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Old 05-08-2014, 05:29 PM   #11
Rkoory
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Salting the finished beer is fine as a last resort, but it’s a bit ham-fisted for my preference. I was hoping to find more of a brewing technique that results in a salty tone to the beer.

I don't need the end product to be a pretzel, so a huge salty presents is not really sought after.

I know that oyster stouts gets a salty tone from the use of oysters. Also I like the idea of gose, but the sour tones from the yeast sounds like it might not work out.

Anyone ever brew either of these? I wonder if it’s possible to do a gose without the sour notes?

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Old 05-08-2014, 05:39 PM   #12
TheCanisDirus
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Breakside did a salted carmel stout using...

Grain:
Two Row, Chocolate, Roasted Barley, CaraMunich, Flaked Barley

Hops:
Newport hops

Adjuncts:
Fleur de sel, caramelized lactose and salted caramel


Add some cocoa nibs/powder and you've got a solid start.

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Old 05-08-2014, 05:51 PM   #13
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I would take the salt additions from a Gose as a starter for your salt additions to the salted chocolate caramel beer. This one calls for 1oz per 5 gallons. This one 14 grams for 5 gallons (half as much as the first). Both call for the addition at 5 minutes left in the boil. The recipes advise you to add salt to taste at bottling if necessary. As a bigger beer, stout might need more salt to taste moderately salty, but I'd rather have too little salt vs too much.

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Old 05-08-2014, 05:53 PM   #14
Rkoory
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Quote:
Originally Posted by TheCanisDirus View Post
Breakside did a salted carmel stout using...

Grain:
Two Row, Chocolate, Roasted Barley, CaraMunich, Flaked Barley

Hops:
Newport hops

Adjuncts:
Fleur de sel, caramelized lactose and salted caramel


Add some cocoa nibs/powder and you've got a solid start.

Hmm, this sounds promising.

It’s funny, it seems like there is no real "New Ground" to be traversed in beer making.
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Old 05-08-2014, 11:06 PM   #15
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Quote:
Originally Posted by Rkoory View Post
It’s funny, it seems like there is no real "New Ground" to be traversed in beer making.
There's plenty of new ground to travel and trailblazing to be done. But if you want a salty beer, I'm not sure too many have ventured beyond the obvious "add salt" option at some point in the process. Nothing else quite tastes like salt.

It kinds strikes me like asking how to make a malty beer without malt.
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Old 05-12-2014, 02:12 PM   #16
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Quote:
Originally Posted by GuldTuborg View Post
It kinds strikes me like asking how to make a malty beer without malt.
Agreed.
The no new ground comment was in reference to the slated caramel concept for a beer, not the method for imparting a salty tone. When I set myself to this task I did not expect to find a readymade example of a salted caramel beer.

Obviously the addition of salt to the beer will be the way in which the salty characteristic will be imparted. I was just looking for a more novel method than just the direct addition of salt.
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Old 05-12-2014, 08:52 PM   #17
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I've had the Breakside salted caramel stout, the salt was pretty subtle. I would just add some salt at bottling/kegging also, not sexy, but what else would be that would give the right flavor?


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