goatchze
Well-Known Member
So the white oaks are beginning to produce a tremendous amount of acorns this year. Even though we had a serious drought this summer, we've had about 6 months worth of rain in the last 4 weeks...so the trees are ready to go!
My question is, has anyone ever tried brewing with acorns/acorn flour? I'm thinking about giving it a try!
Here are my thoughts:
1. Gather acorns, enough to produce an equivalent amount to that of pumpkin or squash in a "pumpkin ale" recipe.
2. Produce acorn flour by the standard method, making sure to leach out as much tannin as possible using water/cheese cloth
3. Roast said flour
4. Add to MLT
Any opinions or experiences out there? What I'm hoping for is something like the body that pumpkin adds but a nuttier/toastier flavor like you might get from a Vienna malt (though of course the flavors will be different).?
My question is, has anyone ever tried brewing with acorns/acorn flour? I'm thinking about giving it a try!
Here are my thoughts:
1. Gather acorns, enough to produce an equivalent amount to that of pumpkin or squash in a "pumpkin ale" recipe.
2. Produce acorn flour by the standard method, making sure to leach out as much tannin as possible using water/cheese cloth
3. Roast said flour
4. Add to MLT
Any opinions or experiences out there? What I'm hoping for is something like the body that pumpkin adds but a nuttier/toastier flavor like you might get from a Vienna malt (though of course the flavors will be different).?
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