Salty Liquorice Porter

[Moebbels]

So the GF wanted an over-the-top liquorice porter. She also wanted to follow the brewing process on the side so I made a modified version of my smoked porter recipe that worked really nicely. I made a small batch and used only a total of 2.4kg, or a little over 5lbs of malts which made for an easy and relaxed brew day.

OG: 1.053
FG: 1.013
ABV: 5.3%
IBU: 30
SRM: 20

Mash at 67 degrees celsius
84.4% Pale Ale
6.3% Crystal 40L
4.2% Crystal 20L
4.2% Chokolate Malt
0.8% Carafa Special III

1 tbsp of Salty Liquorice Syrup and Liquorice root powder each, added at the last 10 minutes of the boil.

30 IBU:s of Warrior at 60 min

US-05

 

[JKaranka]

Interested straight away!

 

[ChefRex]

So is this bottled yet? if so how is it, interesting but I can't say I've seen salty liquorice syrup in these parts

 

[Moebbels]

So is this bottled yet? if so how is it, interesting but I can't say I've seen salty liquorice syrup in these parts

I just brewed this on saturday. I will update here when I bottle it and get a first impression. Liquorice is pretty big in Finland so we have lots of products surrounding it
One thing I noticed straight away is a pretty nonexistent krausen despite some vigorous bubbling from the airlock. Hope it still will have some head retention.

 

[Moebbels]

Took a gravity measurement of this during the weekend. Was at 1.015, which is a bit higher than expected but I'll let it sit for a few more days.
The first whiff from the fermentor made me think that this had spoiled or something. A few minutes in the glass and the smell got nicer. Pretty mild, mostly liquorice.
Taste was surprisingly salty, reminded a bit of gose, and the liquorice really lingers on the palate. This seems to be turning out better than I expected.

 

[arbadarchi]

Subscribed! I was just thinking I wanted to do a licorice brew.

 

[davidst]

I'm addicted to salt licorice (salmiak) although everyone I've ever let try it has completely hated it. I'm curious to see how this beer turns out.

 

[arbadarchi]

I'm addicted to salt licorice (salmiak) although everyone I've ever let try it has completely hated it. I'm curious to see how this beer turns out.

Is there a difference between salt licorice and the high quality black licorice like the stuff from Australia?

 

[davidst]

Is there a difference between salt licorice and the high quality black licorice like the stuff from Australia?

I'm not sure about the stuff from Australia, is it more salty than sweet and slightly burns the tongue? The salt licorice has Ammonium chloride in it (instead of sodium chloride that you'd find in table salt), and it's a very unique taste. It's definitely an acquired taste, every person I've given a dubbel zout to has spit it out.

 

[arbadarchi]

I'm not sure about the stuff from Australia, is it more salty than sweet and slightly burns the tongue? The salt licorice has Ammonium chloride in it (instead of sodium chloride that you'd find in table salt), and it's a very unique taste. It's definitely an acquired taste, every person I've given a dubbel zout to has spit it out.

After watching this video [ame]https://m.youtube.com/watch?v=nDFTyRDSG-U[/ame] I think I'll pass on this brew lol.

 

[JKaranka]

It's not that bad. I agree on the acquired taste, and everybody I hand some to seems to spit it. I like the Turkish Peppers the most.

 

[Moebbels]

Just tried this yesterday. Nice clear dark body, still could see through it against light. Brown head that disappears quickly but this I believe will change with some aging.
On the nose you can still tell that this is a bit green. The taste is quite nice, reminds a lot of a normal porter, that's on the roastier side, but with the aftertaste you get a really nice, mellow and almost umami-like flavor. The mildest hint of bitterness lingers on the palate.

I have to say that I'm pretty pleased with this one. I have never made really good dark beers but this one turned out quite nice. The liquorice is very mildly evident, if I didn't know about it I would think its an ordinary porter. As for the nice aftertaste, I would believe that the little amount of salt in the syrup could have played a part in it.

If I were to try this again, which I might, then I'd triple the amount of syrup and double the amount of liquorice powder and leave the rest as it is now.

 

[The_Nid_Hog]

Sounds like things turned out very nicely. I had a gose with licorice at Warpigs in Copenhagen last summer and I've been thinking about trying to recreate it. Hearing that this worked out well, I think I'll give it a shot.

 

[Moebbels]

A little update on this. As time went on, the liquorice note became milder and the beer turned more into a nice regular porter with a smooth liquorice note on the aftertaste. If you want to have the liquorice really dominate the flavor profile, then it would be better to ditch the syrup and use around 3 times as much of the powder. Otherwise the malt base and amount of hops works really well.

 

[Rockerbox Brewery]

Hi Moebbels.
Ive found and read your tread with interest and though it's a few years old I hope you'll still see it. I'll be going to Finland next week and I thought it would be great to get some stuff there to brew with. We'll be sailing to Turku and then travle to north of Tampere. Can you advise me where I can get the Salty Liquorice Syrup? I've read that you recommend ditching the syrup, but I especially want the Salty taste that I guess you won't get from the powder.
Thanks in advance. Dan Christoffersen

 

[IslandLizard]

Hi Moebbels.
Ive found and read your tread with interest and though it's a few years old I hope you'll still see it. I'll be going to Finland next week and I thought it would be great to get some stuff there to brew with. We'll be sailing to Turku and then travle to north of Tampere. Can you advise me where I can get the Salty Liquorice Syrup? I've read that you recommend ditching the syrup, but I especially want the Salty taste that I guess you won't get from the powder.
Thanks in advance. Dan Christoffersen

Have you looked into getting those ingredients or venerable substitutes in the Netherlands? It's liquorice country!

