How do I make a full bodied beer with lots of risidual sweetness? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > How do I make a full bodied beer with lots of risidual sweetness?

Reply
 
Thread Tools
Old 05-18-2011, 01:51 AM   #1
haussparker
Recipes 
 
Sep 2010
Texas
Posts: 17
Liked 2 Times on 1 Posts



I am making a new beer for a friend from Jamaica and I am having trouble getting enough sweetness. I am making a hibiscus ginger beer and I want it to be more like a Mikes lemonade or something equivalent. I know I could use caramelized grains like crystal malts, use malt-dextrin or lactose. I do not want to use lactose so that anyone with allergies can still drink it. Any suggestions would be great, thanks!!

 
Reply With Quote
Old 05-18-2011, 01:54 AM   #2
Guden
Recipes 
 
Dec 2010
Arlington, VA
Posts: 183
Liked 4 Times on 3 Posts


You could use a yeast with a lower attenuation like Windsor to leave the sugars unfermented.

 
Reply With Quote
Old 05-18-2011, 02:08 AM   #3
Ravenshead
HBT_SUPPORTER.png
 
Ravenshead's Avatar
Recipes 
 
Oct 2010
League City, Tx
Posts: 1,235
Liked 41 Times on 36 Posts


If you want Mikes lemonade why not make this:

http://www.homebrewtalk.com/f25/good...emonade-27966/

Don't waste your time with beer that's not what your looking for.
__________________
[QUOTE]
Quote:
Originally Posted by Polorl69 View Post
I had no problems whatsoever getting my pee to ferment.

 
Reply With Quote
Old 05-18-2011, 02:15 AM   #4
weirdboy
HBT_LIFETIMESUPPORTER.png
Recipes 
 
May 2009
Los Angeles
Posts: 8,187
Liked 483 Times on 391 Posts


I guess he wants beer because he is making a hibiscus ginger beer and not lemonade.


So other than crystal malts and/or lactose, you can also mash at a higher temp. Maybe try mashing at 156-158F range should leave you with more body and a sweeter finish.

Another possibility is a longer boil and/or more carmelization of the wort.

 
Reply With Quote
Old 05-18-2011, 04:00 AM   #5
haussparker
Recipes 
 
Sep 2010
Texas
Posts: 17
Liked 2 Times on 1 Posts


Yeah the plan is a beer with higher carbonation with a sweetness like a mikes or wine cooler. The hibiscus will be the majority of the flavor profile and the ginger will act as the hops. If I have to use lactose I will and the following recipe I developed has lactose.

What I have so far is as follows:
5gal
5.75gal boil
1.045 OG
1.010 FG
4.59% ABV
3.0 SRM
15min Boil
30 day primary

Grains:
4lbs Rahr 2-row
3.5lbs Cara-Pils/Dextrine
1lb Lactose
.50lbs Clear Candi Sugar

3oz Ginger Root
3lbs Hibiscus approximately 5 minutes before flameout
1pkg White Labs American Lager

[email protected]
[email protected]

5oz Corn Sugar at Bottling

 
Reply With Quote
Old 05-18-2011, 04:16 AM   #6
weirdboy
HBT_LIFETIMESUPPORTER.png
Recipes 
 
May 2009
Los Angeles
Posts: 8,187
Liked 483 Times on 391 Posts


Are you really adding no hops at all?

I think just by doing that it will be perceived as a lot sweeter. That is somewhat similar to a gruit I had yesterday, although that had some other herbs in there too.

 
Reply With Quote
Old 05-18-2011, 07:42 PM   #7
Ravenshead
HBT_SUPPORTER.png
 
Ravenshead's Avatar
Recipes 
 
Oct 2010
League City, Tx
Posts: 1,235
Liked 41 Times on 36 Posts


I am definitely of no help here.

Good luck though.
__________________
[QUOTE]
Quote:
Originally Posted by Polorl69 View Post
I had no problems whatsoever getting my pee to ferment.

 
Reply With Quote
Old 05-19-2011, 02:42 AM   #8
haussparker
Recipes 
 
Sep 2010
Texas
Posts: 17
Liked 2 Times on 1 Posts


I have decided to switch to a sweet mead yeast or a German wine yeast. Both had lower attenuation and promoted fruit flavor off tastes.

 
Reply With Quote
Old 05-19-2011, 02:49 AM   #9
HokieBrewer
Recipes 
 
Sep 2008
Greensboro, NC
Posts: 1,074
Liked 33 Times on 30 Posts


Are you kegging or bottling? If kegging, try and get a high OG and add sulfites once it hits 1.04 or so to kill the yeast. Rack and force carb.
__________________
Now here's a little something that you might not like. My DJ's name is Mix Master Mike.

 
Reply With Quote
Old 05-19-2011, 02:51 AM   #10
lumpher
Recipes 
 
Jul 2009
texas
Posts: 5,065
Liked 265 Times on 226 Posts


the only other answer i know is to mash at a higher temp, and get a less fermentable mash, so the same beer is sweeter
__________________
There is no "i" in denial.

 
Reply With Quote
Reply
Thread Tools



Forum Jump