New subject: [mnbrewers] Trick Ingredients

28 Feb 2005

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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