Bizzness87
Member
Hello,
So I was thinking about doing a more complicated recipe for my next batch. Down the Jersey shore we have something called monkey bread which consists of:
4 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 Tablespoons cinnamon
So I was thinking, would it be better to formulate a malt extract / flake recipe or actually make the monkey bread and soak it in the wort. Anyone have any ideas which would potentially bring out the flavor profile better? Icing flavor is a tricky one, any suggestions?
Thanks in advance,
Adam
So I was thinking about doing a more complicated recipe for my next batch. Down the Jersey shore we have something called monkey bread which consists of:
4 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 Tablespoons cinnamon
So I was thinking, would it be better to formulate a malt extract / flake recipe or actually make the monkey bread and soak it in the wort. Anyone have any ideas which would potentially bring out the flavor profile better? Icing flavor is a tricky one, any suggestions?
Thanks in advance,
Adam