Toffee Popcorn Beer

[campbellditty]

Evening all!

I am trying to design a recipe for my friend who runs a movie review blog, he is looking for me to make him a toffee popcorn beer. I am looking for this to taste as close to popcorn as possible (basically full bodied, caramel/toffee flavour etc). I am unsure about the ratio but this is what I have come up with so far.

5.8% 20srm 2.5 gallon

Malt

2LB 2-Row Pale Malt Mash (34.2%)
1.58LB Crystal 40L Mash (27%)
1.58LB Biscuit Malt Mash (27%)
0.35LB Flaked Oats Mash (6%)
0.26LB Flaked Corn Mash (4.4%)
200g Flaked Oats Mash (6%)
0.08LB Belgian Candi Syrup - Amber (1.4%) Boil

Hops

1.5 oz Crystal 60 min Boil Pellet 4.5%
1.5 oz Golding 15 min Boil Pellet 4.5%

If you have any suggestions or if I am way off let me know!

Thanks guys!

[floydmeddler]

Caramelize some wort!

viewtopic.php?f=24&t=49950&hilit

Some people say it tastes vanilla like. Other say toffee.

[bochgoch]

I've never used it myself, but checking a few recipes it may be worth upping the amount of candi syrup...

[campbellditty]

Caramelized wort, that is a great idea! I think I may try it with half a gal of wort and see if that helps with the toffee flavor...

As for the Candied Sugar, I have been putting it up and down but was thinking it may just ferment out completely and leave no benefit to flavor? anybody know if this is true?

Thanks for the idea guys do any of you guys think I have put way too much Biscuit/Caramel malt in?

[floydmeddler]

I've brewed with candied sugar too. The wort caramelization process creates much bigger/badder results.

[bquiggerz]

Golden syrup leaves a toffee like flavour

[campbellditty]

I've used golden syrup before in secondary and it completely fermented out. Didn't leave behind much flavour and thinned out the body much is the opposite of what i'm looking for :/ can somebody look at revising my original recipe so the ingredients don't look so mad!

[octoscott]

Have you considered actually adding toffee popcorn to the mash?

[MTW]

Diacetyl is what you're after for the popcorn. The very same chemical is in popcorn, which is also produced during fermentation in beer - more by some yeast strains than others and under certain conditions (which we often seek to avoid!). Wyeast 1469 was pure popcorn during fermentation when I tried it, though I gave it a good diacetyl rest at the end which seemed to get rid of it. In theory, you'd want to be underpitching a little and omitting any such rest at the end.

[campbellditty]

I did look at using popcorn using an hot air popper but from what ive read it doesnt add much flavour. I think you guys are right with the diacetyl plan, I will do down that route and start recipe from scratch as it is just far too extreme. If you come across anybody that has tried the same thing as this I would appreciate a link as I cannot find anything remotely similar

[Mr. Dripping]

Have you considered actually adding toffee popcorn to the mash?

This
Mash the popcorn....maybe add some toffee last 15 minutes of the boil. Dissolve in a small pan of water to make sure it doesn't burn in the kettle.
Good luck

[jaroporter]

i'll strongly second the diacetyl suggestion. that's the flavour that's gonna contribute most. maybe with a load of crystal malt in the background too.i'm currently trying to dial the diacetyl in with certain brews at the moment, but the idea is to drop the temp near end of fermentation to keep it in.

[RobertSchmidt]

Hey dude! Here is the recipe: http://getessayeditor.com/blog/an-easy- ... el-popcorn. Hopefully, you will like it. Just let ma know! Will be waiting fro your reply. Regards!