mesquite flour

[C-Rider]

I have a source for some here on O`ahu. In Hawai`i we call mesquite KEAWE (K AH VAY). Did a search and come up w/some old stuff my w/o a lot of answers.

Anyone tried this lately? I was thinking of messing around w/a lb or two in a 3 gal cooler for a mash just to see what comes out.

 

[Pappers_]

I'm missing the basic concept here - mesquite (as in wood) made into flour and mashed?

 

[C-Rider]

I'm missing the basic concept here - mesquite (as in wood) made into flour and mashed?

No the seed pods ground into flour.

 

[Miraculix]

Sounds interesting, let us know how it turns out!

 

[triethylborane]

Stuff smells amazing. Wasnt so great when there was a fire rolling up the mountainside towards our house in upper makakilo but still you could smell the mesquite. Might be worth a try, I know @Schlenkerla would probably tell you to go for it.

 

[Pappers_]

No the seed pods ground into flour.

I knew I must be missing something

I know nothing about mesquite seed pods, but I suspect that mashing unmalted seed pods by themselves will get you anything other than color and some flavor from them - you're not really mashing them but steeping them. Always fun to experiment - let us know how it turns out!

 

[Schlenkerla]

Using the oven you can definitely roast on a larger scale, but I think you've got more control with the whirly pop and you can do it much faster. As long as you don't mind standing over a hot stovetop while turning the crank then it's the superior method in my opinion, especially since you're rarely going to need more of a single type of malt than what you could roast in it at once for a five gallon batch. I've got a few ideas for putting together a little drum roaster that might work well coffee beans too. We'll see when I get around to that.

Stuff smells amazing. Wasnt so great when there was a fire rolling up the mountainside towards our house in upper makakilo but still you could smell the mesquite. Might be worth a try, I know @Schlenkerla would probably tell you to go for it.

Always if smokiness is has a good chance to be in beer.

I knew I must be missing something

I know nothing about mesquite seed pods, but I suspect that mashing unmalted seed pods by themselves will get you anything other than color and some flavor from them - you're not really mashing them but steeping them. Always fun to experiment - let us know how it turns out!

After a google search, I see its a Sugar!!!

 

[Schlenkerla]

I have a source for some here on O`ahu. In Hawai`i we call mesquite KEAWE (K AH VAY). Did a search and come up w/some old stuff my w/o a lot of answers.

Anyone tried this lately? I was thinking of messing around w/a lb or two in a 3 gal cooler for a mash just to see what comes out.

OK, Different plan from my earlier edited post...

"Indigenous populations in the Americas have long used mesquite powder. It’s tasty as a sweetener, flour, or fermented into an alcoholic beverage. Mesquite has a unique sweet, dark, and nutty flavor."

You need to make a dark and slightly malty beer to test this in.... Like a brown ale or a mild.

 

[Schlenkerla]

I have a source for some here on O`ahu. In Hawai`i we call mesquite KEAWE (K AH VAY). Did a search and come up w/some old stuff my w/o a lot of answers.

Anyone tried this lately? I was thinking of messing around w/a lb or two in a 3 gal cooler for a mash just to see what comes out.

I suggest that you follow my "Easy Invert Instructions" in my signature...

Make a number 3 or 4 invert. It would be friggin' awesome in either beers; brown or a mild!!!

An ESB would work too, if so inclined, try it as a #2 in a ESB.

Use no more than 10% of the grist. 6-8% would be best in my IMHO.

 

[C-Rider]

I suggest that you follow my "Easy Invert Instructions" in my signature...

Make a number 3 or 4 invert. It would be friggin' awesome in either beers; brown or a mild!!!

An ESB would work too, if so inclined, try it as a #2 in a ESB.

Use no more than 10% of the grist. 6-8% would be best in my IMHO.

I'm a bit confused (normal state of mind). You inverted sugars. I'm talking about a flour made from keawe beans.

 

[C-Rider]

I knew I must be missing something

I know nothing about mesquite seed pods, but I suspect that mashing unmalted seed pods by themselves will get you anything other than color and some flavor from them - you're not really mashing them but steeping them. Always fun to experiment - let us know how it turns out!

Good point I could just steep the flour on the side and add to the boil along w/the mash.

 

[Schlenkerla]

I'm a bit confused (normal state of mind). You inverted sugars. I'm talking about a flour made from keawe beans.

The name of your thread makes it confusing considering many people don't really know that ingredient.

Flour is a powder....

Even Amazon's descriptions are confusing. It's says substitute in place of flour but says it's sweetens....

Is it a starch? If so, mash it low and make sure you have equal amounts of 6-Row and Mesquite Flour. The enzyme rich 6-Row is good for adjunct mashing. You can also sub teaspoon ofAmylase Enzyme (AE) for the 6-Row in place of 2-Row or pale malt. Anything to boost the enzyme level. Adding both 6-Row & AE would be ok too.

BTW - Charlie Papazian has a recipe called Amaizing Pale Ale that calls for a pound of corn starch. That is the basis for my suggestion.

See the attached images.... Read the product descriptions. [Scratch head]

 

[Schlenkerla]

If it adds a smokey flavor I'm game for trying it out....

Regardless, I'd keep it to less than 10% of the grist.

 

[AzOr]

https://www.homebrewtalk.com/forum/threads/mesquite-molasses-beer.142992/

I remember reading somewhere that there are two types of mesquite found in the Sonoran desert of the southwest.
So I’m not sure what types of mesquite trees would be found in your area.

 

[Miraculix]

According to what I found on Wikipedia and the Internet, the flour contains sugar, not starch, and is traditionally used to make alcoholic beverages via fermentation.

I would investigate a bit to find out about the exact traditional way and then make a slightly hopped 1 gallon batch with the pure flour, just to get to know the taste. From there, I would consider mixtures of mashed barley based wort with the mesquite.

 

[Schlenkerla]

According to what I found on Wikipedia and the Internet, the flour contains sugar, not starch, and is traditionally used to make alcoholic beverages via fermentation.

I would investigate a bit to find out about the exact traditional way and then make a slightly hopped 1 gallon batch with the pure flour, just to get to know the taste. From there, I would consider mixtures of mashed barley based wort with the mesquite.

If it has sugars, I'd boil it out. Possibly consider inverting the sugars.

 

[triethylborane]

https://www.homebrewtalk.com/forum/threads/mesquite-molasses-beer.142992/

I remember reading somewhere that there are two types of mesquite found in the Sonoran desert of the southwest.
So I’m not sure what types of mesquite trees would be found in your area.

Its this species

https://en.wikipedia.org/wiki/Prosopis_pallida

It has an incredible smell when burned. A friend that worked for Hawaii D Land & Nat Resources would cut up fallen kiawe near my house. Its brutal on chainsaws, the wood is so dense and he had a couple of stihl pro models that were pushed to the limits. When cut, the wood looks to have a glass coating on it.

@Schlenkerla mouth status: watering

 

[AzOr]

http://www.arizonahikers.com/GTG/Sower2002HomebrewingIndigenousBeveragesoftheSouthwestZymurgy.pdf

There is a cider and beer recipe in this doc. Both sound delicious.
I lived in Tucson for about a decade and made plenty of tuna (prickly pear)mead, but never thought to make a mesquite pod beer. We would collect the tunas with a plastic bucket, long tongs and leather gloves.

If you do decide to make a beer, please post the results. I’m dying to hear how it turns out.

 

[Schlenkerla]

@Schlenkerla mouth status: watering

Ah yeah... just chugged this in response!!

 

[triethylborane]

Ahhh, need to get some of that helles, sounds so good