Lumberbrew
Member
I have a quantity of corn starch packing peanuts that for... "scientific reasons" needs to be incorporated into a beer. Well, there's a gentlemen's wager involved, but really it's more of a morbid curiosity on the part of myself and my fellow brewers.
Backstory : I recently got in a shipment of malts (thanks AHS!) and needed to dispose of the peanuts they were packed with. They were the cornstarch variety which simply dissolve in water, so while we were cleaning up from a brew session I dumped them all in my kettle and a little hot water from the wort chiller made quick work.... they smelled like cooked corn... Of course as my friend is dumping them into the composter on top of the spent grains from the brew session, a little lightbulb goes off.
So anyways, I did some research and these things are non-toxic and 'FDA-approved' whatever that means, and are essentially 100% cornstarch with a lot of air. We ate a couple -- they taste like stale cheesy poofs, sans-cheese -- and haven't died yet. So... why not?
We secured a bag of brand new peanuts for the task and are thinking of taking some BMC clone recipe and replacing the flaked corn with peanuts. Probably just a 2-3gal batch. But... we don't have any idea what ratio to substitute what is essentially pure cornstarch in place of flaked corn. Thoughts ??? Certainly less I think... I could take a few oz of 6-row and mash with an equal weight of the peanuts to see what gravity comes out.
Backstory : I recently got in a shipment of malts (thanks AHS!) and needed to dispose of the peanuts they were packed with. They were the cornstarch variety which simply dissolve in water, so while we were cleaning up from a brew session I dumped them all in my kettle and a little hot water from the wort chiller made quick work.... they smelled like cooked corn... Of course as my friend is dumping them into the composter on top of the spent grains from the brew session, a little lightbulb goes off.
So anyways, I did some research and these things are non-toxic and 'FDA-approved' whatever that means, and are essentially 100% cornstarch with a lot of air. We ate a couple -- they taste like stale cheesy poofs, sans-cheese -- and haven't died yet. So... why not?
We secured a bag of brand new peanuts for the task and are thinking of taking some BMC clone recipe and replacing the flaked corn with peanuts. Probably just a 2-3gal batch. But... we don't have any idea what ratio to substitute what is essentially pure cornstarch in place of flaked corn. Thoughts ??? Certainly less I think... I could take a few oz of 6-row and mash with an equal weight of the peanuts to see what gravity comes out.