Aaron Beers
Well-Known Member
I'm brain storming on a recipe for a Cap'n Crunch Peanut Butter Crunch flavored beer/malt beverage.
Firstly, on the breakfast cereal itself, it's main ingredients (aside from sugar) are corn, peanut butter, oats and rice, in that order. Then there are also some amounts of coconut (in the form of oil) and salt. The flavor of the cereal, aside from sweet, comes off as toasted cereal grains, peanuts, and an undertone of coconut and butter, with a hit of salt.
As far as mash ingredients go, I'm thinking that I will use popped corn, toasted steel cut oats, and toasted brown rice. (By toasted, I mean, roasted in an oven, around 350F until the color darkens some and the aroma changes) I also intend to use a few boxes of actual Cap'n Crunch Peanut Butter Crunch. I'll need some actual malted grain for enzymes, I'm thinking 6 row, since it has more enzymes than 2 row. I'm thinking I'll mix in some rice hulls with all this because I have no idea how this mix of ridiculousness will compact (or not).
I'm considering not doing a boil at all, just deactivating enzymes by taking it up to 180 for a little bit. I don't think there is much potential for DMS production based on these ingredients, but I'd welcome it anyway as corn is a big flavor component of Cap'n Crunch. I don't think there is any place for any aroma hops. Some bittering hop addition may be useful to balance the sweetness, as I plan to sweeten the beverage post-ferment.
For fermentation, I'm thinking about encouraging the production of diacetyl, as I note butter in the flavor of the cereal.
After primary fermentation, I'm thinking I'll transfer it to secondary with some toasted coconut and peanuts (or peanut flour).
After secondary, before kegging this monstrosity, I'm considering using some artificial peanut butter flavoring adding post-ferment (cause at this point, who cares?).
This post is not a joke. I'm serious. Your thoughts and ridicule are welcome.
Firstly, on the breakfast cereal itself, it's main ingredients (aside from sugar) are corn, peanut butter, oats and rice, in that order. Then there are also some amounts of coconut (in the form of oil) and salt. The flavor of the cereal, aside from sweet, comes off as toasted cereal grains, peanuts, and an undertone of coconut and butter, with a hit of salt.
As far as mash ingredients go, I'm thinking that I will use popped corn, toasted steel cut oats, and toasted brown rice. (By toasted, I mean, roasted in an oven, around 350F until the color darkens some and the aroma changes) I also intend to use a few boxes of actual Cap'n Crunch Peanut Butter Crunch. I'll need some actual malted grain for enzymes, I'm thinking 6 row, since it has more enzymes than 2 row. I'm thinking I'll mix in some rice hulls with all this because I have no idea how this mix of ridiculousness will compact (or not).
I'm considering not doing a boil at all, just deactivating enzymes by taking it up to 180 for a little bit. I don't think there is much potential for DMS production based on these ingredients, but I'd welcome it anyway as corn is a big flavor component of Cap'n Crunch. I don't think there is any place for any aroma hops. Some bittering hop addition may be useful to balance the sweetness, as I plan to sweeten the beverage post-ferment.
For fermentation, I'm thinking about encouraging the production of diacetyl, as I note butter in the flavor of the cereal.
After primary fermentation, I'm thinking I'll transfer it to secondary with some toasted coconut and peanuts (or peanut flour).
After secondary, before kegging this monstrosity, I'm considering using some artificial peanut butter flavoring adding post-ferment (cause at this point, who cares?).
This post is not a joke. I'm serious. Your thoughts and ridicule are welcome.