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Author Topic: Ice cream cones in mash  (Read 4946 times)

Offline dmtaylor

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Re: Ice cream cones in mash
« Reply #15 on: May 05, 2017, 09:17:54 am »
I think I may skip the mash and add them to the boil and then "dry cone" the secondary.

I would not advise that.  Starch city.
Dave

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Offline denny

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Re: Ice cream cones in mash
« Reply #16 on: May 05, 2017, 09:38:28 am »
I think I may skip the mash and add them to the boil and then "dry cone" the secondary.

You won't get much out of them in the boil, either.
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Offline chumley

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Re: Ice cream cones in mash
« Reply #17 on: May 05, 2017, 11:34:29 am »
I think I may skip the mash and add them to the boil and then "dry cone" the secondary.


For best ice cream cone flavor and aroma, consider steeping the cones for 40 minutes after knockout and after cooling the wort to 160°F.  Be sure to use at least 4 times the amount of ice cream cones that you had planned to use for the 60 minute addition. Never use a copper chiller when brewing with ice cream cones, as that may lead to a stale, oxidized ice cream clone flavor.

Offline erockrph

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Re: Ice cream cones in mash
« Reply #18 on: May 06, 2017, 07:24:43 am »
I think I may skip the mash and add them to the boil and then "dry cone" the secondary.


For best ice cream cone flavor and aroma, consider steeping the cones for 40 minutes after knockout and after cooling the wort to 160°F.  Be sure to use at least 4 times the amount of ice cream cones that you had planned to use for the 60 minute addition. Never use a copper chiller when brewing with ice cream cones, as that may lead to a stale, oxidized ice cream clone flavor.

Make sure it's at least 10 minutes after your PVPP/Whirlfloc addition and 10 minutes before your gallotannins ;)
Eric B.

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Offline dmtaylor

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Re: Ice cream cones in mash
« Reply #19 on: May 06, 2017, 09:11:16 am »
For best ice cream cone flavor and aroma, consider steeping the cones for 40 minutes after knockout and after cooling the wort to 160°F.  Be sure to use at least 4 times the amount of ice cream cones that you had planned to use for the 60 minute addition. Never use a copper chiller when brewing with ice cream cones, as that may lead to a stale, oxidized ice cream clone flavor.

Make sure it's at least 10 minutes after your PVPP/Whirlfloc addition and 10 minutes before your gallotannins ;)

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Dave

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Offline Phil_M

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Re: Ice cream cones in mash
« Reply #20 on: May 06, 2017, 10:21:16 am »
I think I would toast some and add in the fermenter. I would also try to coax some cracker/graham flavor out of the grain bill. You could even find a way to garnish the pint of stout with the cone, either a big piece or crumbled.

On that note, why not go whole hog and make a stout float? I've done it with a few imperial stouts, it's pretty good.

That idea intrigues me. Build a really roasty, dry stout that will be cut by the sweetness and mint of a good mint ice cream...then top it off with a cone.
Corn is a fine adjunct in beer.

And don't buy stale beer.

Offline tonyccopeland

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Re: Ice cream cones in mash
« Reply #21 on: May 07, 2017, 03:45:50 pm »
One of my girls is autistic as well, it's so cool to engage with them and see what shakes out.  I'll be happy to run a variation and send some bottles, if you want to post a recipe.  I am pretty sure if I asked her, I would need to craft a beer mermaids or ponies can drink.

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-Tony

Offline twopumpsandimsorry

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Re: Ice cream cones in mash
« Reply #22 on: May 19, 2017, 08:48:24 am »
OK, so the benefit was cancelled. Going to bring this to the Homebrew conference. I decided on a tincture, soaked about a lb of cones in vodka for a week and strained last night. It does taste like cones but has a harsh vodka bite. Going to add another lb of cones to the secondary tonight, and let it sit for a week.
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Offline twopumpsandimsorry

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Re: Ice cream cones in mash
« Reply #23 on: June 05, 2017, 07:45:22 am »

Update
Kegged the beer last night. I will say its a moderate success. Cone flavor does not hit you in the face but it is there. I dry "coned" with a pound of waffle cones. Soaked another pound in some vodka for about a week and a half and added a pint of the tincture to the keg.

Grain bill was
2 Row Pale Malt 4 lbs
Crystal 60l 1 3/4 lbs
carapils  1 3/4 lbs
Black Patent 3/4 lbs
roasted barley 1/2 lbs
oats 3/4 lbs

Mashed at 155 and did a 2 hour boil. Added lactose at the end and 8 oz of cocoa powder. 4 oz of cocoa nibs to the secondary with the cones.
I will be bringing this to homebrew con. Stop by the BABBLE Homebrewers table at club night for a taste.
"We are here to drink beer.... and live our lives so well that Death will tremble to take us."
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