Trick Ingredients

To the BJCP class (and anyone else interested....) Following up on our "Adjuncts" class last week, here is the list of "Trick" ingredients that I compiled from a discussion on TheBarn a year or two ago. Does anyone have others to add to it? - Al ================= "TRICK" INGREDIENTS Belgian Aromatic: 2.5% - malt flavor, aroma Biscuit: ? Black Malt: 1 tbsp. in Pale Ales for color Candi Sugar: Higher gravity and lighter body/color Carapils malt: Body Cardamom: Saisons (not recommended) Cumin: Wits and Saisons Dextrines Body Dingeman's Aromatic: Malt aroma to light ales Dry Yeast: last 15 min of boil, for yeast nutrient Flaked Barley: 1/4 lb adds head retention Shackelford Honey: lighten body and flavor of heavy beers Irish Moss: Clarity Lactose Mouthfeel Malta Goya: For Wort Starters Oats: Body/Smoothness Rausch malt: "Familiar", defining character Rice: light, crisp bodyBelgian Special B: Body, Color, Lace, Malt accentuation Splenda Non-fermentable - adds sweetness Syrian Licorice: Stouts Toasting malt: 20% of pale malt, 20 min @ 400 for toasty, biscuit aroma and flavor Vanilla: English Pale Ales Wheat malt: Head Retention Whirlfloc: Clarity -------------------------------------------------------------------- mail2web - Check your email from the web at http://mail2web.com/ .