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Old 05-17-2012, 06:11 AM   #291
May 2011
Daegu, South Korea
Posts: 11

Originally Posted by Sythreil View Post
I gave this a shot yesterday, kinda cut a corner using Malta Goya, but it is available at my grocery store. I boiled it for 20 minutes to remove the carbonation, then did a 30 minute mash just to get the goodness from the oats and coffee, then boiled for 30 minutes. I ended up with a pudding like consistency and had to add a gallon and a half of water to bring it to a high gravity beer thickness. This recipe was planned for 1 gallon, though I ended up with over 2 in the fermenter.

10 bottles of Malta Goya
2 lbs oats (1/4 of them toasted)
10 oz coffee beans
1 can pumpkin purée @ boil
10 oz bakers chocolate @ boil
8 oz caramel @ boil
1 tbsp pumpkin pie spice @ 10 minutes

Bakers yeast (rehydrated)

OG 1.055
Thats pretty cool, although it sounds like a beer that I wouldn't be interested in. I made a malta goya beer awhile ago, but I never drank any of it because I was scared of it and I moved to Korea and left it at home in the US.
Anyways, its really cool that people keep trying, although, I'm a bit disappointed that I keep hearing people talk about how they are real excited about trying this, but I never hear any results at all, let alone success stories... So please, tell us how your GaP beer turns out.
Since I have been in Korea, I haven't done any brewing, my room mate kinda hates everything about beer which makes it difficult. However, I have some friends that seem interested in the idea, so I might give this a try sometime soon. Korea doesn't have a lot of things that we had in the US, but some things are really easy to find here, like barley, so it shouldn't be too difficult, and I think a Kimchi refrigerator should be the perfect temperature for lagering.

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Old 06-13-2012, 04:16 PM   #292
Jan 2012
Seattle, WA
Posts: 18
Liked 1 Times on 1 Posts

Just an update on the batches I made on Jan 17 and jan 18.... Both smell nice and have a coffee aroma, but are horrid tasting! They are bitter and funky tasting, could be the result of an infection, the yeast used, or possibly to much coffee added.

I dumped the one in the glass jug last night so I could use the jug for something tastier.

I found I enjoy GaP wine a lot more. Freakin easy, cheap and tastes a ton better.
Currently into : Rice Wine
In the fermenter: Honey Kolsch, Shining Star Pale Ale, Mead, Rice Raisin Wine.
My Favorites : Honey Kolsch, German Altbier, Apfelwein, Joes Honey mead.

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Old 08-22-2012, 03:17 AM   #293
Aug 2012
Camdenton, Missouri
Posts: 2

anyone try this I was thinking cream of wheat, carnation malt, and hershey's cocoa powder as hops.... I realize this post is probably dead... any one try or have interest
Cutting through BS with some very sharp microorganisms

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Old 09-11-2012, 09:14 PM   #294
Mar 2012
Seattle, washington
Posts: 18
Liked 2 Times on 2 Posts

HAHA I forgot about my GAP brew, left it in the back of the closet forever ago. So long all the water in the air lock evaporated. I took a sniff actualy smelled like flat beer. Gave it a taste, not so bad real choclaty coffe n a bit sour. I used the hersey cocoa mix, worked ok I guess. threw it all out who knows what kinda bad bacteria was growing in it.

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Old 12-10-2012, 12:45 PM   #295
Apr 2012
Lewiston, New York
Posts: 19
Liked 2 Times on 2 Posts


I'm working out a recipe today and will be brewing later... I've been meaning to do this for a while.

I'll let anyone interested know how it turns out!
Primary: Cascade Cataract APA
Conditioning: Russian Imperial Stout
Currently Drinking: AndyGator Clone, Belgian IPA, Belgian Blonde, Lucky 13 IIPA
On Deck: Pils, Saison.

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Old 12-30-2012, 04:18 AM   #296
Jan 2011
Morristown, TN
Posts: 8
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Finally got around to making my version of this recipe tonight: a&cof=FORID%3A11&q=biab+meathod&sa=Go&siteurl=www. 47071j18& 48487j18

Left the cinnamon in for the whole boil however and boy does it smell good. Between that and the orange peel, I'm wondering if this might make for an awesome Christmas ale.

Just added the yeast and set her up for the next week or so. We'll see.....

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Old 02-22-2013, 08:12 PM   #297
Jan 2011
Morristown, TN
Posts: 8
Liked 1 Times on 1 Posts

Finally put the taste test on the Gap project.

First go round didn't go as expected. Don't think the bread yeast really took off. Bottled. let sit for a week, then the taste was so sweet that I figured it had never run the yeast course.

