Liquid Breakfast

[PieOPah]

Damn, I have so many different ideas for recipes that finding the time to brew them is going to be difficult.

I have always thought about adding cereal to a brew just for something different to do (I prefer to experiment with my beer as this is where the fun is for me - If you had only known me in the days when I added 10 Mars Bars to the boil.....)

Anyway, this is a recipe I have been playing around with and would like to make in the near future. I'll probably do this as my next Stout rather than the Mother's Milk recipe I was going to make -

4 kg Maris Otter Pale
0.25 kg English Chocolate Malt
0.30 kg British Black Patent
0.25 kg Lactose
0.5 kg Oats Flaked
250 g Shreddies - added during mash
250 g Cornflakes - added during mash
250 g Rice Crispies - added during mash
50 g Styrian Goldings (6.00%) - added during boil, boiled 60 min
0.5 tsp Yeast Nutrient (AKA Fermax) - added during boil, boiled 15 min
1 tsp Irish Moss - added during boil, boiled 15 min
9.61 fl oz White Labs WLP004 Irish Stout

I can't remember what size boxes the cereal comes in but I'll be adding a full (standard size) box of each regardless of weight. That'll be the only thing that changes with this recipe. Oh and possibly some other cereal (without sugar coating)

[Andy]

[Matt]

Isn't there a lot of hidden salt in those cereals PoP? Salt and yeast don't get on IIRC.

Matt

[PieOPah]

You are right, yeast and salt don't get on well.

In small quantites it should be okay (you need to add salt to bread). If I buy decent cereals (like kellogs) rather than supermarket own brand then there is less salt (my wife checks all this stuff for the little un).

Since this is an experiment I am hoping it works out well, if it doesn't then lesson learned.

[Kev.]

I have always thought about adding cereal to a brew just for something different to do

I have often thought of including unruly neighbours, garden gnomes and anyone dressed in Burberry during the boil but have so far been able to control the urges, well mostly! The medication helps!

[Matt]

My feeling is that brewing yeast is much more sensitive than bread yeast but good luck with it PoP.

Matt

[chrisbooth0070]

I know that the reason for adding salt to bread dough is something to do with limiting the reaction between the yeast and sugar or maybe even stopping it at a point, so this could cause a problem.

[PieOPah]

Been doing a little reading into this. I'm not sure if my facts are 100% accurate but this is what I have learned.

The Iodine in salt is what causes the problems with yeast. Effects are increased lag time, lower sugar consumption (amongst other things).

Iodine evaporates at temperatures above approx 35C.

Now while I got these facts from different sites, it leads me to believe that with the salt being added during the mash, a) Any Iodine present in the Salt should be driven off. Since the salt additions will be vigourously boiled then the Iodine content should definately be driven off. (Salt additions being the salt content of the Cereal)

Potentially this will mean it shouldn't cause me problems.

With bread, the yeast is working before being baked so the iodine in the salt has a chance at effecting things.

As I said, I may be wrong in what I have found, but it is slightly less worrying about the effects now

[mysterio]

The Germans don't seem to mind about salt in their beer...

http://www.beerhunter.com/documents/19133-001353.html

[ColinKeb]

this is a classic recipie it has to work , it just has to

[PieOPah]

I'll post results once I get round to it. Should be able to get some grain fairly soon (just need to be home when it is delivered!)

[Totem]

I dont know if this has been brought up before, would oats not cause a haze?

[Andy]

I dont know if this has been brought up before, would oats not cause a haze?

The oats would be the last of my worries given the recipe!

[Kev.]

The Iodine in salt is what causes the problems with yeast. Effects are increased lag time, lower sugar consumption (amongst other things).

Wouldn't that depend if the salt was iodised or not?

[PieOPah]

I dont know if this has been brought up before, would oats not cause a haze?

Yes the oats would cause haze however, the base of the recipe is an Oat Stout so this doesn't matter

The Iodine in salt is what causes the problems with yeast. Effects are increased lag time, lower sugar consumption (amongst other things).

Wouldn't that depend if the salt was iodised or not?

Should make any difference. If it wasn't Iodised then it shouldn't effect the yeast. If it is iodised then the iodine should evaporate during the mash or boil so not effect the yeast anyway. I would assume that the salt is iodised as this is a natural occurance. They wouldn't bother removing it...