almond & almond extract

[giventofly]

was just wondering if anyone has ever used almonds or almond extract in brewing, and if so, is there anything i should know. i'm leaning more towards almond extract after fermentation is complete because I'm not sure how much flavor i could get from mashing in with almonds. anybody that has ever done it or read anything about it, i would love to hear your advice.

[liammckenna]

Never used either. You should check out webpage below or similar. Be sure of your source of almonds. Think about stage of processing for addition. Cyanide is only concern.

http://www.uni-graz.at/~katzer/engl/Prun_dul.html

Pax.

Liam

[aswissbrewer]

I came across a brown ale recently that was described as having nut-like (nutty) flavour notes. This one was loaded with benzaldehyd - which is the main ingredient of almond and marzipan flavouring. keep away from anything like this. It comes across much too strong and artificial.

My suggestion is a natural flavour essence, to be balanced out with dark and roasted malts.

I would add the flavouring to the kettle towards the end of boiling.