bring it to a high gravity beer thickness. This recipe was planned for 1 gallon, though I ended up with over 2 in the fermenter.

10 bottles of Malta Goya
2 lbs oats (1/4 of them toasted)
10 oz coffee beans
1 can pumpkin purée @ boil
10 oz bakers chocolate @ boil
8 oz caramel @ boil
1 tbsp pumpkin pie spice @ 10 minutes

Bakers yeast (rehydrated)

OG 1.055