Secret Ingredients

Discussion in 'Homebrewing' started by Brew_Betty, Oct 20, 2015.

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  1. Tebuken

    Tebuken Initiate (0) Jun 6, 2009 Argentina

    I use 2% of flaked oats in all my ales, that gives a very nice cream foam without any noticeable flavor. I don´t use this for lagers.
     
    #61 Tebuken, Oct 26, 2015
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  2. DunkelFester

    DunkelFester Zealot (607) Aug 24, 2004 Pennsylvania

    I guess it depends on what you're brewing, but yeah. 8 oz would be ~ 5% of the grist for a batch that size of 'average' gravity. A decent place to start if you're just looking for a little added complexity in a stout, porter, or brown ale.
     
    #62 DunkelFester, Oct 27, 2015
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  3. Seacoastbrewer

    Seacoastbrewer Initiate (0) Jun 5, 2012 New Hampshire

    Apparently they are 'Samaras'. You learn something new every day.

    https://en.wikipedia.org/wiki/Samara_(fruit)
     
    #63 Seacoastbrewer, Oct 27, 2015
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  4. bushycook

    bushycook Zealot (681) Jan 31, 2011 Virginia

    I look to my pantry for my secret ingredients; Quaker oats, grits, and a lot of the time, honey.
     
    #64 bushycook, Oct 27, 2015
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  5. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    Plus 1 to honey
     
    #65 GormBrewhouse, Oct 27, 2015
  6. ryane

    ryane Initiate (0) Nov 21, 2007 Washington

    a tiny bit of salt in sour fruit beers, especially cherry ones - it really seems to bring out the fruity flavors
     
    #66 ryane, Oct 28, 2015
    Tebuken, Brew_Betty, jbakajust1 and 1 other person like this.
  7. RashyGrillCook

    RashyGrillCook Initiate (0) Apr 30, 2011 Florida

    So......now the question is, how long until someone brews with Samaras? And, claims them as their secret ingredient in turbid New England IPAs?
     
    #67 RashyGrillCook, Oct 28, 2015
  8. minderbender

    minderbender Initiate (0) Jan 18, 2009 New York

    "Now that beer... that's what I call a good Samaratan."
     
    #68 minderbender, Oct 28, 2015
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  9. Seacoastbrewer

    Seacoastbrewer Initiate (0) Jun 5, 2012 New Hampshire

    They do seem well suited to helping lautering. Maybe use them in lieu of rice hulls if you're in a jam.
     
    #69 Seacoastbrewer, Oct 28, 2015
  10. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    How much are you using? I imagine the right dose can vary depending on personal taste. I'm drinking an IPA made with 0.75 tsp citric acid / 6.75 gallons of post boil, un-chilled wort. 0.75tsp is my maximum dose so far. I've used it a few times. 0.5 tsp has been used more frequently. This beer tastes good, but I think the citric acid dose is near the limit for an IPA.
     
    #70 Brew_Betty, Oct 31, 2015
  11. Beerswimmer

    Beerswimmer Initiate (0) Mar 4, 2013 Texas

    My secrets:

    Use WLP 644 for IPA's or any hoppy beer

    Precise temperature control for fermenting with Belgian and hefeweiss yeasts

    Use plastic bottles for any wild/brett beers
     
    #71 Beerswimmer, Oct 31, 2015
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  12. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    This is something I learnt from drinking Cantillon Kriek. That beer has the most salt of any Kriek I've tried and I liked what the salt did for the beer. A little salt in any sour seems to be a good thing.
     
    #72 Brew_Betty, Oct 31, 2015
  13. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    I just gave retroactive likes wherever it was appropriate. Consider them lazy, multi task likes. They mean the same thing as real time likes. Thank you for your relevant contributions.
     
    #73 Brew_Betty, Oct 31, 2015
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  14. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    I have an almost all Briess dark mild - 76% Ashburne, 11% carabrown, 8% blackprinz, 5% flaked oats. Tastes like my cocoa nibbed sweet stout. I did not expect to get so much cocoa flavor out of this combination. Didn't intend to have two chocolatey beers on tap at the same time, but I guess that's what this much blackprinz brings to the table. The beer has a strong head.
     
    #74 pweis909, Oct 31, 2015
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  15. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Just bought some Ashburne malt and the/a guy at Morebeer said it has almost a smoked flavor...I'm planning on as only about 25% of maltbill.
     
    #75 GreenKrusty101, Oct 31, 2015
  16. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    No smoke, unless they sent the wrong malt or contaminated it in some way, e.g., stored it in a tainted bin. I've used it about half a dozen times and can say with utmost certainty that there is no smoke.
     
    #76 pweis909, Oct 31, 2015
  17. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Well, you said your maltbill tasted like "my cocoa nibbed sweet stout" ...so I'm guessing that's not coming from the flaked oats...that leaves the other 3 constituents and I've used the Black Printz many times an I don't think it's coming from that. I have not used the Carabrown (even at 8%)...so I think the more than 75% contribution of the Ashburne must be playing a significant role...but I haven't used that yet either so who knows. I'm just saying that subtle smoke is not all that different than a chocolate influence given the fact there was no chocolate malt (or chocolate) used. ???
     
    #77 GreenKrusty101, Oct 31, 2015
  18. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    What about a cocoa nibbed stout makes you think of smoke? I guess maybe if you really are talking subtle distinction, but I see smoke as phenolic and not the same as cocoa roasty notes. This is not my first rodeo with carabrown, either. That contributes some sweetness, but maybe a little more biscuit than a C40-C60 malt. I think the blackprinz at 8% is the culprit that is contributing chocolate. It is essentially a dehusked chocolate malt. I have used it before to impart a little color, but not this much. The sweetness of the carabrown is sufficient to support the chocolate impression (since we are accustomed to some sweetness with chocolate).
     
    #78 pweis909, Nov 1, 2015
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  19. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    I don't get any smoke from Ashburne. Breiss says subtle toasty note. I tend to agree with most of their descriptions including this one. It's less toasty than Vienna.

    FLAVOR & COLOR CONTRIBUTIONS • Malt Style: Base / Specialty Malt • Flavor: Slightly malty and sweet with a subtle toasty note • Color: Contributes rich golden hues

    CHARACTERISTICS / APPLICATIONS • Use as base malt or high percentage specialty malt • Typical style inclusion would be Mild Ale, Brown Ale, Belgian Ale, and Barley Wine • Slightly darker with a higher dextrin level than Pale Ale Malt • Lends a higher residual maltiness / mouthfeel • Produced in the U.S.A. from AMBA/BMBRI recommended 2-Row malting varieties.

    • 10-25% Any style needing an enhanced malty flavor and aroma • Up to 50% Bock/Dopopelbock style beers for an exaggerated maltiness
     
    #79 Brew_Betty, Nov 1, 2015
  20. hoptualBrew

    hoptualBrew Initiate (0) May 29, 2011 Florida

    In farmhouse beers, roughly the same as what you are using. This + brett + some Na and Cl mineral additions is golden. What does it add to an IPA versus the control IPA?
     
    #80 hoptualBrew, Nov 2, 2015
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