Topics Topics Help/Instructions Help Edit Profile Profile Member List Register  
Search Last 1 | 3 | 7 Days Search Search Tree View Tree View  

Visit The Brewery's sponsor!
Brews & Views Bulletin Board Service * Brews and Views Archive 2007 * Archive through January 25, 2007 * Amaretto < Previous Next >

  Thread Last Poster Posts Pages Last Post
  ClosedClosed: New threads not accepted on this page        

Author Message
 

ChriSto
Member
Username: Christo

Post Number: 150
Registered: 02-2006
Posted From: 216.176.226.154
Posted on Wednesday, January 17, 2007 - 08:58 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Anyone ever use some amaretto liqueur in a Porter recipe? or other beer for that matter.

If so, how much?

I've been asked by the powers that be to look into it for my next batch. (This is the same powers that be that asked me to look into adding pineapple to an IPA recipe last year)

Thinking I'll just experiment with a 1/2 tsp in a pint of SN or Fullers porter and see what happens, then go up/down from there to determine if it might work.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 6285
Registered: 01-2002
Posted From: 24.57.224.220
Posted on Wednesday, January 17, 2007 - 09:13 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'll take the bait, ChriSto. I have to say that an amaretto porter has no appeal to me, but it does sound less wretched than a pineapple IPA. I have to know: was the IPA drinkable to the "powers that be"?
 

ChriSto
Member
Username: Christo

Post Number: 151
Registered: 02-2006
Posted From: 216.176.226.154
Posted on Wednesday, January 17, 2007 - 10:43 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Actually, eating pineapple while having a strong American style IPA to wash it down was/is surprisingly good. I give the power-that-be kudos for that.

The small batch of pineapple-laced beer I made had a strong ethanol-like flavor and aroma. There was no hint of fruit left and the ethanol never mellowed either. Luckily I just split a batch and chopped a whole pineapple into 2 gallons in the secondary. I think I have a bottle or two left somewhere.

On the amaretto, I was just hoping that someone had done something similar to a BVIP but using a liqueur instead - and then either tell me to "run away very fast" or possibly be surprised. When I get home I'm going to look in Mosher's Radical Brewing to see if he has any pointers. Seems like there may be a few pages in there on adding alcohol to beer if I recall.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 6288
Registered: 01-2002
Posted From: 24.57.224.220
Posted on Wednesday, January 17, 2007 - 10:51 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

We got to fight the power...we got to fight the powers that be. -- Public Enemy

(Sorry, I couldn't resist. )
 

Graham Cox
Advanced Member
Username: T2driver

Post Number: 863
Registered: 11-2004
Posted From: 68.32.253.156
Posted on Thursday, January 18, 2007 - 06:15 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm thinking a "nut brown" with a touch of Amaretto might be an interesting beer. A brown porter, as well. Restraint would be key here.

Just thinking out loud here, you might also pull off something interesting with a Scottish ale and a itsy bitsy micro-splash of Amaretto.
 

ChriSto
Member
Username: Christo

Post Number: 152
Registered: 02-2006
Posted From: 216.176.226.154
Posted on Thursday, January 18, 2007 - 12:25 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I kegged a Scottish "69-/" last night (OG 1.035). After force carbing, I might try a smidge in it. Who knows, a little beer, a little amaretto, and I may end up in a great position Friday night.
 

The Jolly Brewer
Senior Member
Username: Matfink

Post Number: 1398
Registered: 03-2003
Posted From: 86.128.164.181
Posted on Thursday, January 18, 2007 - 12:35 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

BIll's getting down with his bad self!

Liquers have a lot of sugar in them so will add fermentables as well as flavour. Might need to factor this in if you are adding it to a fermenter or keg, obviously lacing your galss with one is a different matter...
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 6291
Registered: 01-2002
Posted From: 24.57.224.220
Posted on Thursday, January 18, 2007 - 01:23 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

JB, it does seem as if ChriSto is lacing his gals with amaretto.
 