BTW, per his stats, the OP, @Moebbels, hasn't been here since Mar 21, 2020.

 

[Rockerbox Brewery]

Have you looked into getting those ingredients or venerable substitutes in the Netherlands? It's liquorice country!

BTW, per his stats, the OP, @Moebbels, hasn't been here since Mar 21, 2020.

Hi. Thanks for your reply. I'm sure I could finde what I need herein the Netherlands, just thought it would be nice be bring some useful souvenirs, instead of the usual fridge magnet, beer opener or silly t-shirt.
If if hasn't bin active for 4 years, then I probably won't get a reply.
Cheers

 

[IslandLizard]

just thought it would be nice be bring some useful souvenirs,

Got ya!

Looking at the recipe more closely, they're very small amounts actually:

1 tbsp of Salty Liquorice Syrup and Liquorice root powder each

When you're over in Finland, see what you can get. Since you know where you're going, you could do some research ahead for obtaining those ingredients. It may well be very common. We have some (active) members here from Finland, they may be able to steer you in the right direction.

If push come to shove, and you can't score liquorice syrup I guess you could dissolve salmiak liquorice in alcohol, and add the potion to your beer.

I've never heard of liquorice root "powder," but it may well be ground-up "zoethout." Zoethout being the base of all liquorice. IIRC it's steeped in hot (boiling?) water, then condensed into syrup.

 

[Rockerbox Brewery]

Got ya!

Looking at the recipe more closely, they're very small amounts actually:

When you're over in Finland, see what you can get. Since you know where you're going, you could do some research ahead for obtaining those ingredients. It may well be very common. We have some (active) members here from Finland, they may be able to steer you in the right direction.

If push come to shove, and you can't score liquorice syrup I guess you could dissolve salmiak liquorice in alcohol, and add the potion to your beer.

I've never heard of liquorice root "powder," but it may well be ground-up "zoethout." Zoethout being the base of all liquorice. IIRC it's steeped in hot (boiling?) water, then condensed into syrup.

Thanks for your reply. I have tried to do some research, but haven't had much luck till now. Searching in Finish isn't easy. I'll give it a go when I am in Finland.
Dissolving liquorice in alcohol is also an option and maybe better, as I'm after the taste of a specific Danish (I'm Dane) salty liquorice called Piratos = Piratos Porter.

 

[IslandLizard]

Dissolving liquorice in alcohol is also an option and maybe better

With "alcohol" I meant some simple booze. Jenever or Brandewijn @35% alcohol, would be fine to use. Heating it up a little may speed up the dissolving process, but don't get anywhere near to boiling it, as that would drive off essential aromas, which is counterproductive.

Brewers often steep herbs, spices, and other flavorings, such as vanilla beans, in "alcohol" for a week (or longer) before adding the whole loot into the fermented beer, right before packaging.
Making a good extract is the key, eeking out as much as possible of the good and precious stuff.

Good luck with your venture, and good sailing!

 

[G_robertus]

With "alcohol" I meant some simple booze. Jenever or Brandewijn @35% alcohol, would be fine to use. Heating it up a little may speed up the dissolving process, but don't get anywhere near to boiling it, as that would drive off essential aromas, which is counterproductive.

Brewers often steep herbs, spices, and other flavorings, such as vanilla beans, in "alcohol" for a week (or longer) before adding the whole loot into the fermented beer, right before packaging.
Making a good extract is the key, eeking out as much as possible of the good and precious stuff.

Good luck with your venture, and good sailing!

I would not recommend using jenever, it's basically gin. Use something a bit more neutral without juniper berries if you don't want that in your beer.

Licorice root powder should be ground zoethout, yes. I don't have any experience with it though. Another option would be to look for something that is close to salmiac. You should be able to find that in many Scandinavian countries I think. That's ammonium chloride with licorice root blend that gives the distinct flavour you're looking for.

 

[IslandLizard]

I would not recommend using jenever, it's basically gin. Use something a bit more neutral without juniper berries if you don't want that in your beer.

I was thinking neutral spirits, "unflavored" Jenever, such as Bokma or Lechner.

Yup, Gin (juniper berries) would be the wrong flavor.

 

[G_robertus]

I was thinking neutral spirits, "unflavored" Jenever, such as Bokma or Lechner.

Yup, Gin (juniper berries) would be the wrong flavor.

I'm not sure there are many unflavoured ones, that would kind of defeat the point. The name comes from juniper berries and most brands I know contain at least some juniper, though the amount varies. The jonge Bokma I have definitely contains juniper berries, but the flavour is not as strong as some other brands. I usually just take vodka as it's cheaper and neutral.

 

[Rockerbox Brewery]

Hi All.
I'm back from Finland. I didn't manage to finde Salty Liquorice syrup. Only Liquorice syrup and Salmiak syrup. Inalso by coincidence found some homemade Salmiak powder at a small bakery shop. I'll try with this first.
If I'll dissolved Liquorice, then I would probably use Danish Snaps, you can buy neutral Snaps that is ment to be used for making "homemade" spiced snaps.
Thanks forvyour advice.
Cheers Dan