The GaP (Grocery and Produce) Beer Experiment

[ILurvTheWhiskey]

I've followed all 15 pages of this and have a recipe. Would this work, or not so much?

Zombieiser -
1 Gallon Batch
2 Pounds Corn Flakes
2 Pounds Rice Chex
1 Pound Table Sugar
3 Teaspoons Angostura Bitters
Cultured Yeast from a Bottle fermented lager

From what I've read in the past, I'm gonna guess that I'll probably have to mash the corn flakes and Rice Chex.

I'm also not sure how to put this into Beersmith. If this would work, anybody got an idea as to what the ABV would be? How about the Angostura Bitters as a bittering agent?

If anybody can verify that this might work, or any changes I should make, I'll go for it.

 

[Revvy]

I've followed all 15 pages of this and have a recipe. Would this work, or not so much?

Zombieiser -
1 Gallon Batch
2 Pounds Corn Flakes
2 Pounds Rice Chex
1 Pound Table Sugar
3 Teaspoons Angostura Bitters
Cultured Yeast from a Bottle fermented lager

From what I've read in the past, I'm gonna guess that I'll probably have to mash the corn flakes and Rice Chex.

I'm also not sure how to put this into Beersmith. If this would work, anybody got an idea as to what the ABV would be? How about the Angostura Bitters as a bittering agent?

If anybody can verify that this might work, or any changes I should make, I'll go for it.

You wil most liekly need to mash with an enzyme to get anything from the cereal...that's sort of the issue with this...

Angostino bitters was supposed to be MY bittering agent but I never got that far...I think it will work though I have no clue how much to use...that seems quite high for a 1 gallon batch.....

I would take quart of sugar water (or something really sweet) and start adding 1/4 teaspoons of bitters to it and sipping till it was balanced enoughed without being overpowering.

 

[pen25]

i have been thinking of this thread lately. on yeast how do you think wild yeast would be from a wild yeast culture of a cider? i figure if it tastes good you know the yeast is good.

 

[eschatz]

Zombieiser -
1 Gallon Batch[/B]
2 Pounds Corn Flakes
2 Pounds Rice Chex
1 Pound Table Sugar
3 Teaspoons Angostura Bitters
Cultured Yeast from a Bottle fermented lager

Where are you going to find a Bottle Ferm Lager? I dont think I know any.

Just playing Devils Advocate.

I haven't seen this thread in forever!!

 

[ILurvTheWhiskey]

Eschatz - You know, that's a very, very good point, haha. I couldn't think of any off the top of my head, but my local grocery store has a really good selection and figured I'd probably be able to find one. If not, then I'll find a bottle conditioned ale (maybe a wit).

And Revvy- Sorry about stealing your idea with the bitters, I musta skipped over it or else I would have credited you.

The way I got my amount, was I went to their site, found a recipe for a cocktail, which calls for 4 shakes per drink.

I then found how many shakes per tsp, which is 16.

I then took those numbers, and divided and came up that each serving of this beer would have 1/4 tsp.

I then multiplied by 1/4 tsp x 10 (the number of 12oz beers in a gallon) and came up with 2.5 teaspoons.

I think I'm gonna give it a try. Will post pics and how it goes.

 

[eschatz]

I think I remember Beano being able to aid those enzymes in the mash. Two capsels if I recall correctly.

 

[Freezeblade]

I think I remember Beano being able to aid those enzymes in the mash. Two capsels if I recall correctly.

After using Bean-o myself in my first attempt at this project, I strongly recomend against it. BUT if you are going to, I'd say 2-3 capsels per gallon in the mash, mash for a long time (think over 90 mins) at a low temp (148ish). I plan on doing a GaP coming up pretty soon (before school starts up again) and will be steering clear of Bean-o this time around, being much more in favor of enzymes in starchy fruits (plaintains) and home-malted corn, with some honey to form more of a braggot. I'll post a recipe when I finish it up.

 

[eschatz]

After using Bean-o myself in my first attempt at this project, I strongly recomend against it. BUT if you are going to, I'd say 2-3 capsels per gallon in the mash, mash for a long time (think over 90 mins) at a low temp (148ish). I plan on doing a GaP coming up pretty soon (before school starts up again) and will be steering clear of Bean-o this time around, being much more in favor of enzymes in starchy fruits (plaintains) and home-malted corn, with some honey to form more of a braggot. I'll post a recipe when I finish it up.

