Treacle - FES and RIS
Palm Sugar - Belgian's
-----Original Message-----
From: aboyce(a)mn.rr.com [mailto:alboyce@bigfoot.com]
Sent: Monday, February 28, 2005 10:41 AM
To: mba(a)thebarn.com; mnbrewers(a)yahoogroups.com
Subject: [mnbrewers] 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
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