Murphylee83
Member
I was planning on doing a dragons milk reserve replica, and was wondering what you guys thought about putting stoopwaffels in the secondary. If so any ideas on cooking them?
I was thinking about adding water and boiling the waffles for a minute. Maybe just in the mash then? I’ve read where people had put it in the mash, and it seemed to work out, but none in the secondary. Just trying to get crazy with itI’m not sure that I would put a baked good like stroopwafels into secondary. I’m not sure how you’d sanitize them, you could maybe pop them in the oven to bake but I imagine they’d turn into a gloopy mess.
Are there particular flavors from the stroopwafel you’re after? You could try to achieve these through malt or subtle spice addition.
Man.....I was thinking about adding water and boiling the waffles for a minute. Maybe just in the mash then? I’ve read where people had put it in the mash, and it seemed to work out, but none in the secondary. Just trying to get crazy with it
I was just going to suggest something like that.I would just eat them while brewing
Man! They are good with some coffeeDammit, I looked up "stroopwafel" and now I must have some!
Man! They are good with some coffee ️Dammit, I looked up "stroopwafel" and now I must have some!
that’s adds a whole new perspective to it. Maybe you’re on to something! Maybe the new staple will be stroopenwaffle instead of orangesOh man I love stroopwafels, got a few containers in the pantry right now.
For a beer, I'd either add them in the mash or do what others have mentioned and maybe brew an amber with caramel malt, vanilla, and cinnamon, maybe some honey malt or actual honey in the fermenter.
Either way, I can picture a stroopwafel with a small slice removed being a garnish on the glass, like an orange slice on a Blue Moon.
Maybe a better idea!Eat them while brewing, dunk them into the beer when drinking!
Seems to be the conscensus thanksI would just eat them while brewing
More than likely that will be what happens! Thanks man!Just checked the back of my stroopwafel box and butter and palm oil are near the top of the ingredient list. I bet an amber ale with a couple crystal malts layered with a touch of vanilla and a pinch of cinnamon would capture the taste well.
Delicious!Man! They are good with some coffee
I see! A real stroopwaffel connoisseur! That's how you eat them.Delicious!
You'd lay one on top of your hot coffee or chocolate mug for a short time, so they get warm and chewier. Yum-yum!
They are quite common in Germany.How come you all know stroopwafels?
I thought that was something typically Dutch
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