Salted Caramel Pretzel Beer?

[mschoeffler]

Salt the rim of the glass!

 

[bkboiler]

Would be curious about this as well...
I'd lean toward a salted margarita wheat...
Or a caramel Amber ale...
Or a pretzel maerzen...
But honestly trying to combine all three is going to be a lot and it may clash..
I think HBT has recipes for the first two...maybe the last one can be this thread's contribution?

 

[mrdauber64]

A local brewery near me, Garphish Brewing in Bethel, MN, makes a Pretzel Milk Stout(using normal salted pretzels) and a Cinnamon Pretzel Milk Stout(using Cinnamon Pretzels) and both are really good! The flavor of the pretzels really do come through and it doesn't seem to effect the head retention at all. It's one of my favorite beers they make.

 

[KookyBrewsky]

This all sounds delicious.

 

[applescrap]

I cant say for certain but I have heard brewer after brewer say that when they make beers like this or cool ranch doritos or lucky charms ipa etc they put it in the mash. I think you buy a s... ton of salted carmel pretzels, or pretzels and a bunch of jars of idk, carmel ice cream topping and throw them in the mash. I feel strongly that a few pretzels and carmel 40 and some biscuit etc wont make what you want. The thing that will make this what ypu envision is a large amount of salty pretzels and carmel sauce. Perhaps call a brewer who makes one and gleen some tips. You could always add carmel flavoring and mash pretzels. My 2c.

 

[Jayjay1976]

I'm finally going to brew my attempt at a chocolate pretzel stout! Back when this thread was active I picked up Brewer's Best chocolate and peanut butter flavorings but I think I might swap out the pb flavoring for a bag of Werther's late in the boil. I just ordered a 3lb tub of pretzels from Amazon, they are lightly salted according to the reviews so hopefully I won't have to add any to the recipe.

I'm going to keg this so I can adjust the flavor with lactose, then carb it up, condition for a couple of months and then bottle it from the tap before laying them down until next winter.

Grain bill tbd but will be Maris Otter base, lots of biscuit and victory, 60L crystal, black patent for color and I might amp it up with some LME to push it into imperial stout territory. US-05 for the ferment.

 

[Rob2010SS]

Definitely interested in how this comes out! Keep us posted!

 

[Jayjay1976]

Hey quick question, I'm working out my grist and not sure how to include the pretzels in my calc. I'd think they are close enough to gelatinized wheat that I could sub in flaked wheat to predict OG?

 

[Jayjay1976]

Brewed this recipe yesterday. The pretzels were blitzed briefly in a blender working in batches, subbing flaked wheat for the calcs ended up working out, I hit my predicted OG exactly. The victory malt was a great choice, before crushing it smelled like chocolate and pretzels already. The mash was kinda thick but about 45 minutes in the consistency thinned out considerably. Pitched 2 packets of US-05 at 75f after aerating and it's chugging along now in the garage with a heat wrap set to 65f. When the bubbling slows down I'll sneak it up to 75 a few degrees at a time to finish up.

HOME BREW RECIPE:
Title: Chocolate pretzel ale
Author: Meeeee

Brew Method: BIAB
Style Name: American Strong Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.078
Efficiency: 70% (brew house)

Hop Utilization Multiplier: 0.98

STATS:
Original Gravity: 1.097
Final Gravity: 1.018
ABV (standard): 10.39%
IBU (tinseth): 46.81
SRM (morey): 15.13
Mash pH: 5.24

FERMENTABLES:
7 lb - Finest Maris Otter (32.9%)
3.5 lb - Red Wheat (16.4%)
3.3 lb - Liquid Malt Extract - Extra Light - (late addition) (15.5%)
3 lb - Victory (14.1%)
1.75 lb - Flaked Wheat (8.2%) <-pretzels
1.5 lb - Pilsner (7%)
0.75 lb - Château Cara Ruby (3.5%)
0.25 lb - Château Cara Blond (1.2%)
0.25 lb - Special B (1.2%)

HOPS:
37.3 g - Magnum, Type: Pellet, AA: 14.7, Use: Boil for 60 min, IBU: 46.81

MASH GUIDELINES:
1) Temperature, Temp: 153 F, Time: 60 min, Amount: 8.5 gal, Single infusion

