Strawberrie Vanilla Oatmeal Porter, a Hanukkah beer Options

[hubcap750]

A friend of mine asked me to make a beer for her Vodka Lodka Hanukkah party, and this is what I came up with. I'm shooting for something that would be faintly reminiscent of those little jelly filled donut things I'm told they have around that time of year, but have never tried. So I'm not completely even sure what I'm shooting for, except for a beer that doesn't suck. (IMG:style_emoticons/brewboard/tongue.gif)

6 lbs American 2 row
2 lbs Oatmeal
.75 lbs Carapils
.75 lbs Chocolate Malt
8 oz Molasses
.75 oz Northern Brewer (60 mins)
2 lbs Strawberries 2cd day of primary
2 split vanilla beans in secondary
WL Irish Ale yeast or Pacman if I can roust some from the bottle of Rogue Stout I have

OG 1.054 FG 1.015

I don't want the strawberry or the vanilla to be overpowering, I just want a hint of each. I've added the molasses to keep it a little on the sweet side. What do y'all think? Would the Pacman yeast be worth the trouble? Do I have enough strawberries?

[ChefLamont]

I have never used strawberries, but I have always heard that you need a BUTTLOAD of them to get their flavor to come through. I remember something on the order of 1.5 - 2# per gallon for a reasonable flavor.

I think the irish should work well for that.


Does she specifically want a strawberry or fruit beer?

[Steelmohawk]

I have no idea why you want strawberry in a beer, but I am with chef, you have to use a lot, or use really ripe/slightly over ripe fruit to get the flavor of strawberry in your beer.

As for pacman, people have varying success growing this yeast from dregs. I would try it, but not count on it working or be very good.

[hubcap750]

When people make Christmas beers, they use spices that remind you of Christmas. That's where the strawberries are coming in here. There is a Hanaukkan treat called Sufganiyah which are like little jelly filled doughnuts. It seemed like a better idea than trying to make a beer that reminds you of potatos, although a beer that would go well with such things would be a good option too. I just wanted a hint of strawberry, sounds like I won't get that unless I tripple the amount and I'm not sure I want to do that.

[bigben]

I made a strawberry blonde and I would say it was allright that you could taste it but it had a serious tart flavor. I added 8lbs of strawberrys to it. and I think the mollasas will not add anything except lighten the body because it is sugar?

[hubcap750]

I thought since some of the sugars in molasses are unfermentable, it would sweeten it up some. Am I confusing molasses with something else? I have not used it much and usually use it in conjunction with honey when I do, but I am fairly certain that honey drys a beer out more than add any sweetness to it. Of course being fairly certain seems to have no bearing on whether I'm right or not. (IMG:style_emoticons/brewboard/tongue.gif)

[OldSock]

I thought since some of the sugars in molasses are unfermentable, it would sweeten it up some. Am I confusing molasses with something else? I have not used it much and usually use it in conjunction with honey when I do, but I am fairly certain that honey drys a beer out more than add any sweetness to it. Of course being fairly certain seems to have no bearing on whether I'm right or not. (IMG:style_emoticons/brewboard/tongue.gif)

Molasses is mostly fermentable, 65%-90% depending on the grade. Blackstrap is the least fermentable, but also the harshest. If you want to sweeten the beer go with lactose (unless that is a kosher issue), or just mash higher or add more crystal malt.

As for the fruit flavor, I would add strawberry jam to the secondary. I had good luck with raspberry jam in an oatmeal stout (about ¼ cup in ¾ gallon for a mild flavor), I think it gives a very different flavor than fresh fruit and would probably be a closer flavor to the filling in the treat.

Good luck.

[Steelmohawk]

The easiest way to get that molasses flavor to come out is to use it as your bottling/priming agent. It should give you enough of a hint of molasses. You might try searching the Mead, wine and cider forum to see if they have any suggestions on what brings out the strawberry flavor/aroma.

[OldSock]

The easiest way to get that molasses flavor to come out is to use it as your bottling/priming agent. It should give you enough of a hint of molasses. You might try searching the Mead, wine and cider forum to see if they have any suggestions on what brings out the strawberry flavor/aroma.

I would never use molasses to prime a beer. Molasses has variable fermentability so your carbonation level would be a crapshoot, in addition there is no advantage that I am aware of to adding it that late in the process. Just add it and let it ferment out, then prime with a pure refined sugar (dextrose/sucrose).

[hubcap750]

I was using the molasses for sweetness, sounds like a better idea would be to add some Crystal instead. I have some Crystal 40L around, would that work better?

[troy]

I have never used strawberry extract before, but that is an option for getting strawberry flavor without having to buy a ton of strawberries.

troy

[hubcap750]

Molasses is mostly fermentable, 65%-90% depending on the grade. Blackstrap is the least fermentable, but also the harshest. If you want to sweeten the beer go with lactose (unless that is a kosher issue), or just mash higher or add more crystal malt.

As for the fruit flavor, I would add strawberry jam to the secondary. I had good luck with raspberry jam in an oatmeal stout (about ¼ cup in ¾ gallon for a mild flavor), I think it gives a very different flavor than fresh fruit and would probably be a closer flavor to the filling in the treat.

Good luck.

Raspberry jam sounds like a great idea. How would you describe the difference between jam and fresh fruit flavor? Did it ferment again in secondary after you added it?

[OldSock]

Raspberry jam sounds like a great idea. How would you describe the difference between jam and fresh fruit flavor? Did it ferment again in secondary after you added it?

Instead of having the “fresh” more complex fruit flavor/aroma, it has a darker more straightforward “cooked” character. Just taste some strawberry jelly next to some fresh strawberry and you’ll get a good idea of the difference between the two flavors. Also make sure you get a product with the highest amount of fruit possible, you won’t get anything from different fruit filler or a whole lot of extra sugar.

It certainly did kick off some fermentation, so I would give it a few weeks in secondary before I bottled.