Frosted Flakes cream ale experiment

[DuncB]

I think Alpen would be all right as an additive in the mash, oats, nuts, raisins sometimes with berries and sugar a Christmas breakfast beer.

 

[jtratcliff]

OK... following up on my contribution to the waffle thread:

Start heating strike water...
Grind grains...
Make bowl of corn flakes....
Dough-in...
Eat cornflakes...
Mash out...
Continue brew-day as normal...


Or ....


wait for it...




https://wizardlabs.us/corn-flakes

 

[DuncB]

This looks like a good use for the cornflakes.

https://eviltwin.kitchen/peanut-butter-chocolate-corn-flakes-clusters/

 

[Falstaff]

Wouldn't the oils kill head retention? I'd love to be wrong because that would open me up to some creative additions to my own beer.

 

[Stormcrow]

Update: Brewed the frosted flakes cream ale this evening. Pretty uneventful. My software didn't have frosted flakes listed as a grain (for some reason) so I wasnt sure exactly where OG would land. With flaked corn in the app, the target OG was 1.051. This wort came out at 1.058. I figured the extra sugar in the cereal would bump it a couple of points. I might have ended up with slightly less volume than intended too.

Mashed at 152 for an hour. Boiled for a half hour, which was a first for me. I figured this was a good beer to try out some of brulosophy's "short and shoddy" methods. I also read in an article earlier that beers brewed with corn adjunct are less likely to develop DMS, so I figured this was a safe bet. If by some chance I ever want to make this again though, I know that the grain bill can make a larger batch and wind up at that 1.051 mark. I added 1/10th of an ounce of simcoe with five minutes to go. The other .25 oz. boiled for the full half hour. Should be around 20 IBUs. Nothing really weird to report yet. The boil and finished wort smelled and tasted like several other beers I've done. I wish I had a ph meter. I've never had a problem mashing yet, but it would be interesting to know what those numbers were.

Pitched US-05 (rehydrated) and put it in the ferm chamber set at 63F.

Next step is to see what fermentation looks like. Hopefully I'll have some bubbles in the morning.

 

[Stormcrow]

Wouldn't the oils kill head retention? I'd love to be wrong because that would open me up to some creative additions to my own beer.

There's a good chance of that. I don't know how much oil is in this particular product. Certainly nothing I could detect by sight throughout the mash and boil.

 

[Falstaff]

There's a good chance of that. I don't know how much oil is in this particular product. Certainly nothing I could detect by sight throughout the mash and boil.

Just be sure to post results. Especially concerning head rentention. I don't like beer without at least a bit of lacing. Looks too much like apple juice. That would be a deal breaker for me if I were to try something similar, and I'd like to.

 

[Newsman]

Nice. Definitely let us know how it goes.
I'm going to try (just for S&G) a bottle or two of a new flavor of V8 Splash. I think it was grape/blueberry. Sometimes the mood strikes to try something weird!

 

[Stormcrow]

Surely no self respecting HBTer would start an experiment thread and disappear for two years! That never happens.

 

[DuncB]

If the beer takes that long to be drinkable the experiment is a failure.
Might have to break out the weetabix for a wheat beer next.

 

[Miraculix]

OK... following up on my contribution to the waffle thread:

Start heating strike water...
Grind grains...
Make bowl of corn flakes....
Dough-in...
Eat cornflakes...
Mash out...
Continue brew-day as normal...


Or ....


wait for it...




https://wizardlabs.us/corn-flakes

Again, best Idea!

 

[DuncB]

Again, best Idea!

and sprinkle the sugar in the beer to help your blood sugar.

 

[madscientist451]

If you start adding things with preservatives, it can affect, retard

Hey wait, a beer that has the "r" word in the description? I can think of some people that beer would suit perfectly.....
But back to the recipe, the amount of preservatives in 12 oz of cornflakes has got to be pretty minimal. The pale malt will convert the corn flakes and the yeast will eat the added sugar so you'll get a slightly higher ABV, but besides that I don't think 12 oz of cornflakes in 2.5 gallons of beer will make much of a difference.

 

[DuncB]

I don't think 12 oz of cornflakes in 2.5 gallons of beer will make much of a difference.

The breakfast of champions perhaps.

 

[Stormcrow]

Hey wait, a beer that has the "r" word in the description? I can think of some people that beer would suit perfectly.....
But back to the recipe, the amount of preservatives in 12 oz of cornflakes has got to be pretty minimal. The pale malt will convert the corn flakes and the yeast will eat the added sugar so you'll get a slightly higher ABV, but besides that I don't think 12 oz of cornflakes in 2.5 gallons of beer will make much of a difference.

That's what I'm thinking.

 

[bracconiere]

damn, i missed the brewing! so we're here now!

 

[grampamark]

I've toyed with the idea of making a Capn Crunch beer but I haven't done so yet.

Just leave out the hops. The preboil samples always taste like Cap’n Crunch, don’t they?