Paul Edwards
Senior Member
Username: Pedwards

Post Number: 1246
Registered: 03-2003
Posted From: 70.236.22.207
Posted on Thursday, January 18, 2007 - 01:32 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

LiquorQuik makes an amaretto extract that's pretty tasty. You can buy it at many HB shops.

You might try it rather than using the real deal. For one, you don't have to worry about the extra sugar. For two, the little bottle of extract is about 4 bucks, as opposed to the $15-$20 per 750 ml that the real stuff costs.
 

ChriSto
Member
Username: Christo

Post Number: 153
Registered: 02-2006
Posted From: 216.176.226.154
Posted on Thursday, January 18, 2007 - 01:35 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

JB-
Yeah, I was reading Mosher last night and it did say that you need to reduce priming sugar if you add a liqueur at priming time, complete with a quick calculation to do.

On the other subject, well, as they say, once you're married, no more . . .
 

ChriSto
Member
Username: Christo

Post Number: 154
Registered: 02-2006
Posted From: 216.176.226.154
Posted on Thursday, January 18, 2007 - 01:48 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Paul-
You ever tried the extract in a beer?

I actually have a small sized bottle of amaretto so will start with a splash of it.
 

Paul Edwards
Senior Member
Username: Pedwards

Post Number: 1247
Registered: 03-2003
Posted From: 70.236.22.207
Posted on Thursday, January 18, 2007 - 01:57 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

ChriSto,

No, I've never tried it in beer. I just use it to make the faux liqueur for the booze cart. I've also used the hazelnut extract to make liqueur.

I think that might work better in a beer than the amaretto.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 6292
Registered: 01-2002
Posted From: 24.57.224.220
Posted on Thursday, January 18, 2007 - 03:51 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The hazelnut extract makes an all right beer if you're into that sort of thing. I can't speak for the amaretto.
 

Vance Barnes
Senior Member
Username: Vancebarnes

Post Number: 2621
Registered: 03-2003
Posted From: 208.49.148.10
Posted on Monday, January 22, 2007 - 09:57 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Amaretto has some sugars but not nearly enough to prime with as it seems a lot of folks have found out.

I sometimes like the amaretto creamer in a dark french roast coffee so it might go pretty good with a dark roasty beer. Definately good to start with a pint and a medicine dropper though.
 

ChriSto
Member
Username: Christo

Post Number: 155
Registered: 02-2006
Posted From: 216.176.226.154
Posted on Monday, January 22, 2007 - 11:37 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Well, I did my tasting experiment this weekend. Instead of the Scottish 69-/, for no particular reason, I instead took a bottle of my Northern English Brown as the base beer. I proceeded to pour a number of 2 oz. samples and added either amaretto liqueur, almond extract and/or vanilla extract with an eye dropper in varying degrees to each sample.

The liqueur definitely provides a more robust and sweeter flavor/aroma than the combination of almond and vanilla extracts. Of course when added at bottling, the sugar from the liqueur should be used up during priming so after one sample of the amaretto I decided to just concentrate on adding almond and vanilla extract. A 2:1 ratio of vanilla to almond extract seem to do the trick. When scaled up, I figure for a 5 gallon batch this would be 2-3 oz. of vanilla and 1 - 1-1/2 oz. of almond extract. I can't say right now if I care for the almond flavor or not, but I'm ready to try out at least in a partial batch for posterity's sake.

I'll likely use 2 split vanilla beans in the secondary to make a vanilla porter base (something similar to a St. Chucks w/ vanilla - sorry Bill P. to defile your recipe), since I've liked other versions of that in the past. I'll bottle 3 gallons of the vanilla porter, then split two 1-gallon batches for bottling using almond extract in one side and amaretto in the other. This way if I gag on either of the small batches, I at least have 3 gallons that's still drinkable.

I'll be bottling a Strong Scottish in 2 weeks and will plan to rack the porter directly on top of the secondary Wyeast 1728 and we'll see what happens. Hope to have some results back in a couple of months.