mincemeat flavor?

[dexter]

I've been mulling (no puns inteneded) a mincemeat flavored english brown ale for a while and I was wondering if I were to simply add a can of mincemeat into the boil if I would lose, gain, or generally fuck it up. Suggestions, ideas, comments?

[GuingesRock]

Quite a bit of fat in there (suet/butter) which I think will F it up. Could you take the other ingredients and add them maybe? Lemon juice might make it sour...maybe use Amarillo for tangerine/tangerine peel flavours, or cascade or something for citrus. Leave out the salt. Extra brandy.

6 golden delicious apples, peeled and grated (5 cups)
2 cups (500 mL) raisins
2 cups (500 mL) seeded lexia raisins
2 cups (500 mL) currants
1-3/4 cups (425 mL) packed brown sugar
1-1/2 cups (375 mL) shredded suet, (or 1/2 cup butter, softened)
1 cup (250 mL) mixed candied peel
1/4 cup (60 mL) grated lemon rind
3/4 cup (175 mL) lemon juice
3/4 cup (175 mL) apple cider or apple juice
2 tsp (10 mL) cinnamon
2 tsp (10 mL) nutmeg
1 tsp (5 mL) ground cloves
1 tsp (5 mL) allspice
1 tsp (5 mL) salt
1/2 cup (125 mL) rum or brandy

[akr71]

There are a lot of simple sugars (apples, raisins, currants, brown sugar, apple juice) in there which will ferment out and not leave the desired flavor profile. Maybe ferment with Ringwood and purposely stress the yeast so it throws a lot of diacetyl (for the butter). I suppose you could hold off adding all the simple sugars until the base beer is done, hit it with some metabisulfite and then add your sugars.

[dexter]

The flavours are what I what I'm just not sure of the proportions of the spices. I hadn't even thought about the suet, oh well maybe I'll try making a tea and letting the fat settle to t he top (Like schmaltz) and skimming that off

[GuingesRock]

The flavours are what I what I'm just not sure of the proportions of the spices. I hadn't even thought about the suet, oh well maybe I'll try making a tea and letting the fat settle to t he top (Like schmaltz) and skimming that off

Robertsons is the best Mincemeat (Pete's Frootique has it). Watch out for emulsifiers as you won't be able to separate the fat out.

http://www.tesco.com/groceries/Product/ ... =254916000" onclick="window.open(this.href);return false;

Ingredients:
Sugar,Apples (26%) ,Vine Fruit (26%) (Sultanas, Raisins, Currants with Glazing Agent (Palm Oil, Sunflower Oil)) ,Candied Mixed Peel (4%) (Glucose-Fructose Syrup, Orange Peel, Sugar, Lemon Peel, Citric Acid) ,Vegetable Suet (Palm Oil, Sunflower Oil, Rice Flour) ,Treacle ,Acetic Acid ,Mixed Spices (0.3%) (Cinnamon, Coriander, Dill, Fennel, Cloves, Ginger, Nutmeg, Cassia) ,Citric Acid ,Antioxidant (Ascorbic Acid)

[GuingesRock]

There doesn't seem to be a lot of fat in that one. It might work to just dump it in the boil like you said...Maybe even turn off the boil for a few minutes and skim any oil from the surface? Any remaining fat may solidify in a cold keg and float on the surface. Since you are drawing beer from the bottom of the keg, it may not present a problem. I say try it and see. Might be the only way to find out.

I Googled and apparently ascorbic acid (vit C), which is listed in the ingredients, won't affect the yeast.

[dexter]

Its't it just a type of vitamin c? Which you get with orange peel and lemon peel and candied citrus fruit? Or fruit for that matter?
Fat free 0% trans and sat fat and only 4% per 1/3rd of a cup.