Parsnip beer

Hi all, Does any one in the group heard of, know anything about or have any recipes for a malt based parsnip beer. Many thanks in advance.

Greg

Reply to
greg towning
Loading thread data ...

yes, and as with most vegetable beers, will require proper mashing to make it happen well. Parsnips will add a very nice nutty character to your beer. I would gelitanize the parsnips by boiling until tender, then mash them like it was a potato and add to your mash. Another method to try is to put them in a casserole dish with a SLIGHT amount of water and bake until well carmelized, similar to pumpkin.

Hope this helps

Rob

Reply to
Rob Bernys

Rob

Hi Bob Thank you! I will experiment, for now I have made a strong mash of pale malt and simultaneously made a small amount of parsnip wine. Got them both fermenting and mixed them at the secondary fermentation stage. The smell now is a bit like vanilla ice cream!! and fermenting well. I was a bit worried about messing up the mashing process, thats why I went down this road. However next batch I will try what you suggested. I am an organic veggie grower and wanted to try something from the garden, hence the parsnip beer. Many thanks again. Greg

Reply to
greg towning

He didn't mention hydrolyzing the parsnip cellulose with sulfuric acid under heat and pressure to produce fermentable sugars, so I'd guess the danger of producing methanol is fairly small. He didn't mention distillation either, as a matter of fact. I wouldn't worry about it.

Karl S.

Reply to
Karl S.

Thanks for your ideas I have made the first batch, with a mash at almost barley wine strength. OG

1080 I then made a parsnip liquor similar to parsnip wine at the same strength as the beer wort and combined them. The mix fermented well in both the primary and secondary fermentation and has now been left to mature for probably 3 months before bottling. In hindsight it probably would have been far simpler to boil up a parsnip liquor and add that to the mash, which I will try next time. Its fun experimenting with it!

Greg

Reply to
greg towning

Thanks for your ideas I have made the first batch, with a mash at almost barley wine strength. OG 1080 I then made a parsnip liquor similar to parsnip wine at the same strength as the beer wort and combined them. The mix fermented well in both the primary and secondary fermentation and has now been left to mature for probably 3 months before bottling. In hindsight it probably would have been far simpler to boil up a parsnip liquor and add that to the mash, which I will try next time. Its fun experimenting with it!

Greg

Reply to
greg towning

DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.