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DansBrew 12-23-2009 01:25 AM

minimalist experimental brew
My first post was deleted by moderators because of the language and terminology used in describing my intent for an experimantal beer. I will avoid using the words I used previously, because I'm looking for insight for a particular method which I'm now dubbing minimalist. Please don't ask what words I used, and don't try to guess. I'm looking to brew a one gallon experimental batch of beer. I was playing with brew builder and found a recipe using minimal grain and no hops. I'm not going to post why, because it got my thread deleted last time. I'm trying to stick within a certain "specialty" style. The recipe is as follows, from brew builder for a 1 gallon batch.

1lb, 8oz of flaked oats(I'm only going to use oats

1lb 0oz of turbinado sugar(would like to use table sugar, any conversion?)

Nottingham dry yeast.

The OG is 1.075, FG is 1.019, abv 7.34.

I want this to be my foundation for the wort. What else can I add, without adding hops, or more grain, or extract to increase color and flavor? I'm thinking of an apple cinnamon, or citrus fruit profile. I do not want to use commercial additives, im looking for answers like slices of apple during the boil, or during fermentation. Things like that. Could I add teabags for flavor and color?
**note to moderators** please don't remove this thread. Its an experimental topic. I'm not looking for sloppy techniques here. I'm looking for a minimalist approach**

dwarven_stout 12-23-2009 01:38 AM

No malt, no hops. This is not beer, experimental or otherwise. All fermentables in this beer will come from the sugar- the oats will not convert without enzymes from malted grain. Basically, you're making cider with a nice head.

If you want apple-cinnamon, add cinnamon. If you want citrus, add citrus zest with ~5m left in the boil. Tea bags in the boil will overextract and add unpleasant tannins- if you go for tea, brew it separate and then add to the ferment.

DansBrew 12-23-2009 01:43 AM

I understand this isn't "beer" in the traditional sense, I posted in recipe because i thought maybe there was a style out there, however rare and obscure, that uses this type of approach. Obviously wine uses different ingredients, and lambic and bitters use others, as do mead and ciders... I just dont know where to begin... Thanks for the tip about adding with 5m left. I was thinking that since there is no hop schedule here that after steeping or whatever I would be doing here, that I would boil for about 15 or so minutes... Any thoughts on that?

MVKTR2 12-23-2009 01:53 AM

What you're making here isn't beer. It doesn't matter what you're trying to do, but this aint beer. As far as that goes, why not put malt in it no matter what you're trying to do? Even if you're trying to use distillers yeast and create a clean base I think you might be best served using some malt in it. I'm possitive there are websites out there, VERY possitive, that cover what you're trying to do.

Without knowing exactly what you're trying for, it's fairly difficult to help. Obviously potatos, sweet potatos, carrots, and lots of root vegetables have lots of fermentable starch in them. Don't forget corn, cook all/any of them before putting in a fermenter. Also I'd suggest using a wine yeast since this aint beer. Good luck.


DansBrew 12-23-2009 02:01 AM

Thanks... Vegetables with starch might help as well. I'm trying to use anything other than pils malts and all. Would whole grains like from bread work? I'm newer to brewing, New enough to not have experience in making my own recipe. I'll have to look into the ale yeast thing. Im not sure about what websites youre referring to, but I can tell you that distilling has nothing to do with why im asking...

Marko73 12-23-2009 02:12 AM

Try looking up prison wine on the Internet. There might be some websites that will be able to help you.

DansBrew 12-23-2009 02:21 AM

Thats exactly the phrase I didn't want to see posted here...geez. I know beer needs malt. I know it needs hops. I want to know what you get when use use another means of getting fermentable sugar. Obviously its not gonna be for everyone. Just like some people don't like lambics or meads. I don't know. Maybe its a dead end. I want to see what happens when you try an alternative method of getting alcohol. I'm not looking to make moonshine or anything like that. I'm not looking to call my creation prison wine. I just want some insight on alternative brewing...

Nurmey 12-23-2009 02:25 AM

In case you didn't see it before


DansBrew 12-23-2009 02:31 AM


Originally Posted by Nurmey (Post 1759751)

Thanks! I did not see this when searching. This is more along the lines of what I'm talking about. I'm looking to avoid a LHBS, and go outside the box(pun intended for beer kit brewing) I'm definitely going to tinker now... Anyone else, feel free to add suggestions, or feedback if you've tried before...

Marko73 12-23-2009 02:34 AM

Dans. . .I wasn't trying to cause a problem. I was just trying to help.

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