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Old 05-06-2010, 06:42 PM   #11
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Here's how dark honey can get! This is a Bochet I made a few months ago.
Wow, that is dark. I'm guessing it took a significant amount of time for the honey to reach that color (I've heard it can take forever to make dark candi sugar, for example)?
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Old 05-06-2010, 06:50 PM   #12
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Here's how dark honey can get! This is a Bochet I made a few months ago.
WOW is right...what does it reduce down to? Have you tried using it in beer at all?
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Old 05-06-2010, 07:13 PM   #13
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This was 3 pounds of honey cooked on low in a large crockpot for about 12 hours. It did not reduce down at all, just darkened. What was in the hydrometer tube was the Bochet after diluting it with 1 gallon of water.

I have not tried using it in beer yet but the taste reminds me of the malt bitterness in many stouts without any sweetness.

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Old 05-06-2010, 07:17 PM   #14
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This was 3 pounds of honey cooked on low in a large crockpot for about 12 hours. It did not reduce down at all, just darkened. What was in the hydrometer tube was the Bochet after diluting it with 1 gallon of water.

I have not tried using it in beer yet but the taste reminds me of the malt bitterness in many stouts without any sweetness.
Well, it's worth a shot then! I don't know how it would affect the OG but you may want to cut wayyy back on the rice syrup solids just in case. I think my original recipe came out to 8.12% ABV which was much too strong if you ask me. I'd settle for a Double Chocolate Oatmeal Stout at closer to 5%...
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Old 05-06-2010, 07:36 PM   #15
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Well, it's worth a shot then! I don't know how it would affect the OG but you may want to cut wayyy back on the rice syrup solids just in case. I think my original recipe came out to 8.12% ABV which was much too strong if you ask me. I'd settle for a Double Chocolate Oatmeal Stout at closer to 5%...
Only about a third of the sugar is left fermentable after being heated that long. My Bochet has been stuck at 1.065 for 2 months and there is no hint of sweetness in the remaining sugar.
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