Ran it through the fermenter again with a very strong yeast start and then bottled it last weekend. Tried it last night.

Still very sweet. Reminds me of the Applewein as in this thread, but not as good.

Not gonna throw it out, but not gonna make it again either.

I'm thinking the failure was in the use of the bread yeast. Still, there should be enough natural yeast that it should ferment better.

I think I'm gonna set it aside for when neighbors I don't like come to visit.

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Old 03-06-2013, 04:50 PM   #298
Mar 2013
Posts: 1

Well I am almost ready for a taste test of my gap watermelon wine. If it is successful I think I will try some pearled or hulless barley mashed with some bananas for enzymes. I have never done an AG brew before only extracts and wines so this could well prove a challenge. If anyone is interested I used 2 containers of a minute maid watermelon punch that you find in the section with the orange juice about 2 cups of cane sugar and fleishmans yeast. I made a 2 liter test batch of this a few months ago and was underwhelmed by the abv. But I think the mistake I made was not allowing the bread yeast enough time. It has been in the 1 gallon jug for about a month now and is still bubbling like crazy.

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Old 03-25-2013, 05:02 PM   #299
Mar 2012
memphis, tn
Posts: 3

Ok, I stumbled upon this old post a few days ago for the first time and read the entire 30 pages in one sitting. I instantly wanted to try and contribute to this experiment because as of yet the goal of this post hasn't really been accomplished. After many hours of researching I decided to try my hand at a recipe this weekend. I have several attempts lined up but this is the first one, and I figured I would post my process to help narrow brewing without malt down a little more.

The experiment was for a 1 gallon batch, using sweet potatoes as the enzyme source, and allowing for an extended mash time. I decided to go for a heavier "grain bill" and brew a darker styled beer to help hide all of the off flavors that are sure to be present with this process. The following is the "grain bill":

1 x 7oz. Sweet Potato
1 lb. pearled barley
1 lb. Quick-Barley
3 oz. Quick-Oats
5 oz. Molasses
5 oz. 6-Row Malt (added later, read on)

I did not have iodine or test the PH levels as I did not expect I would need them, however, next attempts will definitely have these added in to make sure I have something more quantitative. I will simply transcribe the notes I took during the process...

Sweet Potato Enzyme extraction:
1. 7 ounce sweet potato, peeled and diced into small pieces.
2. Boiled 2 cups tap water, let cool to 110F and added water and sweet potato chunks to blender.
3. Pulsed in blender until the consistency of grits. Temp dropped to 85F.
4. Poured mixture into small pot, stirred periodically for first 15 minutes. Then let sit for 15 minutes to allow chunks to settle as much as possible.
5. Using turkey baster, extracted juice from sweet potato mixture, and set aside.
6. Added 2 cups of 130F water to potatoes and placed pot on stove top on low heat, stirred and heated until temperature brought back up to 130F, held at 130F for 5 minutes while stirring, turned heat off, put lid on and let sit for 20 minutes.
7. Extracted juice as before and added to first runnings. Repeated same process for 150F.
8. Now have a total of approx 5.5 cups of sweet potato juice (enzyme water)

Mashing Phase:

1. Poured 3 of the 5 cups enzyme juice back onto sweet potatos, and added 4 cups spring water and 1 lb of pearled barley. Put on stove top and slowly heated to 159 degrees. Took gravity reading while heating up (at 115F) to establish a base and mixture read 1.000.
2. After took gravity reading, took most barley out with a slotted spoon and some of the water and placed in blender and blended for approximately 15-20 seconds. Then added back to pot and continued mash.
- Note: 10 minutes into mashing at 159F, mash is getting starchy.
4. Turned off heat, stirred, covered, let sit for 20 minutes.
5. Temp after 20 minutes read 150F, stirred, and added 3 oz. quick oats, 1 lb of quick-barley, and 8 cups spring water, attempted to bring to boil. Stirring constantly as mash wanted to burn on bottom.
- Note: After 15 minutes of attempting to raise temperature enough to boil it was obvious it wasn't going to happen without burning the bottom really bad and ruining the batch anyway. So took temperature at 170F and turned heat off.
6. Added 1/2 cup enzyme water, and 3 cups spring water, stirred, temp at 145F, covered, let sit until temp reached 135F (approximately 30 minutes).
7. Added 1 cup enzyme water and 1 cup spring water, stirred, temp dropped from 135 to 128F. Covered, let sit 2.5 hours.
8. After 2.5 hours temp read 114F. Added remainder 1/2 cup enzyme juice, stirred, put lid on, and let sit 1 hour.
9. After 1 hour, turn on heat and slowly raise temp to 129F. and held for 30 minutes.

