Have any of the soda makers here used a steeped specialty malt grain in your recipe?
The thought occurred to me to add flavors to future soda recipes by steeping the grains then adding the liquid to the water portion of a recipe. The grains I am thinking of would be biscuit, honey, caramel, nutty....
You know the fun flavors
X lbs of fresh ripe peaches (peeled and cubed)
X lbs of brown sugar
1 lb biscuit + honey + caramel malts (personal pref on portions)
pectin enzyme (for haze; leave it out if you don't care)
X tsp cinnamon
Boil the peaches and cinnamon, add sugar to dissolve and strain into container
Steep grains for ~20-30mins. Strain into container
Add enzyme if desired
Top to desired volume.
Place in fridge to settle debris then siphon into keg (or add yeast and bottle)
I can see this working for many fruit soda recipes for a caramel flavor or darker/nuttier grains for fall sodas.
Any experience bad or good?