Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > General Techniques > Has anyone used dulce de leche in a beer?
Reply
 
LinkBack Thread Tools
Old 09-26-2010, 12:59 AM   #11
salzar
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2007
Location: Riverside Ca
Posts: 101
Liked 1 Times on 1 Posts

Default

search for "DOLCE" USDA SR21 (http://www.nal.usda.gov/fnic/foodcomp/search/) to get sugar composistion. 49% sugar of which 41.7% is sucrose, 1.7% Dextrose , 4.9% Lactose. It is also 7.3% Fat

__________________

Reason: need sleep to spell
salzar is offline
 
Reply With Quote Quick reply to this message
Old 09-27-2010, 02:43 PM   #12
CenturyStanding
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: New York
Posts: 57
Default

Quote:
Originally Posted by salzar View Post
search for "DOLCE" USDA SR21 (http://www.nal.usda.gov/fnic/foodcomp/search/) to get sugar composistion. 49% sugar of which 41.7% is sucrose, 1.7% Dextrose , 4.9% Lactose. It is also 7.3% Fat
The fat would be an issue for the beer. No head, and it would give it a really unappetizing mouthfeel.

However, I bet you could make your own Dulce de Leche from Fat-Free Milk and solve that issue.
__________________
CenturyStanding is offline
 
Reply With Quote Quick reply to this message
Old 09-27-2010, 05:15 PM   #13
CenturyStanding
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: New York
Posts: 57
Default

You could probably also just caramelize lactose for a similar effect.

__________________
CenturyStanding is offline
 
Reply With Quote Quick reply to this message
Old 09-27-2010, 05:22 PM   #14
jessup
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: asheville, nc
Posts: 597
Liked 6 Times on 6 Posts
Likes Given: 3

Default

if your using any milk product remember that milk is basic and beer is acidic. mix the two and it will curdle. i put evaporated milk in my creme brulee stout and it curdled, but then the curdled mess flocculated so it was salvagable. just a thought...

__________________

set I: Pale (3) -> Mild (4-5) -> amber / Victory (20-25) -> special roast (40-50) -> brown (70)
set II: pilsner (2) -> Vienna (3-4) -> Munich (8-10) -> dark Munich (20) -> aromatic / melanoiden (25-30)
encore: smoked (5)

jessup is offline
 
Reply With Quote Quick reply to this message
Old 09-27-2010, 09:04 PM   #15
Beerens
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Troy, Michigan
Posts: 110
Liked 2 Times on 2 Posts
Likes Given: 6

Default

It is a milk product, I may be wrong but is the milk caramelized along with the sugar. Would the hour long high heating and the chemical reactions that take place alter the pH of the product when the dulce de leche is made? Any suggestions on how I could test this? Lemon juice and dulce de leche? Vinegar?

__________________
Beerens is offline
 
Reply With Quote Quick reply to this message
Old 09-28-2010, 03:22 AM   #16
fastricky
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
fastricky's Avatar
Recipes 
 
Join Date: Feb 2009
Location: NYC
Posts: 834
Liked 7 Times on 6 Posts

Default

My folks are from Argentina. Here's how my mom makes Dulce de Leche:

- Take a can of Sweetened Condensed Milk. Throw the can in a pot of boiling water for 3 hours (you'll need to keep adding water to the boiling pot).

- Let it cool. Open the can and try to not eat the whole thing in one sitting.

__________________
fastricky is offline
 
Reply With Quote Quick reply to this message
Old 09-13-2011, 05:49 PM   #17
jordanpace
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: córdoba, argentina
Posts: 320
Liked 14 Times on 3 Posts
Likes Given: 34

Default

curious to see if anyone made this beer. I am planning on making a dulce de leche beer here soon... any advice?

__________________
jordanpace is offline
 
Reply With Quote Quick reply to this message
Old 09-13-2011, 08:51 PM   #18
Beerens
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Troy, Michigan
Posts: 110
Liked 2 Times on 2 Posts
Likes Given: 6

Default

I have the recipe written and I just keeping putting it off because of the levels of fat in the dulce de leche. It just makes me nervous. I will make this my next beer and let you know. Chau!

__________________
Beerens is offline
 
Reply With Quote Quick reply to this message
Old 02-05-2013, 06:36 AM   #19
marmot
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 2
Liked 3 Times on 2 Posts

Default

Hey Guys! This is my first post on the forum. I usually lurk, but figured I'd speak up for this niche topic. I'm new to homebrewing (six 5 gal bottlings so far), so take it with a grain of salt.
I' m currently midway through second fermentation on my second cider. I wanted to infuse a caramel flavor into it and tried a couple attempts. I started with 4 Gal of UV filtered non-preservative cold pressed cider with 16 oz of a product called 'boiled cider' (essentially apple maple syrup - find it on amazon). To this add 1.5 tablespoon pectin enzyme a double pitch of champagne yeast. In the first week it dropped from SG 1.058 to 1.020. At this point it was going into dormancy at 55 deg F and running through its initial fermentable carbos. Time for the caramel. First I tried making a full fat Dulce De Leche then 'fat washing' it with everclear, there was no seperation so I ended up with some highly alcoholic ice cream topping (lemonade out of lemons ehh). So I went and bought a can of fat free condensed milk, boiled it for 4 hours just like the prior, cut 50/50 with hot water to easy integration into the hard cider. Poured and fermentation quickly picked up. I'm three days after the introduction of the Dulce, the carboy is bubbling every 4 seconds or so. I haven't noticed any floating 'skum' which would indicate fats or curdling, so it's well incorporated. I taste tested and thought we're on the right past but it's too weak as far as flavor and alcohol. I think I'm going to add one additional can of fat free Dulce and perhaps additional boiled cider. It's a lot of lactose from my understanding, but I kinda like the idea of residual lactose which doesn't ferment to have carry over sweetness (assuming this doesn't start bursting bottles a couple months after capping). I'll keep this thread appraised if anyone is interested. Thanks for all the initial dialogue that got me here. Cheers!
Blaise

394952_637025553821_415114421_n.jpg  
__________________
marmot is offline
2
People Like This 
Reply With Quote Quick reply to this message
Old 04-05-2013, 07:48 PM   #20
jsled
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Burlington, VT
Posts: 52
Likes Given: 2

Default

Any updates on either the sweet stout or the cider?

__________________
jsled is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Never dump your beer!!! Patience IS a virtue!!! Time heals all things, even beer! Revvy Beginners Beer Brewing Forum 517 10-08-2014 07:18 AM
Brewing Beer, Drinking Beer and Managing Beer Gut permo General Beer Discussion 101 03-11-2014 08:44 PM
Best beer stores in raleigh -- commercial beer selection, not homebrewing peripatetic General Chit Chat 11 04-29-2011 01:41 PM
Best beer stores in raleigh -- commercial beer selection, not homebrewing peripatetic General Chit Chat 2 03-15-2010 10:56 PM
For Sale - Beer in Hell: original painting of demons and sinners brewing beer! aflyershckyfan For Sale 7 06-06-2009 04:50 AM



Newest Threads

LATEST SPONSOR DEALS