If you’re unfamilar, kinako is a chocolate-y, peanut buttery flour made from roasted soybeans. It’s commonly used in Japanese desserts. I was thinking it’d make a nice addition to a brown ale and was thinking about doing a 1gal batch to try it out.
Anyone have any thoughts on how soybean flour might react with malt and brewing yeast? I want to use it primarily for the flavor, but it appears that soy peptides are fermentable, and some breweries in Japan are even using them to produce so-called “third beers”—beers made from non-malt sources.