BrewResearch
New Member
Hello, I'm hoping to try a clone of Founders' French Toast Bastard. My general idea is to brew the Backwoods Bastard recipe from here (scaled from a 6.5 gallon batch stated to 5 gallon using Brewfather), and keg it onto 8 oz of maple syrup, two vanilla beans, and two sticks of cinnamon. I'm presuming the syrup will get it fermenting again but not to a major extent such that I'd need a spunding valve.
Anyone have any feedback on this approach or the original recipe? It had come up before on this thread, but the initial caramelization is still a little strange to me - ~5 lbs of grain in a 1.5 gallon batch that gets boiled down to 1 quart? That's a lot of grain for such little water.
Any feedback helps - trying to do as much research as possible before spending a lot of $$$ on the ingredients for this.
Anyone have any feedback on this approach or the original recipe? It had come up before on this thread, but the initial caramelization is still a little strange to me - ~5 lbs of grain in a 1.5 gallon batch that gets boiled down to 1 quart? That's a lot of grain for such little water.
Any feedback helps - trying to do as much research as possible before spending a lot of $$$ on the ingredients for this.
