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Old 09-15-2009, 04:08 PM   #1
Cpt_Kirks
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Finally going to try some Agave and lime in a brew:

6 gallon batch

4.00lbs Wheat Malt
6.00lbs Pils Two-row
1.00lbs Flaked Wheat
1.00lbs Flaked Rice

0.70lbs Agave Syrup (added at flameout)

.5oz Magnum @ 60
.5oz Hallertau @ 5

Lime Zest soaked in vodka added at kegging.

Would it be best to leave out the Hallertau?



 
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Old 09-15-2009, 05:03 PM   #2
flyangler18
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I've not used agave syrup in brewing before, but isn't it a simple sugar that will be completely fermentable?



 
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Old 09-15-2009, 05:32 PM   #3
Cpt_Kirks
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Quote:
Originally Posted by flyangler18 View Post
I've not used agave syrup in brewing before, but isn't it a simple sugar that will be completely fermentable?
Yeah, I just considered it corn syrup for the calculations. I should get a little agave taste and aroma after the sugar is fermented.

 
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Old 09-15-2009, 05:51 PM   #4
dantodd
 
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I'd add the agave at the end of active fermentation.

 
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Old 09-15-2009, 05:54 PM   #5
flyangler18
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This is only conjecture - but I suspect any flavor and aroma will be obliterated by the boil and during fermentation. I wonder if using a tequila flavoring would be more appropriate for injecting some flavor than agave syrup.

 
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Old 09-15-2009, 06:01 PM   #6
Edcculus
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Quote:
Originally Posted by flyangler18 View Post
This is only conjecture - but I suspect any flavor and aroma will be obliterated by the boil and during fermentation. I wonder if using a tequila flavoring would be more appropriate for injecting some flavor than agave syrup.
Or just some tequila...

 
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Old 10-14-2009, 07:49 PM   #7
Cpt_Kirks
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OK, the Tequiza clone has been in the keg long enough to carb now, so I had a little taste last night.

It needs to age, but is pretty good now. The lime comes through nice and clear, but there is really no detectable agave flavor. I guess the yeast ate it all, that stuff seems to have more fermentables than corn syrup.



 
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