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Thread: Flaked Wheat

  1. #31

    Red in all grain would be Red-X, you can also use some CaraAmber/Aroma even roasted barley, although I'd be careful with darker malts if your base is light. I once attempted to color a pale ale with black malt - disgusting I've since binned the black malt. No thoughts on the beetroot juice sorry

  2. #32
    Keep in mind Beetroot sugar is Sucrose - in other words, table sugar. Can just as well get red food colouring and add brown sugar to the brew, IMO.

  3. #33
    Senior Member JIGSAW's Avatar
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    Yip, one of the previous sales guys at Beerlab (as a side note: he now works for one of the breweries in Woodstock I think) made an IPA with beetroot ... AFAIK they got the colour from it but not much of a detectable taste.
    The Problem With The World Is That Everyone Is A Few Drinks Behind.!


  4. #34
    I think it would probably be best to stick to beetroot on my plate.

  5. #35
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    Quote Originally Posted by Johan Stander View Post
    Has anyone ever tried using beetroot in beer? I think it might just be a bit too ''earthy"?
    Please feel free to tear me apart for even considering such a thought. I am just wondering.
    I've tasted a very acceptable Beetroot Saison.........Atron knows who did that one.

  6. #36
    Quote Originally Posted by jakeslouw View Post
    I've tasted a very acceptable Beetroot Saison.........Atron knows who did that one.
    I know I said that I would bin the idea, but the gears in my head are spinning. Interestingly enough, I also had a saison in mind.
    Oh the joys of home brewing. Maybe a tiny 5l test batch would be in order.

  7. #37
    Quote Originally Posted by groenspookasem View Post
    Red in all grain would be Red-X, you can also use some CaraAmber/Aroma even roasted barley, although I'd be careful with darker malts if your base is light. I once attempted to color a pale ale with black malt - disgusting I've since binned the black malt. No thoughts on the beetroot juice sorry
    For colour adjustment, I'd go for a Caraffa grain. Always have Caraffa II in my brewery. It's a dehusked roasted grain so you don't get any flavour from it when used in small quantities. My pale ale only gets 40g in a 40l Batch which I need for colour due to lack of caramel malts. Can go higher than that if required.

  8. #38
    Quote Originally Posted by The Flying Brew View Post
    For colour adjustment, I'd go for a Caraffa grain. Always have Caraffa II in my brewery. It's a dehusked roasted grain so you don't get any flavour from it when used in small quantities. My pale ale only gets 40g in a 40l Batch which I need for colour due to lack of caramel malts. Can go higher than that if required.
    Caraffa II is usually used when brewing a dark lager, when they want to get plenty of colour but keep roastiness low.

  9. #39
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    Quote Originally Posted by Johan Stander View Post
    I know I said that I would bin the idea, but the gears in my head are spinning. Interestingly enough, I also had a saison in mind.
    Oh the joys of home brewing. Maybe a tiny 5l test batch would be in order.
    well, the brewer has been awarded a stand at the Gin and Craft Beer festival to showcase this beer......

  10. #40

    Ok, so I will need to wait to brew the wit. Closest LHBS is 120km.
    The closest I can find to flaked wheat is weet-bix lite.
    10mg sodium (which is low enough) in 100g vs 354 mg in the normal weet-bix.
    However the iron is still to high 6.8mg in 100g, equated to 136mg for 2kg.
    Max recommended in beer is 1mg per litre.
    Everyone must beleive in something, I beleive I'll have another beer

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