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Old 07-15-2007, 10:53 PM   #1
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When the bird was here, he mentioned a place that served boiled down wort syrup on ice cream. I've been craving this idea recently and began thinking of an easier way to do it....what about just using LME?

You could heat it in a saucepan until it became warm, so wouldn't this essentially be the same thing? You could use dark LME for more of a "stout" flavor.

Am I missing something here?


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Old 07-15-2007, 11:09 PM   #2
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Quote:
Originally Posted by Dude
Am I missing something here?

Depends if that stuff they are using is hopped or not. I would think LME would work, but could you bring yourself to be considered as an extract ice-ream eater, and not an AG ice-cream eater?



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Old 07-15-2007, 11:26 PM   #3
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Quote:
Originally Posted by Chairman Cheyco
Depends if that stuff they are using is hopped or not. I would think LME would work, but could you bring yourself to be considered as an extract ice-ream eater, and not an AG ice-cream eater?

I assume the restaurant used un-hopped, and I'd prolly wanna do un-hopped as well. It wouldn't be too hard to pull off some excess wort during (or after) the sparge and boil it down, but as the_bird can testify, you gotta really baby-sit that stuff. I'm just thinking pure un-hopped LME would be so much easier. But if you are a purist....
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Old 07-16-2007, 12:06 AM   #4
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I've thought about that myself. I don't keep any LME around, but I could easily make some from the DME I use for starters. And I could do a small amount so I wouldn't waste anything.
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Old 07-16-2007, 12:09 AM   #5
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I would think a thick mixture of DME and water would work well. Might be worth a test...
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Old 07-16-2007, 12:19 AM   #6
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I have some vanilla in the freezer. I'll try it tonight.
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Old 07-16-2007, 12:31 AM   #7
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You're missing out on the specialty grains and any roasty, chocolatey and caramel goodness.
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Old 07-16-2007, 12:37 AM   #8
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I'm going to try it again, but when I can babysit it and not be worrying about the smoker, etc. Maybe a double-boiler, so that it can't scorch? It'll take longer, but that would keep you from having the same problem I had (I am *SO* glad I didn't end up destroying any of Mrs. Dude's cookware).

Next time I'm at the place, I will ask. I've heard of people sprinkling DME onto ice cream, so I don't know why LME wouldn't work - it's just not as cool.
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Old 07-16-2007, 01:04 AM   #9
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So we're basically talking about "malts"... eh?
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Old 07-16-2007, 02:48 AM   #10
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Yup! That's all a malted is, ice cream and DME. If you just sprinkle the DME on the ice cream, you get crunchy bits.


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