Does anyone have a rule of thumb concerning how much corn sugar, or honey I could throw into a batch to boost the ABV without getting a cidery taste. 1 cup of honey? 2 cups? More? I want to have the option of pushing the envelope as much as I can but still avoid the cidery taste. I usually brew Ambers- all extract or partial mash.
I know there are a lot of variables depending on the recipe. But if I knew it would always be safe with say 2 cups of honey without a cidery taste (or more or less), I'd probably just stick with that for each batch because I usually don't plan on throwing in additional sugars. Then I have a few homebrews while brewing, and gremlins sneak into my kitchen and start making rocket fuel. If I don't let them get away with something, they'll start going through my spice rack, so I usually let them throw in a cup or two of honey, and at that point I can't really do the math. How much goes in depends on how buzzed I am.
Anyway, if you can't give a rule of thumb, here are some specifics, but I'd appreciate a rule of thumb if anyone has one:
Steeping 1 lb of crystal 40 and 1 lb of crystal 60
Then adding 6 lb Light malt syrup and 1lb amber DME
Bittering hops: 1 oz Northern Brewer (not a hophead)
½ oz Willamette flavoring
½ oz Willamette aromatic
Pitching on Wyeast Irish ale yeast cake