Author Topic: 2 questions  (Read 4447 times)

Offline mudman

  • Cellarman
  • **
  • Posts: 59
  • Cheesehead
    • View Profile
Re: 2 questions
« Reply #30 on: December 18, 2012, 11:39:46 AM »
I have never (and likely, will never) use Ovaltine in a beer but I did make a Grape Nut Brown Ale once.  It turned out pretty well.  I really couldn't pickup much from the Grape Nuts but the novelty got people to try it.   :)

Paul
Yes, after mashing the oats, wheat, and Grape Nuts the wort looked and smelled excellent.  I should have stopped there. :P
Mike

Offline mtnrockhopper

  • Official Poobah of No Life.
  • *
  • Posts: 3117
  • Delaware
    • View Profile
Re: 2 questions
« Reply #31 on: December 18, 2012, 07:22:54 PM »
I looked at a jar of Ovaltine the other day and DME was the third ingredient. Sugar was first and I can't remember the second, but if it is more sugar than malt that will not be as good for sure!
Jimmy K

Delmarva United Homebrewers - President by inverse coup when the old president ousted himself.
AHA Member since 2006
BJCP: B0958

Offline bunderbunder

  • Cellarman
  • **
  • Posts: 46
    • View Profile
Re: 2 questions
« Reply #32 on: December 18, 2012, 07:52:15 PM »
Sugar, maltodextrin, toasted defatted soy flour, barley malt extract, whey, and a bunch of other stuff.

I'm curious to know what kind of attenuation you can get out of it.

Offline mudman

  • Cellarman
  • **
  • Posts: 59
  • Cheesehead
    • View Profile
Re: 2 questions
« Reply #33 on: December 19, 2012, 05:13:47 PM »
Sugar, maltodextrin, toasted defatted soy flour, barley malt extract, whey, and a bunch of other stuff.

I'm curious to know what kind of attenuation you can get out of it.
Don't forget the dry milk.  Anyone for Maltodextrin Milk Saison?
Mike