Anyone tried anything like this? I'm always flip flopping between wanting to brew traditional beers, and totally off the wall things. I'm not sure that this is anything I would want to try, but I was curious if anyone else had had any thoughts along these lines. I figure you could get a base going with the sugar, and use an unusually large amount of caramel malts to build up the body and sweetness a bit.
Replacing base malt with Dextrose
- Thread starter redkj
- Start date
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sounds awful to me, but by all means try it if you're curious. i'd look into george washington's beer which is kinda similar to your idea (basically molasses & hops). most accounts of people that have tried it are that it wasn't enjoyable
inhousebrew
Well-Known Member
Ummm.... I'm usually all for trying stuff just for funzies but this sounds bad. If you want to do a science experiment then go for it. If you want to make a beer I'd back off. Plus, you need basemalt for enzymes to help convert other grains so I'm not sure your idea would work without any.
smizak
Well-Known Member
There's a ton of nutrients in malt that are crucial for good fermentation, proteins, lipids, minerals etc ... Replacing some is fine, i.e. Belgians or to thin out a DIPA. But replacing most is a bad idea
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