OTHER INGREDIENTS:
2 oz - Cocao Nibs - in 4oz 70% neutral spirit, Time: 0 min, Type: Flavor, Use: Kegging
0.25 each - Vanilla beans - in 2oz Vodka, Time: 0 min, Type: Water Agt, Use: Kegging
5.5 g - Calcium Chloride (dihydrate), Time: 60 min, Type: Water Agt, Use: Mash
2 g - Epsom Salt, Time: 60 min, Type: Water Agt, Use: Mash
2 g - Gypsum, Time: 60 min, Type: Water Agt, Use: Mash
0.8 g - Salt, Time: 60 min, Type: Water Agt, Use: Mash
5 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash

YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: Yes
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 54 - 77 F
Fermentation Temp: 64 F
Pitch Rate: 1.25 (M cells / ml / deg P)

PRIMING:
CO2 Level: 3.5 Volumes

TARGET WATER PROFILE:
Profile Name: Light colored and malty
Ca2: 60
Mg2: 5
Na: 10
Cl: 95
SO4: 55
HCO3: 0
Water Notes:

Generated by Brewer's Friend - Brewer's Friend | Homebrew Beer Recipes, Calculators & Forum
Date: 2021-03-14 20:24 UTC
Recipe Last Updated: 2021-03-14 23:23 UTC

 

[mturvey]

Brewed this recipe yesterday. The pretzels were blitzed briefly in a blender working in batches, subbing flaked wheat for the calcs ended up working out, I hit my predicted OG exactly. The victory malt was a great choice, before crushing it smelled like chocolate and pretzels already. The mash was kinda thick but about 45 minutes in the consistency thinned out considerably. Pitched 2 packets of US-05 at 75f after aerating and it's chugging along now in the garage with a heat wrap set to 65f. When the bubbling slows down I'll sneak it up to 75 a few degrees at a time to finish up.

HOME BREW RECIPE:
Title: Chocolate pretzel ale
Author: Meeeee

Brew Method: BIAB
Style Name: American Strong Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.078
Efficiency: 70% (brew house)

Hop Utilization Multiplier: 0.98

STATS:
Original Gravity: 1.097
Final Gravity: 1.018
ABV (standard): 10.39%
IBU (tinseth): 46.81
SRM (morey): 15.13
Mash pH: 5.24

FERMENTABLES:
7 lb - Finest Maris Otter (32.9%)
3.5 lb - Red Wheat (16.4%)
3.3 lb - Liquid Malt Extract - Extra Light - (late addition) (15.5%)
3 lb - Victory (14.1%)
1.75 lb - Flaked Wheat (8.2%) <-pretzels
1.5 lb - Pilsner (7%)
0.75 lb - Château Cara Ruby (3.5%)
0.25 lb - Château Cara Blond (1.2%)
0.25 lb - Special B (1.2%)

HOPS:
37.3 g - Magnum, Type: Pellet, AA: 14.7, Use: Boil for 60 min, IBU: 46.81

MASH GUIDELINES:
1) Temperature, Temp: 153 F, Time: 60 min, Amount: 8.5 gal, Single infusion

OTHER INGREDIENTS:
2 oz - Cocao Nibs - in 4oz 70% neutral spirit, Time: 0 min, Type: Flavor, Use: Kegging
0.25 each - Vanilla beans - in 2oz Vodka, Time: 0 min, Type: Water Agt, Use: Kegging
5.5 g - Calcium Chloride (dihydrate), Time: 60 min, Type: Water Agt, Use: Mash
2 g - Epsom Salt, Time: 60 min, Type: Water Agt, Use: Mash
2 g - Gypsum, Time: 60 min, Type: Water Agt, Use: Mash
0.8 g - Salt, Time: 60 min, Type: Water Agt, Use: Mash
5 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash

YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: Yes
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 54 - 77 F
Fermentation Temp: 64 F
Pitch Rate: 1.25 (M cells / ml / deg P)

PRIMING:
CO2 Level: 3.5 Volumes

TARGET WATER PROFILE:
Profile Name: Light colored and malty
Ca2: 60
Mg2: 5
Na: 10
Cl: 95
SO4: 55
HCO3: 0
Water Notes:

Generated by Brewer's Friend - Brewer's Friend | Homebrew Beer Recipes, Calculators & Forum
Date: 2021-03-14 20:24 UTC
Recipe Last Updated: 2021-03-14 23:23 UTC

How did this turn out? Sounds amazing!

 

[cmac62]

@Jayjay1976 how did this beer taste? Inquiring minds want to know. LOL

 

[Jayjay1976]

I dunno, haven't tapped the keg yet. It's been conditioning, maybe it's time.

 

[cmac62]

I dunno, haven't tapped the keg yet. It's been conditioning, maybe it's time.

Dang its been sitting since 2021. I know it would have been drunk it it was in my pipeline (empty). LOL