was just wondering if anyone has ever used almonds or almond extract in brewing, and if so, is there anything i should know. i'm leaning more towards almond extract after fermentation is complete because I'm not sure how much flavor i could get from mashing in with almonds. anybody that has ever done it or read anything about it, i would love to hear your advice.
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almond & almond extract
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almond flavouring
I came across a brown ale recently that was described as having nut-like (nutty) flavour notes. This one was loaded with benzaldehyd - which is the main ingredient of almond and marzipan flavouring. keep away from anything like this. It comes across much too strong and artificial.
My suggestion is a natural flavour essence, to be balanced out with dark and roasted malts.
I would add the flavouring to the kettle towards the end of boiling.
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