Author Topic: flavoring extracts vs. emulsions  (Read 835 times)

rlon

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flavoring extracts vs. emulsions
« on: November 29, 2017, 04:31:05 PM »
Brewing a nut brown that calls for almonds & hazelnuts. Online research led me to olivenation.com for high quality extracts. When on their site they described the difference between extracts and emulsions as oil based (extracts) vs water based (emulsions). Of course, I bought emulsions. They say that if you need a tsp of extract, you need a tsp of emulsion. In other words, the recipe measurements remain the same.

Has anyone used emulsions? How do they compare, in your experience, to extracts?

My recipe calls for 25g of roasted hazelnuts and 12.5g of almonds late in the secondary. How do you think these amounts of actual nuts would convert into liquid emulsion?

Thanks in advance oh wise ones...!

kruz805

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Re: flavoring extracts vs. emulsions
« Reply #1 on: November 30, 2017, 08:13:41 AM »
Being oil based, I would be very skeptical as oil will ruin head retention. 

Dan Fick

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Re: flavoring extracts vs. emulsions
« Reply #2 on: December 01, 2017, 10:52:01 AM »
Indeed I wouldn't use an oil based extract. In my experience though most extracts are alcohol based. An emulsion should work the same as an extract (alcohol) for brewing. (Actual taste of the product not with standing)

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rlon

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Re: flavoring extracts vs. emulsions
« Reply #3 on: December 03, 2017, 10:55:03 AM »
sorry.... my bad. I meant to say extracts are alcohol based, not oil.

Anyway, does any one know of a conversion ration from real nuts to extracts/emulsions as I asked in my original question?

Thanks!

Dan Fick

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Re: flavoring extracts vs. emulsions
« Reply #4 on: December 03, 2017, 11:01:54 AM »
It's really going to vary extract to extract. Some are more 'potent' than others. I'd recommend adding to taste with extracts. Add some. Mix it. Taste it...add more... Just do small amounts at a time as you can always add more but cannot remove any.

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