How Can I Brew with Literal Waffles??

[bwible]

 

[Spacelover02]

It's been a while but wanted to give an update. I used the Belgian waffle extract suggested by @jtratcliff and conditioned with maple syrup. Unfortunately the maple syrup flavor didn't come through as nicely as I would have liked (although I later heard that that's relatively common with using it as a priming sugar) but in any case it carbonated very nicely. On the nose you get the Belgian waffle flavor, then around the middle there's some malty sugary flavors, and then a fade to a sort of nuttiness and mild bitterness on the end. Tasty overall but not as waffle-y as I might have hoped. Also some phenols—not overpowering, but there—which I blame on my lack of a temperature set-up for fermentation. Worth an experiment and a pretty tasty beer, but I'll need another go-around to really nail the waffle!

 

[bracconiere]

sounds good! now that i've experienced corn flake brew for breakfast. i'm just have to try waffle beer....i think i'd make it 12% ABV though and age it on maple wood....or use malt smoked with maple wood! we are shooting for a hearty breakfast, it's the most important meal of the day after all!

 

[hundel]

Late to this thread but wanted to add one thing that was not mentioned in the original proposal to add waffles to the mash. This comes up every few years when someone wants donuts, or cookies, or brownies, or cake in their home brew (a post from a while back with a picture of someone who'd filled their mash with a variety of doughnuts comes to mind) and it's worth mentioning:

Fatty ingredients are not good for your beer, and not good for your equipment.

You'll see everything from a flabby beer with poor head retention and a mouth-coating off-flavor, to a film on your equipment that is not easily removed. Just an overall really bad time.

The best advice is that flavors like "waffle" can emerge from the interaction of well-known brewing ingredients, or from an additive as OP discovered here. But they won't emerge from adding the actual ingredient to the mash. This is generally even true of maple syrup (which can certainly be used as priming sugar or an addition to the fermenter) but adds very very little maple flavor when added to the boil.