So I am working on recipes for beers based on plants found in the Mojave desert, and US Southwest. I am going to be incorporating Mesquite Molasses as one of the main ingredients (simple recipe below). This is a sweet/bitter syrup. Has Anyone tried this?? I was going to make a small test batch here but want some input. Any ideas to take the bitter flavor out of the Mesquite Molasses (i.e. Isolate the sugars maybe) still good and edible with the flavor. If I can do this I can try this instead of malt.
The sugar in the Mesquite pods is fructose.
!!And answers to your questions no I do not want any mesquite wood in this recipe this is not for a mesquite smoke flavoring. I am not putting Mesquite chips in with my secondary!!
Mesquite Molasses:
1 lb mesquite pods washed, (I break mine up a bit)
1 gallon of water
Put everything in a big pot boil for 2 hours, strain the pods out, save the liquid, crush the pods in bowl or food processor then put everything back together, boil for another 30 minutes(add water if necessary). Strain the mush out of the liquid, and discard the mush. Reduce the liquid down until it is a thin syrup texture. Then pour it into a container and save it for the beer.
The sugar in the Mesquite pods is fructose.
!!And answers to your questions no I do not want any mesquite wood in this recipe this is not for a mesquite smoke flavoring. I am not putting Mesquite chips in with my secondary!!
Mesquite Molasses:
1 lb mesquite pods washed, (I break mine up a bit)
1 gallon of water
Put everything in a big pot boil for 2 hours, strain the pods out, save the liquid, crush the pods in bowl or food processor then put everything back together, boil for another 30 minutes(add water if necessary). Strain the mush out of the liquid, and discard the mush. Reduce the liquid down until it is a thin syrup texture. Then pour it into a container and save it for the beer.