haussparker

Recipes 

I am making a new beer for a friend from Jamaica and I am having trouble getting enough sweetness. I am making a hibiscus ginger beer and I want it to be more like a Mikes lemonade or something equivalent. I know I could use caramelized grains like crystal malts, use malt-dextrin or lactose. I do not want to use lactose so that anyone with allergies can still drink it. Any suggestions would be great, thanks!!

Guden

Recipes 

You could use a yeast with a lower attenuation like Windsor to leave the sugars unfermented.

Ravenshead

Recipes 

If you want Mikes lemonade why not make this:

http://www.homebrewtalk.com/f25/good-hard-lemonade-27966/

Don't waste your time with beer that's not what your looking for.

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[QUOTE]

weirdboy

Recipes 

I guess he wants beer because he is making a hibiscus ginger beer and not lemonade.


So other than crystal malts and/or lactose, you can also mash at a higher temp. Maybe try mashing at 156-158F range should leave you with more body and a sweeter finish.

Another possibility is a longer boil and/or more carmelization of the wort.

haussparker

Recipes 

Yeah the plan is a beer with higher carbonation with a sweetness like a mikes or wine cooler. The hibiscus will be the majority of the flavor profile and the ginger will act as the hops. If I have to use lactose I will and the following recipe I developed has lactose.

What I have so far is as follows:
5gal
5.75gal boil
1.045 OG
1.010 FG
4.59% ABV
3.0 SRM
15min Boil
30 day primary

Grains:
4lbs Rahr 2-row
3.5lbs Cara-Pils/Dextrine
1lb Lactose
.50lbs Clear Candi Sugar

3oz Ginger Root
3lbs Hibiscus approximately 5 minutes before flameout
1pkg White Labs American Lager

45min@158F
10min@168F

5oz Corn Sugar at Bottling

weirdboy

Recipes 

Are you really adding no hops at all?

I think just by doing that it will be perceived as a lot sweeter. That is somewhat similar to a gruit I had yesterday, although that had some other herbs in there too.

Ravenshead

Recipes 

I am definitely of no help here.

Good luck though.

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haussparker

Recipes 

I have decided to switch to a sweet mead yeast or a German wine yeast. Both had lower attenuation and promoted fruit flavor off tastes.

HokieBrewer

Recipes 

Are you kegging or bottling? If kegging, try and get a high OG and add sulfites once it hits 1.04 or so to kill the yeast. Rack and force carb.

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Now here's a little something that you might not like. My DJ's name is Mix Master Mike.

lumpher

Recipes 

the only other answer i know is to mash at a higher temp, and get a less fermentable mash, so the same beer is sweeter

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Taps:
1: Belma Blonde
2: Toasted Pale Ale
3: Belma Pale Ale

Kegged:
Fermenting: Belgian Saison, Berry wine

In the fermentation chamber:

Fermenting: Toasted IPA