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05-08-2009, 03:30 AM
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#1
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Senior Member
Join Date: Jul 2008
Location: Austin, Tx
Posts: 109
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Oddities in the Mash
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Just re read a 2006 Zymurgy article titled "Oddities in the Mash". Basically it talks about using leftover baked goods in your mash. If it contains a starch go for it. Has anyone ever tried this before?
I was thinking of using some Malt-o-meal in my next batch of pale ale. Since it is already gelatinized, all I have to do is add it to the mash. I there anything I should watch out for?
Circle C Brewer
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05-08-2009, 04:03 AM
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#2
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Senior Member
Join Date: Mar 2008
Location: Milton, De
Posts: 2,140
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sounds gross.......i just pictured tossing a loaf of bread into the mash. starch haze anyone?
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05-08-2009, 12:44 PM
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#3
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Senior Member
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 2,706
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Quote:
Originally Posted by scinerd3000
sounds gross.......i just pictured tossing a loaf of bread into the mash. starch haze anyone?
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Rye bread Kvass anyone?
http://madfermentationist.blogspot.com/2007/07/neo-kvass.html
I would just make sure that anything you add doesn't have any fat.
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05-08-2009, 01:10 PM
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#4
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Senior Member
Join Date: Jul 2007
Location: Mccordsville, Indiana
Posts: 697
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I don't know, i've seen someone pour bags of flour into a AG batch "to save on cost of grains". I guess it could work.
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05-08-2009, 04:36 PM
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#5
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Senior Member
Join Date: Dec 2008
Location: Highlands Ranch, CO
Posts: 234
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During the big brew sessions, our club brewed a frankenbeer. One guy brought a big bag of popcorn to put in the mash (no salt or butter). I had definitely never seen that before!
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05-08-2009, 06:05 PM
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#6
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Senior Member
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 2,706
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Quote:
Originally Posted by velotech
During the big brew sessions, our club brewed a frankenbeer. One guy brought a big bag of popcorn to put in the mash (no salt or butter). I had definitely never seen that before!
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I had a pretty tasty popcorn cream ale at Portsmouth Brewing a few years back. It had some of that dry pop-corny toastiness (for lack of a better word) to it.
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Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).
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05-08-2009, 06:08 PM
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#7
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Senior Member
Join Date: Apr 2009
Location: Longview, TX
Posts: 530
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Quote:
Originally Posted by Oldsock
I had a pretty tasty popcorn cream ale at Portsmouth Brewing a few years back. It had some of that dry pop-corny toastiness (for lack of a better word) to it.
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Would that be one of the styles where Diacetyl is acceptable?
Last edited by MMW; 05-08-2009 at 06:13 PM.
Reason: I'm a moron
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05-08-2009, 07:43 PM
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#8
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Senior Member
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 2,706
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Quote:
Originally Posted by MMW
Would that be one of the styles where Diacetyl is acceptable?
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No ( BJCP 2008 Style Guidelines - Category 06 ), but it is a style that traditionally has corn in it. I would suspect that the "popcorn" flavor would not come through in a bigger/darker beer, but then I have never tried.
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Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).
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05-09-2009, 01:50 AM
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#9
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It's NeVAda, not NeVAHda
Join Date: Oct 2008
Location: Reno, Nevada
Posts: 4,585
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I've wanted to try boiling and adding diced potatoes. Hey, if Charlie Papazian says it'll work then damnit, it'll work!
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