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Old 01-18-2012, 03:14 AM   #1
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Default Iron Brewer - Reese's Puffs

Our club is doing an Iron Brewer competition. For the first round, I was given Reese's Puffs as the ingredient I have to brew with.

I'm thinking about doing a milk stout and adding the cereal to the mash.

Anybody have any other suggestions? Any ideas on how much to add to the mash?

Thanks!

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Old 01-18-2012, 03:31 AM   #2
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Toss some in some 151 and see if you can pull out some of the flavor, if you can make a brown ale and pitch the extract in when bottling/kegging

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Old 01-18-2012, 04:12 AM   #3
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This sounds like the perfect ingredient for a porter to me. Keep it sweet but not syrupy. I'd be afraid to mask the true taste with the bitterness of a stout, but it could be seen as taking a creative risk. Either way, keep us posted! What kind of deadline are you working with?

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Old 01-18-2012, 04:43 AM   #4
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I agree that the natural choice would be a porter. Specifically one that is heavy on the chocolate flavors. The only stout I could imagine working is a chocolate milk stout and you'd have to be careful not to go too heavy on the coffee notes. Do keep is posted on the deadline and your progress. GOOD LUCK!

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Old 01-18-2012, 02:09 PM   #5
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The beer needs to be ready by March 20, so I have plenty of time.

A porter or a brown ale was the first thing that came to mind.

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Old 01-18-2012, 02:34 PM   #6
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At the end of the boil, I would suppose you will have to showcase the flavor of the cereal.

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Old 01-18-2012, 02:36 PM   #7
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peanut butter porter!

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Old 01-18-2012, 02:43 PM   #8
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Look at what I did for my gingersnap brown ale I talk about how to use the nutrition info/sugar content to figure out how much to use.

An extract of it is also a good idea.

One other thing to consider for the end is to, if you're bottling, prime with it. You'd have to figure out how much sugar can be extracted from a fixed amount of the cereal, and you may need to supplant it with more priming sugar. You could steep the cereal and priming sugar in the 2 cups of water for awhile til the cereal breaks down, then strain the mess through a combination of coffee filters and strainers until you just get a liquid (it will be cloudy and yucky looking but in a stout or brown ale it won't be that noticeable in the finished product.)

Then boil that up to steralize it and use that as you would your normal priming sugar.

I would probably do a combination of the three, do some in the mash, do a vodka extraction and add to secondary of after fermentation has ceased in long primary, and then do it as a primer as well. The flavor should really come through.

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Old 01-18-2012, 03:45 PM   #9
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Quote:
Originally Posted by maxam View Post
peanut butter porter!
That's Chocolate Peanut Butter Porter!
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Old 01-18-2012, 05:40 PM   #10
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I was just thinking about it and you might even think about pulling a gallon of whatever beer you make after primary is complete and dry hop (or dry puff) it to see what charter it adds.

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