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Old 10-23-2012, 05:20 PM   #1
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:
Roasted barley
special roast
six row

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

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

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

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Old 10-23-2012, 05:35 PM   #3
Almaigan Brewing Co.
Shooter's Avatar
Dec 2008
Dublin (No, not that Dublin)
Posts: 4,562
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:
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)

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Old 10-23-2012, 05:38 PM   #4
Jan 2011
Sierra, Nevada
Posts: 4,042
Liked 440 Times on 351 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'.

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