 

[RufusBrewer]

That beer sounds GGGGrrrrraaaaate!

 

[DuncB]

Strange ingredients in beer

https://www.independent.co.uk/life-style/marmite-ale-camden-town-beer-b1911215.html

 

[Stormcrow]

Update: Fermentation of the frosted flakes cream ale has indeed kicked off. Had a bubble every couple of seconds this morning. As of this evening they're rolling out at machine gun tempo. The observed lag time was pretty typical for what I get with us-05. This is my first brew in a glass carboy since getting my stainless Sovereign over a year ago. I prefer the Sovereign, but wanted to leave it freed up for my next brew. That said, it's neat to be able to watch a fermentation again.

The only thing of note so far is that the krausen, healthy as it looks, seems a little on the thin side so far. Probably not uncommon, but I couldn't help but wonder if this may be a precursor to the minimal head retention the finished beer might have. (This concern was brought up earlier. )

That's it for now. Unless the fermentation goes wonky over the next couple of days, there probably won't be much to report until bottling day a couple of weeks from now. I'm thinking about fining with gelatin for the first time on this one since I'm in experiment mode. If I get a chance, I might share a picture or two between now and then. I also remembered some things about the brew day that I probably need to add in a future post for the record.

 

[DuncB]

Tony says " not a grrrrrreat krausen "

 

[gbbeer]

I've kicked around the idea of making a small batch ipa adding Fruity Pebbles. We should all get together and release a Breakfast Series.

Check out Bolero Snort Brewery. They already took a run at breakfast beers. Frosted flakes is pretty tame compared to what was on their one-off 'diner' beer menu a month or so ago.

 

[Stormcrow]

Here it is. Still blowing several bubbles per second. The fermentation seems to be going as well as I could hope, temp still at 63F.

I know I said brew day was pretty uneventful, but I completely forgot about a couple of weird things I haven't had happen before, neither of which really has anything to do with the Frosted Flakes.

I hadn't done a small batch since I got this bigger kettle (10 gallon Gas One), so I took the false bottom out to make sure all the grains would be below liquid line with that shallow volume (less than four gallons this time) for the mash. I BIAB by the way. The grains were resting on the bottom. After mashing for an hour, I always turn my electric stove on high and pull the bag once the temperature reaches 180F. This time I walked away, forgetting that the temp would climb faster with a smaller volume. The temperature was north of 190, maybe even 200 before I pulled the grains out. I suspect this won't hurt anything much, but I know some people worry about tannin extraction at those temps. I have no idea what the ph was.

The bag showed no sign of scorching, but there was a brown spot on the bottom of the kettle my wife noticed when we were cleaning up later. Evidently something at some point got cooked down there pretty good.

I'm really not too concerned with this beer not turning out awesome, but it would have been nice to lay the blame for anything subpar on the unusual ingredient. Now if it tastes weird I may never know for sure which variable is to blame.

Still hoping it just turns out fine though. Any thoughts on the mishaps?

 

[bracconiere]

Update: Fermentation of the frosted flakes cream ale has indeed kicked off

all i needed....not that i had a doubt should be like "General Miller" lol even though you used off brand

 

[Stormcrow]

all i needed....not that i had a doubt should be like "General Miller" lol even though you used off brand

I think you just named this beer!

 

[Stormcrow]

Still frequent bubbles today. Krausen appears to be thicker. That's pretty much it for now.

 

[bracconiere]

Still frequent bubbles today. Krausen appears to be thicker. That's pretty much it for now.

glad you're keeping all of us updated! and this doesn't become a 10 year old necro post! lol

i mean if we don't get results, there could be someone that google's "can i ferment my corn flakes?" and end up here!

 

[Stormcrow]

Bumped the temperature up to 65F earlier today. Airlock activity has slowed to a bubble every few seconds, but still steady. Krausen is still pretty thick and creamy looking. (I brewed and pitched yeast Monday evening. ) Only a gravity reading will tell for sure, but it appears the cereal isn't affecting fermentation in any negative way so far. It couldn't be more normal when compared to others I've done. Sorry there's nothing more exciting to report, but I think that's a good thing. Now I just need to be patient.

 

[Stormcrow]

Bumped temperature for the final time yesterday, now up to 68F. All visible signs of fermentation have ceased, not surprising this late in the game. I really don't feel like fishing a gravity sample out of the carboy, so I'll probably let it sit until this weekend and grab one a couple of days before bottling day. The smell in the ferm chamber is extremely rich and grainy and not very "beer" like. Not unpleasant, but not appetizing either as far as beer goes. Hopefully it is just too much aroma in a closed space.

 

[bracconiere]

extremely rich and grainy and not very "beer" like. Not unpleasant, but not appetizing either as far as beer goes.

i love it when my beers are grainy! now you got me wanting to tell someone i know that goes to costco, to pick me up some costco sized boxes for a 10 gallon batch!

i'm serious! the vanilla would require me to do some thinking on black or white beer though....maybe special b's nuttyness would be good with it? hmmmm