Here is where the primary usefulness of the experiment ends. At this point I am a total of 7 hours into the process, and over 4 hours into the mash. After 4 hours it is obvious that the starchy mess is not getting converted enough. It IS getting a little sweeter and if I had more time I would've continued and let it sit until it all converted but I did not have time. So at this point I diverge from the restrictions of this thread and add a little 6-row to see if I can save it and still try my recipe....

10. Added 3 oz. 6-Row Malt to mix, and kept heat between 135-145F for 4 hours, stirring occasionally.
- Note: 2 hours in it was obvious of the change the 6-row was having. It was still starchy looking but the mix was having a clear layer begin to appear on the top 1/2 inch or so after sitting on its own for approx 20 minutes, as well as tasting sweeter as time went on, so I continued to let it work.
11. After 4 hours, strained the entire mixture and discarded the grains. Added the strained mixture back to pot on stove top, and added 2 more oz. of 6-Row malt and 6 cups hot tap water. Stirring, slowly heated to 148F.
12. After holding at 149F for 30 minutes, stir, cover, let sit overnight (8.5 hours)
13. In morning, strained mash one more time (produced 10 cups total), added 12 cups hot water to 10 cups wort, mixed and took gravity reading. Gravity read 1.020. Put on stove and brought to boil. Boiled for 90 minutes.
14. Added 5 oz molasses, put into fermenter, topped up with spring water to 1 gallon, shook for several minutes to aerate, took gravity reading: 1.043.
15. Sprinkled on 1 packet of fleishmanns dry bread yeast, Fermentation took off within 45 minutes.

So without the iodine testing, a lot of this experiment is sort of mute. I did note that after fermenting overnight the trub settled out, of which there was a TON. I'm wondering/hoping if what i percieved as a "starchy consistency" was just all of the unsettled trub in the mix, because it was pretty sweet by the time I gave up on the sweet potatoe enzymes and started adding 2-Row. Oh well, I suppose a taste test of the final product will be the only way to know for sure at this point.

And for those curious, this will be bittered with coffee, and flavored with roasted hazelnuts. I'll post pics and notes of the final product as well as the future experiments to get this process to work.

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Old 05-01-2013, 06:08 PM   #300
May 2013
Chico, California
Posts: 19
Liked 7 Times on 6 Posts

First and foremost I am a Mead brewer not an Ale brewer. Mead is something that can be made very easy while only using grocery store items. Ale on the other hand requires some very special herbs, hops and the like......or does it?

I set out on this project with the thought of making a Gruit Ale. For those who do not know what that is, it is a Medeivel Ale that did not use Hops. So I started with a basic Gruit Ale Recipe.


1) 3lbs English pale malt
2) 2 ounces Yarrow
3) 2 ounces Wild rosemary
4) 2ounces Bog myrtle
5) Yeast.

I have yet to find a supermarket with these ingredients. So I set out to use some substitution.

For the English pale malt, I took some inspiration from Russian Kvass and the Ancient Egyptians. Rather then trying to find grains to malt and then extract the liquid, I attempted to make beer form bread, not grain.

Here is my recipe for 2 gallons

For the Grain Bill
Two loafs of wheat bread
Two loafs of Oat based bread / or you can use Quaker Oats
Table sugar
Maple syrup
25 raisins
2 ounces of chamomile tea (Yarrow substitute)
2 ounces of rosemary (Wild rosemary substitute)
2 ounces of bitter dark baking chocolate (Bog Myrtle substitute)
Fleishmann's Yeast
1.) Fill up a glass jar or other container with the loafs of bread
2.) Next fill up the bread filled glass jar or other container with the chamomile tea, water and rosemary.
3.) Cover with a loosely woven cloth (let as much air circulate as possible while keeping insects out.)
4.) Let this sit for 1-2 days. It actually may start to ferment because of airborne yeast. No worries keep going.
5.) Strain through cotton flannel, a jelly bag, pillowcase or other cotton material, to remove the solids.
6.) Measure the amount of liquid that has been drained out
7.) For each pint of liquid add 2 tablespoons of maple syrup. I used two cups of Maple syrup.
8.) Melt the bakers chocolate into liquid form and pour into our homemade wort.
9.) Add the raisins to the wort.
10.) Stir.
11.) Pour the wort into the fermenter (Raisins too). Add cold water to bring the wort to 2 gallons if needed. Stir.
12.) Toss the Fleishmann’s yeast on top
13.) Wait two to three weeks for the fermentation to stop then bottle as normal.

The result was very drinkable. I enjoy it. From here I plan on trying some variations. Perhaps add some coffee and carmel to the mix.

Give it a try..... not bad

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