tomato basil stout? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > tomato basil stout?

Reply
 
Thread Tools
Old 10-23-2012, 05:20 PM   #1
ess2704
Recipes 
 
Oct 2012
philadelphia, Pennsylvania
Posts: 1


I was thinking of making a tomato stout. Maybe roast some tomatoes with wood chips and also put some fresh ones in with the boil. Was also thinking of adding some basil and thyme to the recipe.

possible malt:
40L
Roasted barley
special roast
six row
Hops:
chinook
crystal

Has anyone done a recipe like this or any opinions on the use of tomatoes?
Thanks for the feed back,
Cheers



 
Reply With Quote
Old 10-23-2012, 05:32 PM   #2
normzone
Recipes 
 
May 2011
Escondido, CA
Posts: 135
Liked 12 Times on 10 Posts


Reminds me of a tomato-walnut ice cream I used to make.



 
Reply With Quote
Old 10-23-2012, 05:35 PM   #3
Shooter
Almaigan Brewing Co.
HBT_LIFETIMESUPPORTER.png
 
Shooter's Avatar
Recipes 
 
Dec 2008
Dublin (No, not that Dublin)
Posts: 4,563
Liked 271 Times on 209 Posts


I was thinking about doing something with tomatoes and rosemary. I wasn't set on the base style, but wouldn't say stout was near the top of my list. I haven't gotten around to researching it much. I am wondering how to deal with the acidity of the tomatoes. Here's a thread that keeps popping up on here:

http://www.homebrewtalk.com/f36/tomato-beer-127542/
__________________
Of all tyrannies, a tyranny sincerely exercised for the good of its victims may be the most oppressive. It would be better to live under robber barons than under omnipotent moral busybodies. The robber baron's cruelty may sometimes sleep, his cupidity may at some point be satiated; but those who torment us for our own good will torment us without end for they do so with the approval of their own conscience. - C. S. Lewis, English essayist & juvenile novelist (1898 - 1963)

 
Reply With Quote
Old 10-23-2012, 05:38 PM   #4
bobbrews
Recipes 
 
Jan 2011
Sierra, Nevada
Posts: 4,032
Liked 439 Times on 350 Posts


I wouldn't use tomatoes if I didn't fully know what I was doing. They contain a lot of acid, which can react with the pH AND the proteins in the wort in an undesirable way. Tomato acid binds with the proteins to form the clarification raft in consomme'.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Tomato Wine Yooper Wine Recipes 45 02-29-2016 12:07 AM
my tomato wine :) nwaite Winemaking Forum 4 01-02-2012 05:28 PM
Lemon Basil or Basil Wheat ? WheaYaAt Recipes/Ingredients 5 05-26-2010 12:27 AM
upside down tomato polecreek Cooking & Pairing 10 06-21-2009 11:27 PM
Sun Dried Tomato heinz57 Beginners Beer Brewing Forum 3 07-10-2007 04:54 PM


Forum Jump