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Old 08-01-2012, 02:00 PM   #31
igliashon
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I get mine from Whole Foods, but it seems quite common...you can even get it at farm stands out in the country here. It has a deeper, maltier, earthier flavor than regular honey. FWIW, there's really no such thing as "regular honey". The stuff you buy in the store that's generically labeled "honey" is usually heavily-filtered and heat-processed homogenized honey from many sources, basically a sugar syrup that's pretty worthless for brewing. Go out and find a health food store or a farm stand or whatever and get some RAW, UNFILTERED, GRADE B honey from a varietal source (or wildflowers, wildflower honey can be quite good depending on the flowers the bees are foraging at). Order online if you must! It's expensive but it adds so much to the brew. All kinds of floral, earthy, herbal, spicy, or fruity flavors, depending on the variety (hmm...where have I heard those kind of descriptive words before? Some other beer ingredient, perhaps? ).

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Old 08-01-2012, 10:01 PM   #32
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I'll ask the local bee keeper at the farmer's market about it.

The only thing I have ever seen there is the classic, yellow honey, but I'll give it a shot.

Beyond that I guess it is the local health food store/internet for me since we don't have a whole foods within 100 miles of here.

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Old 08-04-2012, 09:02 PM   #33
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I cracked another bottle today, after about 10 days of conditioning. Gotta say, it's a bit too dry for my liking. I would keep the honey where it was in the original posted recipe (I brewed it with mloster's suggested lower amount) and maybe add a bit of candi syrup and maybe a little molasses (just a LITTLE).

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Old 08-13-2012, 05:05 PM   #34
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Bottled my take on this recipe last night and the samples are promising!

I used chinook, centennial, and cascade along with DH of simcoe and galaxy

Gravity readings indicate this will be ~7% and definitely in the IPA range for IBUs

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Old 08-13-2012, 05:38 PM   #35
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I'd have to agree with igliashon. Some candi syrup to prevent it from drying out would be fantastic. Perhaps, you could keep the recipe exactly as is and add some candi syrup to bump it into the IPA range for both IBUs and the ABV.

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Old 08-13-2012, 07:44 PM   #36
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Quote:
Originally Posted by remman4 View Post
Bottled my take on this recipe last night and the samples are promising!

I used chinook, centennial, and cascade along with DH of simcoe and galaxy

Gravity readings indicate this will be ~7% and definitely in the IPA range for IBUs
At 7%ABV you must have "bumped" something up. Care to share your version of the recipe?
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Previous:*Kitchen Sink Pale Ale, Annapolis Canadian Ale, *Dual Spires Black Lodge Ale, *3 Falls Blonde Ale, *5 Star American IPA, *Lucky 13 Imperial IPA, *English Pale Ale
Bottled/Pigged: Oak Aged Annapolis 90 Minute IPA(11/17/12), *Black Hops American IPA(11/25/12), *Centennial Honey Ale(12/29/12), *Rick's Rasberry Ale(1/18/13)
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In Planning: *Blackberry Ale

All (mostly) *Gluten Free; All (most of) the time...
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Old 08-13-2012, 07:56 PM   #37
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When I get home I will pull my recipe out of qbrew

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Old 08-14-2012, 11:33 PM   #38
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It turns out I had entered my ingredients incorrectly! The ABV is actually ~6.5% so still IPA range, but not the 7.5% I had thought previously

6.6 lbs white sorghum syrup
2 lbs rice syrup solids
1 lb dark belgian candy sugar

2 lbs rice syrup and ~2 lbs sorghum for 60 minute boil, the rest at flameout

1 oz Chinook 60 min
1 oz Chinook 10 min
1 oz Centennial 5 min
1 oz Cascade flameout
1 oz galaxy DH 8 days
1 oz simcoe DH 8 days

US-05 Ale Yeast

Fermentation time total 4 weeks including DH

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Old 08-14-2012, 11:39 PM   #39
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Wow, that looks delicious!

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Old 08-15-2012, 08:14 AM   #40
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Quote:
Originally Posted by igliashon
So, I just ordered a bunch of this syrup from High Gravity, and it arrived *actively fermenting*! One of the buckets had popped open, and leaked syrup all over the inside of the shipping box. I resealed it and the next day it had popped open again and leaked more onto my floor (which was a B**** to clean up). When I opened the buckets, the syrup was bubbly and smelled yeasty. I've e-mailed them but they haven't gotten back to me yet. I'm hoping they'll send replacement syrup post-haste, but man...what kind of yeast can live in BRS??
Just to follow up on this. I ordered two 6 gallon buckets from high gravity recently and they arrived fully intact with no damage and still sealed.

Brewing to commence shortly
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