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Author Topic: 2 questions  (Read 8987 times)

Offline brewlikeamonkey

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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 Jimmy K

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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!
Delmarva United Homebrewers - President by inverse coup - former president ousted himself.
AHA Member since 2006
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Offline bunderbunder

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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 brewlikeamonkey

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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