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Old 11-17-2009, 03:56 PM   #1
ThinkinDavid
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Default Using Liqueur as Priming Sugar, Any Experience?

***EDIT - Mosher makes the idea seem simple but his calculation is somewhat confusing and it's likely I did it wrong since I don't completely understand it. Thus, I think I probably botched my introduction here making it hard for anyone to help. But I still think priming with liqueur is an interesting idea. There is a related thread called "Priming with Liqueur" that provided great information on the topic, but is somewhat incomplete in itself. I am hoping that with that thread in conjunction with this thread we may be able to figure out how to actually pull this off. I would suggest completely skipping everything else written in this first post and read the rest if you are interested in the topic.***

I am going off another Randy Mosher idea to add liqueur to your batch as your are bottling which allows you to use the sugar in the liqueur as priming sugar. If anyone has experience doing this I could use some help double checking my work so as not to have bottle bombs or under carbonated beer.

I will be using Frangelico. It’s a 750 ml bottle (25oz.) at 20% (40 proof). I took a measurement of the liqueur and it is at 1.071, which I figure to be 17.75 degrees P. My math, copying Mosher’s work, goes like this:

17.75 degrees P, 40 proof
40 (proof) x 1.06 P = 4.24 P (correction for alcohol)

Add for alcohol: 17.75 + 4.24 = 22 degrees P (% sugar)
Liqueur quantity: 25 oz (by weight) x 22% (sugar, as Plato) = 5.5 oz. sugar.
Thus I should have 5.5 oz. of sugar in the whole bottle, and should not have to add any extra corn sugar as I normally would.

I hope this thread is intelligible and not completely ambiguous on the beginners board.

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Old 11-17-2009, 04:06 PM   #2
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Ok, but what does adding 25oz of 20% abv alcohol do to the 5gallon batch?

will it exceed teh ABV the yeast can tolerate...thus no bottle priming will occur since the yeast go into hibernation?

be sure to run those calculations.

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Old 11-17-2009, 04:10 PM   #3
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You will find some good info in the similar threads box below. VVVVVVVV

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Old 11-17-2009, 04:11 PM   #4
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You may want to do a test, all of the sugar in it may not be fermentable by the yeasts we use.

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Old 11-17-2009, 04:11 PM   #5
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Quote:
Originally Posted by malkore View Post
will it exceed teh ABV the yeast can tolerate...thus no bottle priming will occur since the yeast go into hibernation?

be sure to run those calculations.
Thanks for the suggestion bud. I used Wyeast London ESB which according to their website has a tolerance of 10%. My OG was 1.070, and my FG 1.010. I understand my 750ml bottle of 20 ABV will add no more than 1% alcohol to the ABV of my beer. So I think I’m good there.

Any suggestions on whether I’m making bottle bombs or bottled flat beer?
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Old 11-17-2009, 04:36 PM   #6
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Quote:
Originally Posted by Revvy View Post
You will find some good info in the similar threads box below.
Revvy, good advice. I found a thread that you yourself had posted on about a year ago. In that thread he used a full bottle of liqueur at 8g of sugar per fluid ounce and said it was a bit over carbonated. He even admits that according to his own math he should have used 18oz instead of the full 25oz.

My bottle is apparently 10.9g/ fluid ounce, however, this information is given for a 48 proof bottle and mine is only 40 proof. Thus, should I assume an extra gram or two of sugar? Either way, I’m thinking maybe I should just do half the bottle, maybe a little extra, and no additional priming sugar.
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Old 11-17-2009, 07:03 PM   #7
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If you go to the related thread “Priming with Liqueur” you’ll find a much simpler calculation for figuring out how much liqueur to prime with. But because of its simplicity and the ambiguity of its source I am a little skeptical. So here is what I’ve decided on:

From using the other man’s method I figured I should use about 13oz of Frangelic to prime with, about half of what I got from Mosher’s calculation. Given the amount of sugar in the liqueur the other man was using it seems to be about the same. But to be on the safe side I am going to bump it up 3oz and make it an even pint. It seems too easy but I think it just might work. Let’s hope, because this is a holiday brew for the family.

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Old 11-29-2009, 04:33 AM   #8
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Update here. The beer is a bit premature in the bottle still, but I just cracked one open and the liqueur worked perfectly. I used some spices in the brew and I think the Frangelico blended in very nicely. I will definitely do something like this again.

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Old 11-29-2009, 04:52 AM   #9
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Wow, what a GREAT idea. I've offered to make a clone of Rogue's Hazelnut Brown Ale for a friend, and now you've got me thinking...

I assume the hazelnut flavor continues to be present in the finished beer?

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Old 11-29-2009, 05:02 AM   #10
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Quote:
Originally Posted by khiddy View Post
I assume the hazelnut flavor continues to be present in the finished beer?
Yes, I can taste it some, but like I said, it blended in well. I used some spices including cloves, ginger, cinnamon, etc, and so it is not overly pronounced. Don't expect it to give the flavor a big punch. It's more like a subtle finish to the beer.
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