Sunday, August 5, 2012
Im not completely sure I can get the right starches out of the popcorn without popping it first. But I gave it a shot.
Since it was a test, I only made about a gallon of the brew, here is recipe I used:
2 1/2 C popcorn kernals
Hold at 150-160F for 20 min
1 C red malted wheat, lightly crushed
Hold at 150-160F for 10 min
Boil and hold for 20 min
1 C brown sugar, 2 C white sugar, 1/2lb rasins
Boil 10 min
Remove from heat, add ground cinnamon, vanilla extract and some almond extract.
Then pitch some yeast in there and let it sit.
I tasted the mash before adding the yeast and it tasted like liquid pumpkin pie. I hope it holds some of that flavor after it ferments, but I am sorta doubtful.
It has been a little over 1 week and the fermentation is slowing down so I am going to rack it and give it a taste. We shall see!