To be honest, I've never gone the GaP beer route. I've only read this thread once or twice in interest. It does seem like a fun experiment though. A braggot would come to mind before a beer would though in interest of creating a more commercial flavor as opposed to the pruno/hooch that I've got a feeling would probably flow from my tap on this one.

 

[Orangevango]

How about buying a DIPA and bittering by just dumping it in the brew?

 

[Freezeblade]

How about buying a DIPA and bittering by just dumping it in the brew?

I don't know about your Grocery stores, but there ain't no DIPA's sold in mine.

 

[Orangevango]

Thats too bad...

 

[Gonefishing]

I think this is a great thread, and very interesting. I have no idea what it tasted like, but my late uncle used to make what he called beer from sliced raw potatos, sugar, raisins water and yeast. I don't recall that he cooked it...but it was around 46 years ago, so I might not remember it exactly. I'd like to try a GaP at some point, but don't think I want to try the potats and raisins brew.

 

[Unlike a Bull]

Has anyone though of using alfalfa sprouts in your mash? I don't know how much converting power they actually have, but I know they contain at least some amylase. Maybe someone could do a test mash to see what kind of conversion they get? or maybe someone with better googling skills than myself could find out how much enzyme is actually in the sprouts?

 

[Revvy]

Has anyone though of using alfalfa sprouts in your mash? I don't know how much converting power they actually have, but I know they contain at least some amylase. Maybe someone could do a test mash to see what kind of conversion they get? or maybe someone with better googling skills than myself could find out how much enzyme is actually in the sprouts?

I'm not having luck either, I got excited when I found a pdf file, but it was less technical than I would have hoped....

but it occurred to me that they are some of the easiest seeds to sprout at home..I wonder then if it would be as easy to malt them..by halting the process mid sprout and then following the traditional malting of barley process...

And if so, would they then behave like two-row and help convert the other stuff you mash with it later?

Aussie Craftbrewer radio started something interesting a few years back, but sorta died out...they were going to attempt to brew a "bush beer" using malted native grass seed and indigenous plants as bittering agents...

They also are able to do some interesting things with unmalted storebought wheat flour, in the tropical flower wit recipe they talk about as well...

They have interesting stuff in their archives, they have a combined 60 years of brewing experience.

CraftBrewer Radio


Interesting tack.....

 

[Arneba28]

So I had a glass of my test batch of molasses, strawberry jam, corn sugar and christmas spices.

It was good, even still. The spices are very dominant but you still get that burnt taste from the molasses and a small hint of strawberry. I think I might make a few more gallons of this in the future.

 

[Revvy]

So I had a glass of my test batch of molasses, strawberry jam, corn sugar and christmas spices.

It was good, even still. The spices are very dominant but you still get that burnt taste from the molasses and a small hint of strawberry. I think I might make a few more gallons of this in the future.

sounds tasty!!!

 

[mrhead]

Careful folks, don't let Yuri Rage see this thread or he may have a temper tantrum and close it down for fear of too much free thinking.

Apparently anyone trying to make any kind of fermented beverage with anything other than hops, barley, and brewers yeast, is "on the ragged edge of simply making hooch"

 

[flyangler18]

Careful folks, don't let Yuri Rage see this thread or he may have a temper tantrum and close it down for fear of too much free thinking.

Apparently anyone trying to make any kind of fermented beverage with anything other than hops, barley, and brewers yeast, is "on the ragged edge of simply making hooch"

For such a new member, you are making quite a name for yourself! The GAP experiment was, just that, an experiment to press common grocery store items into service in making a quaffable beverage, not as you stated in your other thread, 'something effective' in getting a cheap buzz.

 

[Revvy]

Apparently anyone trying to make any kind of fermented beverage with anything other than hops, barley, and brewers yeast, is "on the ragged edge of simply making hooch"

No, the rules of this challenge clearly state that we are making a beer like beverage...There's a big difference between this and making pruno for a cheap high.

This challenge is about pushing our skills as brewers, attempting to convert starch from unmalted grain and grainlike products, into sugar. Finding alternative bittering methods and harvesting yeast, using wild yeasts or other methods.

Besides this thread is at least a year old and has something like 10,000 views IIRC, and was at the top of the newposts lists for a couple of months solid, if the mods had a problem with it it would have happened a long time ago.

