Im toying with brewing a beer with the taste of a bochet mead added. Really like the dark smokey caramel flavor in a bochet mead, and it seems like an interesting addition for a stout, brown, belgian or other big bear. Im stouted & belgianed out right now, and decided to try it in a old ale.
My recipe is this:
estimated FG 1020
12 lbs 2 row (maybe maris otter)
1 lb honey caramelized prior to mash by boiling for 1.5 hours
1 lb light munich
.5 lbs flaked barley
.25 lbs choc wheat
1.5 oz cascade 90
1 oz cascade 30
1 oz cascade 10
aged about 6-9 months
Couple of questions:
Anyone know how much a pound of caramelized honey will darken a beer? Seems like it should be roughly the same effect as a pound of dark candi sugar, but Im not sure on that. This comes in at 13 SRM not counting the honey. If the honey will significantly darken it I might sub out the chocolate & biscuit for a crystal & victory, or I can lower the amount of caramelized honey.
The hops are obviously non traditional, but Ive got alot of cascade in stock. Any suggestions for a late hop (preferably an american hop), columbus? Maybe simcoe?
Will 007 attenuate too low? Should I go with 002, 013 or US05?