The GaP (Grocery and Produce) Beer Experiment

[happyappy]

Some time ago I was researching old newspapers as part of an ancestry search and came across a recipe for pea pod beer in a newspaper from 1809. I think it matches the spirit of this challenge and has the added benefit of being a "heritage" recipe.

Here's the link:

https://www.newspapers.com/clip/11491660/pea_pod_beer_831809_north_carolina/

 

[Wolfbayte]

Some time ago I was researching old newspapers as part of an ancestry search and came across a recipe for pea pod beer in a newspaper from 1809. I think it matches the spirit of this challenge and has the added benefit of being a "heritage" recipe.

Here's the link:

https://www.newspapers.com/clip/11491660/pea_pod_beer_831809_north_carolina/

Interesting. Methinks the author hath bottled too early and risked ye olde bottle bombs

 

[RevA]

Love the thread.

 

[Revvy]

Love the thread.

Every now and then I post the link on facebook brewing forums hoping to get people excited about trying it.

What's interesting now is that since this thread so much more brewing knowledge, especially because of this place has occurred... much of what we tired (and usually failed at) here is similar to what gluten free brewers have now figured out to handle alternative ingredients, like the various flours and grains you'd fine in the baking aisle....

 

[passedpawn]

Every now and then I post the link on facebook brewing forums hoping to get people excited about trying it.

What's interesting now is that since this thread so much more brewing knowledge, especially because of this place has occurred... much of what we tired (and usually failed at) here is similar to what gluten free brewers have now figured out to handle alternative ingredients, like the various flours and grains you'd fine in the baking aisle....

Revvy!

 

[Northern_Brewer]

So, this thread is starting to look more relevant....

 

[JAReeves]

I tried making a buckwheat beer using flour. Other than it being a gelatinous, messy mash, it has an interesting sour character to it that is not unpleasant. I will try for groats next time.

 

[bstacy1974]

Had the wife pick up some minute rice, quick oats, and quick grits the other day. Thinking of an American lager, pilsner malt, rice and corn, with sterling and crystal hops.

 

[TwistedGray]

Excited to catch up on this thread. I'm not sure why I haven't seen it before, but I could swear I heard about it in another thread.

Stoked to see what you guys have done

 

[bracconiere]

Some time ago I was researching old newspapers

hmmm......

So, this thread is starting to look more relevant....

hmmm....and a year passed between these posts.....

 

[Fergusbalbriggan]

Kitchen Cupboard Barleywine Bochet
A barleywine style mead with honey and hops

• Author: BC

ingredients
SCALE 1x2x3x

• 3.3 cups roasted pearl barley
• 3.3 cups toasted oats
• 6.6 pounds caramelized honey
• 3.3 pounds raw honey
• 1.6 cups grape concentrate
• 2oz Centennial hops
• Water to five gallons
• EC-1118 Yeast
• 0.8 cups grape concentrate for priming

instructions

1. Roast and toast the barley and oats in the oven until golden brown.
2. Cold steep grains in brewing water for 3-4 days.
3. Strain out grains.
4. Divide hops into thirds.
5. Add 1/3 of hops, raw honey, and 1.6 cups grape juice to the fermentation vessel along with the half of the grain tea.
6. Place a gallon of water on to boil.
7. At boil, add second 1/3 hops to the boil.
8. After 15 minutes, add the remaining 1/3 hops, kill heat, cool five minutes, and strain hops out.
9. Add hops tea to fermentation vessel.
10. Carefully caramelize the remaining honey for one hour on medium heat, stirring constantly.
11. Add a remainder of cold grain tea to the caramelized honey, stir.
12. Mix must together, top up to five gallons.
13. Ferment dry, then prime in bottle with grape concentrate.
14. For best results, watch the video prior to making!