I don't know what your issue is, but don't bring it here. Most of us in this thread agree with the mods "no-hooch" threads policies, respect mods like Yuri, and would back them up anyday.

 

[DeathBrewer]

heh. i was waiting for the backlash on that one.

 

[BrewinJack]

I have tired this with ingredants from my local walkmart... useing corn syrup and malted oats (A breakfast cerial)... mashed frosted wheat... and used oak tea as a bittering agent, also a packet of red star champagne yeast (which was in the bread making section).... I made this way back when and didnt like it all that much but sombody might try it... you have to work pretty hard to clear it becasue the oatmeal turned it a heavy milky white color... My friend called it "Chunky Whale Speam Oat Ale"... i doubted it "Eternal Oat Ale" because you could brew it over and over again with the same mash and consistantly get the same brew each time for 6 consecutive batches, just alot clearer eachtime... i think i might play with this while i wait for time to pass on my Lager, my Apfelwine, High ABV cider, and Meade... my fermenters aer kind all filled with longer term commitment... I need to buy more

Cheers

 

[starrfish]

I'm completely interested in this thread.

Shortly after I started brewing again I looked around to see what could be "fermented" into a beer-like beverage. Still looking for the ingredients, have a few in mind... but I think I might "break the rules" and add a percentage of Goya Malta to get closer to a beer-like beverage, since it is available in my grocery store.

Since I'm considering using a portion of malta, might stick with Spanish ingredients. sweet potatoes, rice, corn, beans, fruits & spices

It's really funny for me, because the last time I brewed I only used "traditional" ingredients... never even considered using a rice or corn (even primed with malt extract) let alone a POTATO! Guess I'm just gearing up for the zombie-apocalypse!

Need to find a Glass gallon jug and a stopper w/ airlock hole as I really don't want to brew more than a gallon of this, but will be a very cool experiment.

 

[KingBrianI]

Need to find a Glass gallon jug and a stopper w/ airlock hole as I really don't want to brew more than a gallon of this, but will be a very cool experiment.

Buy a gallon jug of the bottom-shelf wine at the grocery store. Choke it down or use it for cooking. The bottles work well.

 

[hopsalot]

One of our local supermarkets sell LME in the baking section.
There is even a coop that I know of that sell brewing supplies along with the groceries.:rockin:

That is a little unfair, so no grains at all?

 

[starrfish]

Hopsalot:

This challenge is about pushing our skills as brewers, attempting to convert starch from unmalted grain and grainlike products, into sugar. Finding alternative bittering methods and harvesting yeast, using wild yeasts or other methods.

"Official" rules are posted early on on page

KingBrianI:
LOL a gallon of cheap wine might taste good compared to the beer-like substance that I might come up with...

 

[Revvy]

Hopsalot:

"Official" rules are posted early on on page

KingBrianI:
LOL a gallon of cheap wine might taste good compared to the beer-like substance that I might come up with...

Here's the rules post from page 1

Ok Rules Post!!
#1 Anything from the grocery store can be used
#2 Juice can only be used if its in conjunction with other ingredients, No meads, ciders or wines.
#3 Yeast, Harvesting from a bottle is ok but you have to step it up using things from the store, no dme or dextrose in a starter.
#4 No hops, Alternative bittering agents should be used.!

Come on people lets see some cereal mashing. maybe some vegetable beers?

 

[Arneba28]

Hopsalot:

KingBrianI:
LOL a gallon of cheap wine might taste good compared to the beer-like substance that I might come up with...

Damn I know my first batch was horrible, $40 worth of ingredients and I just ended up with a f-ed up 6gal pot, a really dirty kitchen and I beverage that tasted like flour and burned sugar with 2%abv.. It was my first attempt after all.

I was thinking about a possible canned sweet potato wine though.

 

[EvilTOJ]

OK now that I'm moved, I'm going to give this another go. I'm thinking something with potatoes and wheaties. Possibly aspirin for the bittering. I still have no idea what I'm going to use for converting the starches to sugars though.

 

[starrfish]

Possibly aspirin for the bittering.

ASPIRIN! LOL Preemptive strike for the hang-over that will probably occur from drinking very little of this "experiment"

 

[KingBrianI]

isn't it asprin that will mess up your liver when combined with alcohol?