MadLuke
Active Member
- Joined
- Apr 1, 2020
- Messages
- 28
- Reaction score
- 12
Hi folks.
Just wanted to share my thoughts, get some inspiration, and maybe inspire someone. Last weekend I went on a nostalgic wave a bit and came across this old song Milk and toast and honey . First, this song is still cool. Second, my taste for music has changed... or was born... since then, so I barely finished it anyway. Third, it made me think about beer. What about milk and toast and honey beer? Or even better, what about milk and toast batch and split it, with honey in one half, and some coffee in the other? That kind of beer that you can open for a breakfast on a lazy, warm, late-spring weekend morning, hug a kid, put some Roxette into the speakers, and then quickly switch it for some Johnny Cash or Metallica.
How to make this beer? Not sure. Have random thoughts, not conclusions. It would have to be malt-foward. Keep it simple. Some biscuit malt and heavy on Munich (or Vienna as the only second malt?) to form the toast?
Milk, well, the fight is between pure lactose and oats. Never brewed oat pale ale, so not quite sure how would that work and how much is not too much? How much will oats in a pale ale taste like cream and how much like porridge?
With honey and coffee, well, I brewed couple of braggots in the past, so some pasteurised honey after the end of the primary fermentation should work. Maybe garden honey or Rata (for kiwies). Just need to think of the balance to give some flowery aroma without making it too boozy.
For coffee, some cold-steeped coffee at the end of fermentation should be fine. Coffee and pale ales is a good combo. How will coffee go with the biscuit malt? No idea.
Hops: Some nobble hops to balance the malt, 60 min addition and thats it. Although for some reason I cannot stop thinking about chucking some blueberries on this toast and add Northdown, but that would be too much.
Yeast is another question. Yeast should get out of the way here. One way would be to go lager-ish - have Marzen in my mind right now. The downside is I don't have a beer fridge, so probably won't quite work. Maybe steam lager style? Or just go for some neutral ale yeast and brew it as cold as possible over the winter.
Anyway, maybe one day... maybe it will work... maybe it won't.
Cheers
Just wanted to share my thoughts, get some inspiration, and maybe inspire someone. Last weekend I went on a nostalgic wave a bit and came across this old song Milk and toast and honey . First, this song is still cool. Second, my taste for music has changed... or was born... since then, so I barely finished it anyway. Third, it made me think about beer. What about milk and toast and honey beer? Or even better, what about milk and toast batch and split it, with honey in one half, and some coffee in the other? That kind of beer that you can open for a breakfast on a lazy, warm, late-spring weekend morning, hug a kid, put some Roxette into the speakers, and then quickly switch it for some Johnny Cash or Metallica.
How to make this beer? Not sure. Have random thoughts, not conclusions. It would have to be malt-foward. Keep it simple. Some biscuit malt and heavy on Munich (or Vienna as the only second malt?) to form the toast?
Milk, well, the fight is between pure lactose and oats. Never brewed oat pale ale, so not quite sure how would that work and how much is not too much? How much will oats in a pale ale taste like cream and how much like porridge?
With honey and coffee, well, I brewed couple of braggots in the past, so some pasteurised honey after the end of the primary fermentation should work. Maybe garden honey or Rata (for kiwies). Just need to think of the balance to give some flowery aroma without making it too boozy.
For coffee, some cold-steeped coffee at the end of fermentation should be fine. Coffee and pale ales is a good combo. How will coffee go with the biscuit malt? No idea.
Hops: Some nobble hops to balance the malt, 60 min addition and thats it. Although for some reason I cannot stop thinking about chucking some blueberries on this toast and add Northdown, but that would be too much.
Yeast is another question. Yeast should get out of the way here. One way would be to go lager-ish - have Marzen in my mind right now. The downside is I don't have a beer fridge, so probably won't quite work. Maybe steam lager style? Or just go for some neutral ale yeast and brew it as cold as possible over the winter.
Anyway, maybe one day... maybe it will work... maybe it won't.
Cheers