garlicbread
Active Member
Hey,
I had some leftover Chocolate Rye malt and I tried making a soft drink from it. It came out nice, slightly reminiscent of darker beers with chocolate rye tastes.
Recipe:
Take two rye black breads, (~800 grams/ 2lb), toast them until it's slightly burned, and pour 10 Liters(~2.5 gallons) of boiling hot water over them.
In a separate small pot pour 1 liter (~Quarter of a gallon) over 150 grams(~0.3 lbs) of milled Chocolate Rye Malt. (If you are not lazy, you can do a proper BIAB mash cycle with malt)
Let both steep for at least 4 hours, and then chill it with your favorite wort chilling method. The liquid needs to cool down to less than 35c (95f) temperature.
Remove bread & strain out the malt.
Combine liquids and add 1.5 cups of sugar and 1 tablespoon of dry bread yeast.
Mix everything really well, you can add any spices or raisins you want at this point.
Leave on room temperature for 5~6 hours, don't go over that(!)(!)(!) or you'll get more of a wine-tasting alcoholic thing.
Once 6 hours are up, strain the liquid into mason jars or bottles, put the lid loosely, and in the refrigerator, they go.
After 12 hours, you can tighten the lid, and if you want really high carbonation, drop 2 raisins in it.
You can drink after about 12 hours in the refrigerator and you should drink within 2~3 days. After that it will go sour.
Some notes:
If you don't like slight bitterness and strong coffee notes, you can buy regular Rye or Caramel Rye malt and toast it to your liking. You can go for Chocolate Rye or Chocolate Wheat malt if you don't like the Rye taste.
The liquid will be less bitter and less sweet after it has been fermented and chilled in the refrigerator.
High-quality bread is better, but malt should provide most of the taste.
(I did try this last time by reusing the spent grains from beer brew by doing second BIAB mash with them instead of bread, but the fermentation was too strong the taste was off. More like young wine)
If you want more bitterness after tasting the whole thing with sugar, the you can make quick malt tea from rye malt and add it in.
I had some leftover Chocolate Rye malt and I tried making a soft drink from it. It came out nice, slightly reminiscent of darker beers with chocolate rye tastes.
Recipe:
Take two rye black breads, (~800 grams/ 2lb), toast them until it's slightly burned, and pour 10 Liters(~2.5 gallons) of boiling hot water over them.
In a separate small pot pour 1 liter (~Quarter of a gallon) over 150 grams(~0.3 lbs) of milled Chocolate Rye Malt. (If you are not lazy, you can do a proper BIAB mash cycle with malt)
Let both steep for at least 4 hours, and then chill it with your favorite wort chilling method. The liquid needs to cool down to less than 35c (95f) temperature.
Remove bread & strain out the malt.
Combine liquids and add 1.5 cups of sugar and 1 tablespoon of dry bread yeast.
Mix everything really well, you can add any spices or raisins you want at this point.
Leave on room temperature for 5~6 hours, don't go over that(!)(!)(!) or you'll get more of a wine-tasting alcoholic thing.
Once 6 hours are up, strain the liquid into mason jars or bottles, put the lid loosely, and in the refrigerator, they go.
After 12 hours, you can tighten the lid, and if you want really high carbonation, drop 2 raisins in it.
You can drink after about 12 hours in the refrigerator and you should drink within 2~3 days. After that it will go sour.
Some notes:
If you don't like slight bitterness and strong coffee notes, you can buy regular Rye or Caramel Rye malt and toast it to your liking. You can go for Chocolate Rye or Chocolate Wheat malt if you don't like the Rye taste.
The liquid will be less bitter and less sweet after it has been fermented and chilled in the refrigerator.
High-quality bread is better, but malt should provide most of the taste.
(I did try this last time by reusing the spent grains from beer brew by doing second BIAB mash with them instead of bread, but the fermentation was too strong the taste was off. More like young wine)
If you want more bitterness after tasting the whole thing with sugar, the you can make quick malt tea from rye malt and add it in.
