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JimTheHick · 11-04-2012, 01:19 PM

He is subbing wort/beer for the apple juice, so I'm sure he plans to use all the other ingredients (salt, etc) with the wort.

***Yooper*** · 11-04-2012, 01:22 PM

Quote:

Originally Posted by Golddiggie

Try it and post the results. I also wonder how it would be with some finished beer.

It's great with beer! I use beer in my "regular" turkey brine all the time.

It's still the same, with the onions, carrots, salt, all spice, etc, but I use beer instead of apple cider and boil that up.

I don't know about wort, though. It might be really good but I don't think I'd try it. Wort is so sweet to me, and I don't like sweet brines.

**Golddiggie** · 11-04-2012, 01:43 PM

Now I want to see recipes so that I can give it a try.

**Waynep005** · 11-04-2012, 01:48 PM

A brine is one of the easy and quick jobs in getting ready for Thanksgiving. To me Thanksiving seems like a bad time to take a uick job, making a brine and turining it into a a few hours of work by making a wort.

**TimBrewz** · 11-06-2012, 02:09 AM

Thanks for the replies. To clarify, I am planning to basically replace a lot of the sugar I usually get from apple juice with a 1.050 base malt wort.
I will be using salt as always.
I may just use DME to make the wort.
I am doing a test turkey - small about 8 lbs. On Sunday before Thanksgiving that I will serve to my homebrew buddies as taste panel.
I am going to cook it in my Big Easy infrared oilless turkey fryer(this is a new toy, I usually fry in oil but got tired of the expense and mess)

Here is my current recipe:
1 gallon 1.050 2-row wort (replaces 1 gallon local pressed apple juice/cider)
1.5 gallons Water
4 Tablespoons Fresh Rosemary Leaves
5 cloves Garlic, Minced
1-1/2 cup Kosher Salt
1 cup Brown Sugar
3 Tablespoons Peppercorns
5 whole Bay Leaves
Peel Of Three Large Oranges