Forbidden Chicken Fruit

[TinyHands]

This is pure curiosity. I'm not seriously suggesting this to anyone to try, due to the health risks which should be apparent.

I was brainstorming a cream stout with vanilla, because I have a hankering for creme brulee, the reigning champion of desserts. Custardy-styles of beer are pretty common, but I noticed now that they lack a key custard ingredient.

What would happen if we added eggs to wort? I don't want to cook the eggs, so it would have to be post-boil. But I also don't want to kill my whole family with salmonellosis. Assuming there's a way to avoid infection... and there must be, since I have seen on multiple threads that using egg whites as a wine clarifier is common enough, if weird. There's almost zero sugar, but quite a bit of protein. What would happen? Improved body? Thicker head? Unexplained muscle growth? A tax audit?

 

[passedpawn]

vanilla and brown sugar / piloncillo will get you there. If you want to thicken your beer, use a low-attenuating yeast (S-04 or any other english yeast), mash at a high temp (155-160F), and maybe add lactose or other non-attenuating sugars.

If you add eggs, which I very much encourage ( ), take pictures and document the entire thing and make sure to follow up here.

 

[jschein]

Southern tier has brewed one for awhile; http://www.stbcbeer.com/beer/creme-brulee
There is also recipes on here and Brewer’s Friend

 

[November]

You could also try meringue powder if using real eggs gave you pause.

 

[mj1angier]

If this works, I will be happy: I give my chickens a lot of spent grains!