Beer for sausages.

[captain wassname]

I have brewed a peat smoked mild which I have used for making sausage with, IMHO,excellent results.
I am now thinking of a different type of brew
This sausage will contain some chocolate

http://williescacao.com/fine-chocolate/ ... #Sambirano Superior

So this will supply a degree of bitterness and I was thinking of a pale ale 4% ABV to about 22 IBU with loads of late hops for flavour
Im thinking green bullet or challenger for bittering and goldings for flavour
Going with pale malt and maybe some crystal to sweeten
I do want to end up with a beer I can drink.
Another thought could I brew to 22 IBU just using a load of late goldings?
Advice and/or abuse welcomed.

Jim

[orlando]

Have you posted your recipe for the Mild anywhere as my local Butcher wants to make some sausages with some beer I brewed. I won't be selling it to him of course but I might be eating a lot of sausages afterwards.

[captain wassname]

recipe for peat smoked mild 21.5 litres.
Mild ale malt 2500 gms
chocolate malt 200
crystal 210
torrified wheat 210
black malt 100
pale malt 500 used coz I ran out of mild malt.
pet smoked malt 250

30 gms progress 90 mins 24 EBU1
21 gmr goldings 10 mins 4 EBU
A guy in the States brewed some and made sausage and gave good feedback
Was good to drink but not really my style
The hard bit was getting 25% beer into sausage.I used pea protein in the end and it did the job.still left 70+% of meat.

For my next project I want a traditional English (more or less) ale as explained not too bitter

Jim

[The_blue]

Sounds like a high beer to meat ratio.

25+70=95%

I assume the 5% is rusk or crumb but what about fat? Are you including that in the meat %?

[captain wassname]

As explained in my previous post 25% beer is not a problem. pea protien will mop up 10 times its own weight in liquid so the lot I made with the mild was 25% beer 2.5% each spice mix and pea protein and 70% meat.
My questions are about the make up of the beer with a couple of specific queries which people seem unable or unwilling to answer.

Jim

[orlando]

Well you've pretty much answered your own questions so I'm not sure what you want. If you don't want a bitter beer then very few bittering hops at the beginning with late hops for flavour. Goldings is a good choice, if you have any with 7+% AA you could use these for bittering too. Beyond that you really haven't asked for specific advice. Pale malt with some crystal to sweeten, yeah, why not, but what's the question? I don't know about adding real chocolate to a brew, I would always use choc malt. I have had sausages with chocolate in and I won't be having them again anytime soon!

[captain wassname]

Sorry I aint been too clear.The chocolate will go into the sausage in small quantities so I can add as required rather than into the beer which would mean I only one go at it plus Im not confident about adding chocolate to the beer.
What I want to know is at what stage in the boil do I add the goldings (for this is the taste I want) for maximun flavour.
Im more concerned with flavour rather than aroma Ican mess about with beer engine to get my EBU to where I want it.
Just a bit of help about timings needed really.
If I can get anywhere near required EBU with late hops Ill be happy and Im not concerned about how many hops Ill need.
Thanks.

Jim

[captain wassname]

Sorry to hear the choccy sausage wasnt up to much.
Im certain the beer ones will please.

Jim

[thejesmonddingo]

To maximise flavour rather than aroma,I add at 5-10 mins,try messing about with Beersmith or similar,try splitting the additions in 2,one at 10 and one at 5 mins,but you'll be using a lot of hops.
Ian

[captain wassname]

Many thanks.

Jim

[gnasher]

My local butcher makes a hop and ale sausage that is fantastic. The hops lend a taste similar to herb sausages, but better.

I'd add a few late hops if I were you. To the sausage - not the beer!

[The_blue]

My questions are about the make up of the beer with a couple of specific queries which people seem unable or unwilling to answer.

Jim

Sorry, are you paying for this free advice?