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Old 03-18-2008, 06:11 PM   #11
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I just tried some on crappy toaster waffles. It's pretty darn good. It's definately going on pancakes!
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Old 03-18-2008, 09:34 PM   #12
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Damn you. I've got enough projects going on right now....... you just gave me one more..... ya bastidge!
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Old 03-18-2008, 09:37 PM   #13
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That's why I'm here.
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Old 03-21-2008, 03:54 PM   #14
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So yesterday my wife made molasses cookies out of the syrup and they came out fantastic. The recipe included some ginger that overpowered much of the malt flavors, but the cookie was still great. I want to make them again but leave out the ginger just to see how the malt actually tastes.
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Old 03-21-2008, 04:31 PM   #15
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Mmmmm. Molasses cookies. Yummy. Interesting idea. i may have to give it a go myself sometime. Rather than having a separate mash, though, why not just make a little extra when you brew, and set it aside for future syrup-making??? Just wondering.
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Old 03-21-2008, 05:17 PM   #16
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Quote:
Originally Posted by Bernie Brewer
why not just make a little extra when you brew, and set it aside for future syrup-making??? Just wondering.
Interesting thought. Gently boil unhoped wort down ala maple syrup, or molasses.
Again interesting.
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Old 03-21-2008, 11:09 PM   #17
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Well, I boiled two gallons of wort into one quart. I could, but I wasn't really caring about gravity. I just picked an amount that seemed reasonable (3.5 lbs) and ran out enough wort that was convienent (2 gallons). I didn't care how much I ended up with.

Also, I intentionally used the grains I did, being heavy on the crystal, especially the dark crystal. I'd never intentionally make a beer using the proportions that I used for the syrup.

It's a valid idea, but i think it would just screw up me trying to make a good beer. There's too much for me to think about. If I increased my grain bill by 3.5 lbs, how much do I run off and when. Two gallons of first runnings will be stronger than two gallons run off from a 3.5 lb mash. Plus that's one more thing to think about while trying to make a beer. Boil time, hop additions, sanitize fermenter, wort chiller, and don't scorch the syrup. I'll stick to just doing it by itself.
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Old 03-25-2008, 11:22 PM   #18
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We had some yams left in the house after Easter dinner, so my wife glazed them with the malt syrup and a little cinnamon. Fantastic! The malt syrup is not as sweet as the traditional brown sugar and has a slightly different flavor that works well with the yams.
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