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Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * February 11, 2004 * Experimental - anyone brewed with a base grain other than barley? < Previous Next >

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Russ Riley (67.163.40.197)
Posted on Sunday, January 25, 2004 - 09:38 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm thinking of brewing some experimental batches of beer with grains other than barley (ala Papazian's writing on spelt beer). I'm just curious what an all spelt, or rye, or whatever beer would taste like. Of course, this means malting the grains in addition to all the other stuff. Does anyone have any experience with this? I'm just looking to benefit from others' experience here, and not reinvent the wheel any more than necessary.

Which grains tasted better than others? Any malting tips? Differences in mashing temp's for optimal enzyme activity? I'm starting out on the assumption that any and all the rules of barley may be different.

Thanks for any help that anyone can provide!

Russ
 

Jared Cook (24.1.247.22)
Posted on Sunday, January 25, 2004 - 11:39 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Well, I have brewed weizens with 70% wheat, so I guess you can call that a non barley base.
 

Brandon Dachel (216.177.117.110)
Posted on Monday, January 26, 2004 - 01:50 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

> or rye

I've heard of this. IIRC the sparging issue aside it wasn't really very good.
 

Sand (216.201.45.28)
Posted on Monday, January 26, 2004 - 02:08 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I had a buddy give me a bottle of wheat wine last year. I didn't care for it much. It was pretty sweet. He gave me the recipe he said he got from his 90 some year old neighbor. Here it is exactly as written.

1 quart wheat
1 quart shelled corn
3 cakes of yeast
23# sugar
2 oranges or 2 lemons
6 gallon of water
1 - 10 gallon crock
stir 3 or 4 times or every day the first week
let work 30 days or more.

That was it.
 

PalerThanAle (65.168.73.62)
Posted on Monday, January 26, 2004 - 01:16 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I don't think fredrik uses any barley. :)

PTA
 

Bill Pierce (24.141.129.137)
Posted on Monday, January 26, 2004 - 02:06 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I wouldn't brew Sand's recipe. It's 90 percent sugar, but I suppose that qualifies as a non-malt beer. Then again, so does prison hooch.
 

Fredrik (62.20.8.148)
Posted on Monday, January 26, 2004 - 04:12 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I used a little munich actually in my last brew, I didn't plan to but I had to get rid of that stuff because it had been sitting long enough on my shelf, 70% of the fermentables is sucrose. I'm on hour 40 and the fermentation is proceeding very nice and smooth, was about 30% through the process this morning. Really exciting :)

I have a friend from the uni whos neighbour brews on potatoes. Not sure how good it is though.

/Fredrik
 

Bill Pierce (24.141.129.137)
Posted on Monday, January 26, 2004 - 04:19 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

It may be appropriate to mention this now that the season (St. Patrick's Day) approaches. I once knew a homebrewer who was Irish. He wanted to use potatoes and ended up brewing a foreign style stout that used 10 lbs. (prior to boiling) of boiled potatoes in the mash along with the regular ingredients for a stout with an O.G. of about 1.050. He said the sparge was slow but the beer was very much to style.
 

Wm John Ivey (66.238.8.34)
Posted on Monday, January 26, 2004 - 04:57 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

This topic really gets me thinking, as I have said in the past I have applied to be on the next Survior show and was wondering if I could brew while shooting. I was planning to bring dry yeast as my personel item do a open fermentation, but I didn't what I could use to brew with, I will interested on what yall come up with.
John
 

Wykowski (209.222.26.27)
Posted on Monday, January 26, 2004 - 05:03 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

making prison hooch on survivor ??? hahaha
 

Belly Buster Bob (142.177.106.70)
Posted on Monday, January 26, 2004 - 05:09 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm biting my lip
 

Beertracker (68.13.253.7)
Posted on Monday, January 26, 2004 - 08:27 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Russ,
I brewed a really excellent Spelt Ale last year that everyone enjoyed. It was along the lines of a Joseph Spelt Ale, but I definitely wouldn't recommend using more than 60% raw spelt. Here's a link to my recipe. CHEERS! Beertracker

Silenus Spelt Ale
 

Wm John Ivey (12.72.95.225)
Posted on Tuesday, January 27, 2004 - 02:19 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hey guys, what brewing with coconuts? I probobly could find some those laying around, I might just try a experiment to see if it would work.
Muhahahahahah.
John
 

Tim C. (68.62.58.168)
Posted on Tuesday, January 27, 2004 - 02:28 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I was thinking of a 100% kralpen beer. What kind of a step mash is needed to prevent the run off from sticking? Would a decoction help?
 

Brandon Dachel (216.177.117.110)
Posted on Tuesday, January 27, 2004 - 03:17 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

> I was thinking of a 100% kralpen beer.

It's amazing...that joke is still as funny as it was the first 1000 times it was said. Who'd have thought of it? Kralpen beer? Good stuff, indeed.

What about mexi-chiller beer? Or perhaps make the kralpen beer and put a part of it (a sample) in a jar so you can watch the fermentation! Oooh and make sure you brew it to style!

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