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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Tomato beer
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Old 07-15-2009, 03:40 PM   #21
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I''d go for a 60/40 or 50/50 barley to wheat split, but that's just me. You can go higher if you want. Just remember to use rice hulls if you go heavy on the wheat.

Hmm, maybe some toasted grains thrown is as well reminiscent of a grilled cheese sandwich with tomato soup.

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Old 08-29-2010, 01:01 PM   #22
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A year later and I finally got around to this. I did an extract yesterday because I didn't want to go through the mash and longer boil for a beer that may turn out to be crap. If I like it, I'll do it all grain next time. This is what I did:

4 gallon batch
3.3 # light extract
1.65# Wheat extract
0.5 # Sundried tomatoes
0.5 # 120L Chrystal
5+ # fresh tomatoes
2 oz Fuggles 1oz at 30min, 1/2 at 15, 1/2 at flam out.
1 Fresh Bay leaf
Windsor Dry yeast

Steeped the grains then removed, added Sundried tomatoes.

Added extract at the boil, hops as indicated. Only boiled for 30 min. Irish moss at 15 min. Bay leaf at flame out.

I dipped the tomatoes in boiling water for 60 seconds to kill any funk that might be on the outside, then chopped them up and added them straight to the primary.

I don't know how much sugar the tomatoes added, I am assuming not much. The OG was 1.044 Before adding the fresh tomatoes which probably lowered it a bit. So it will be a mild light amber beer. I think I'll just leave it in the primary for 3 weeks then bottle.

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Old 08-29-2010, 07:51 PM   #23
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I think the better solution is to brew up a nice light summer ale. There are a ton of great lawn mower beer recipes here.

I'm sure you can find a ton of tomatoe juice recipes on the internet. You can make up a spicy batch or a mild batch or both. The sky's the limit. I'd juice up your extra tomatoes and either freeze it or seal them up in bottles. Not sure how long the bottles will last with out canning but I'm sure a few weeks.

I'd then find the right blend of Juice to beer. If something goes completely wrong you got a good summer ale and some good juice. If your tomatoe beer goes wrong -Robert Denerio on- "You got nothing!" -Robert Denerio off-. Just seems like to big of gamble to me. I hate to waste good ingrediants mainly the beer!

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Old 10-02-2010, 07:14 PM   #24
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Default heirloom Beer

New Holland Brewery did an experimental beer (Heirloom Beer) for the Harvest festival. Never to be released and only available at their Pub in Holland MI. for a short time. ABSOLUTLY INCREDIBLE!!

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Old 10-02-2010, 10:07 PM   #25
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Why is everybody against this. Why not experiment and hopefully he will have a nice beer. If not he will learn not to use tomatoes again, if he makes a good beer then others might try it.
When did they start using hops in beer? I bet it was thought to be weird at the time.

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Old 10-03-2010, 08:57 PM   #26
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I bottled Sept. 19. Not a lot of volume and the dried tomatoes were a bit of a pain to siphon around. I would have liked to have used just fresh tomatoes, but the garden did not produce as well this year, and they were pricy even at the farmers' market.

It is very tomatoey. I strained the tomatoes after I siphoned off the clear liquid and it makes a very tasty poaching liquid for chicken, and a great way to thin tomato sauce. I also used it to make a butter sauce for salmon crusted with horseradish, and mixed half and half with water made great rice. I think it would be phenomenal for steaming clams or mussels, or in Paella.

So if it sucks as beer, I am ok with it because it makes a great cooking condiment.

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Old 12-09-2010, 06:05 PM   #27
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Sean, have you tasted this yet? if so how was it?

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Old 12-09-2010, 07:41 PM   #28
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I would try it, but I have to say it sounds pretty funky.

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Old 12-09-2010, 07:49 PM   #29
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Quote:
Originally Posted by Sean View Post
I bottled Sept. 19. Not a lot of volume and the dried tomatoes were a bit of a pain to siphon around. I would have liked to have used just fresh tomatoes, but the garden did not produce as well this year, and they were pricy even at the farmers' market.

It is very tomatoey. I strained the tomatoes after I siphoned off the clear liquid and it makes a very tasty poaching liquid for chicken, and a great way to thin tomato sauce. I also used it to make a butter sauce for salmon crusted with horseradish, and mixed half and half with water made great rice. I think it would be phenomenal for steaming clams or mussels, or in Paella.

So if it sucks as beer, I am ok with it because it makes a great cooking condiment.
I do commend you for trying something new. The thought had crossed my mind, as I grow tomatos as well. My bet is the beer will be horrible, and the thought of poaching something in a yeasty beerlogged tomato is repulsive to me. However if I think about it hard, it should not cause any digestive upset (IE beer farts) as the yeast will be killed upon cooking and beer in sauces is very common - so you are actually just making a tomato sauce with some beer in it which would probably be quite good. At least you didn't waste it - kudos for doing what most wouldn't.
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Old 12-11-2010, 12:59 PM   #30
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I have tasted it after it aged a while and it is not great, but pretty good. It is excellent for cooking. Fantastic in tomato sauces and chili, and like I said, very nice for flavorful poaching. I will make it again with these changes.

1. No sundried tomatoes, The raisenated tomato flavor is too strong. Instead I would dry fresh tomatoes in the oven overnight.

2. Skip the wheat and just do barley. I'll probably do it all grain next time, 2-row and 120L.

3. Use a more assertive hop, maybe a citrusy hop. Maybe even a pinch of lemon zest in the secondary.

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