Used in 4907 recipes at an average of 0.622%.
Profile: A nutty biscuit
For the biscuit part, my obvious go-to biscuit is here JF Biscuit. I decided that over INW Biscuit, as I find INW Biscuit to be just a tad too dry for what I wanted to achieve here.
To add a little pow-wow to the biscuit, I paired it up against a slight touch of AP, which helps the biscuit to feel a little bit more crunchy.
For the nuts, I went for my go-to FA Hazel Grove as I really enjoy the nuttiness it brings to the table and the slight taste of praline really works well in a nutty bakery type. I added in some WF Butter Pecan Pie to do a little dance with the hazelnut and it brings a warming creamy element to the mix along with some buttery and creamy notes, that goes really well with the biscuit.
Lastly, a finishing dash of FLV Cream and FA Carmel to add a further round touch, some rich mouthfeel and to help the warming touch.
Let it steep for a minimum of 2 weeks to get this recipe to reach its full potential.
Profile: Biscuit with Bourbon Cream
When I was a young strapping lad, my favourite biscuit (and still is from time to time) was those with bourbon cream in them as a filling.
So I set sails to create something like it.
The biscuit itself is made using a combo of JF Biscuit as for the base, adding in ooo corn bread for flavor and texture and finalizing the flavor and texture with a notch of AP.
The cream itself I decided on FA Irish Cream backed up by FLV Bourbon and to add some thickness I added TFA Marshmallow and cream.
It's not too overpowering in either the bakery or the booze, but are balanced very well.
Both inhale and exhale gives you both bakery and booze and people say, that it does smell like a biscuit too.
I left it for about 7 days steep, to where I found it exactly as I wanted it, but it might turn better over time.
Update after a few weeks. After a few weeks steep recipe is steeping nice. I also have another version which I will just update notes Here. You can sub out the fw butterscotch ripple, wf caramel butter and replace it with TPA butterscotch at 3% and FA Carmel at 0.75% give about 2 weeks as well. It will be more butterscotch top notes and a deeper caramel flavor. Both are good imo but that's up to you on how you want to mix the recipe 😋 enjoy.
Diy Mixers Crew attempt at Steep PopDeez. #DMC #cloningwiththecrew #popdeez
Recipe notes here=====> https://www.youtube.com/watch?v=QQTSOsd8pbg
New mixers always welcome=====> https://www.facebook.com/groups/dmcdiy/
Now that I look at that recipe I don't know how i got to this... XD
Was missing a few ingredients so made this, really impressed with it.
Heavier on the biscuit side of things rather than the cream (I don't like bav cream tpa but enjoying sweet cream fw)
Created by u/ohm-society and shared at https://www.reddit.com/r/DIY_eJuice/comments/4l3oy3/gentlemans_custard/
Total Flavouring: 16%
Steep Time: 4+ Weeks
Pairs well with ales, stouts and dark beers, from complimenting flavours.
RY4 Double (TPA):
One of the sweeter tobacco's flavours with notes of caramel and vanilla. It's slightly earthy, nutty, a tad smokey, and just a great mellow tobacco flavour. Can be a bit dry on the exhale but we can balance that out.
Very spot on butterscotch taste, although it's not very creamy nor is it very sweet. The use of the additional caramel's add to the body and depth of the butterscotch profile. At 3% it's presence is unmistakable.
Brown Sugar (TPA):
Used mainly for it's sweetness but also for it's similar compounds that help boost the existing caramel and butterscotch notes.
Vanilla Custard (CAP):
I have tried using other custards, (FA, TPA, FLV) and although each were good, they just... well aren't CAP's vanilla custard. I have a hard time not resorting to using CAP's v1 but at least I gave it a shot. It's buttery, very rich, creamy, tasty and just works so well here. It's really the body, the backbone of this recipe, but can easily be swapped out for a different custard profile. Although, I don't suggest it.
Acetyl Pirazine (TPA):
Is used to round out the tobacco and increase it's roasted and nutty profile.
I mixed this up one day thinking about Nutella, Graham Crackers, and Cream.
Bavarian Cream and Meringue are the Cream base.
Milk & Honey helps to accent the Graham Cracker and the Hazelnut. Also adds a little richness to the cream.
If you can think of a better name for this, leave it in the review and if I like it you get to name it.
Profile: Peach Cream Pie
Worked a bit on this for a while, trying to balance the peaches.
Problem with WF Peach Pie & Cream is, that it's really just peach & cream - no pie! So to construct a light pie, I used 1% AP, 1% FA Apple Pie and a little INW Biscuit for some texture.
FLV Cream at 0.75% are there to boost the creaminess.
I felt JF Honey Peach would work well with WF Peach Pie & Cream to add some sweetness to the mix.
FA Custard is used here as a filler for the pie itself.
Best after steeping a week.