jawats
Well-Known Member
BrewBros and Sis,
A few months back, I made the following Tripel recipe, which turned out fantastically:
Pilsen DME 8.5 lbs
1 lb table sugar
1 lb corn sugar
Hops
1.5 oz - Styrian Goldings (substitute: Fuggle, Willamette) (60 m.)
1 oz - Saaz (substitute: Sladek, Lublin, Sterling, Ultra, Vangaurd) (15 m.)
1/2 oz - Saaz (substitute: Sladek, Lublin, Sterling, Ultra, Vangaurd) (5 m.)
Yeast
White Labs Belgian Golden Ale Yeast (WLP570) (or)
Wyeast Belgian Strong Ale (1388)
5 gallon boil, 60 mins., etc.
Now, we have good local organic wildflower honey. I have considered removing 2 lbs of sugars (or more!) and replacing them with honey.
The DME has the following profile (obtained from the Briess site):
Glucose ...................................................... 13 ............. 13%
Maltose ....................................................... 43 ............. 48%
Maltotriose .................................................. 13 ............. 14%
Higher Saccharides .................................... 17 ............. 19%
Honey is composed (with small variations) (obtained from http://www.beesource.com/resources/usda/honey-composition-and-properties/) of:
Glucose - 39.11 %
Maltose - 6.01 %
Dextrose - 33.40 %
Sucrose - 2.64 %
Higher Saccharides - .89 %
Obviously this is a very different profile. Question is, should I simply add honey as an adjunct sugar, and keep in the remainder? I also considered doing this "mead" style, and adding a lb of honey to the fermenter each time it dropped off until I achieved some sort of truly honeyed ale.
Of course, this would also mean I would likely have to force carb...
But then, this could be a good excuse. "But, honey (no pun intended), if I don't build that CO2 system, all of this great ale will go to waste!)
A few months back, I made the following Tripel recipe, which turned out fantastically:
Pilsen DME 8.5 lbs
1 lb table sugar
1 lb corn sugar
Hops
1.5 oz - Styrian Goldings (substitute: Fuggle, Willamette) (60 m.)
1 oz - Saaz (substitute: Sladek, Lublin, Sterling, Ultra, Vangaurd) (15 m.)
1/2 oz - Saaz (substitute: Sladek, Lublin, Sterling, Ultra, Vangaurd) (5 m.)
Yeast
White Labs Belgian Golden Ale Yeast (WLP570) (or)
Wyeast Belgian Strong Ale (1388)
5 gallon boil, 60 mins., etc.
Now, we have good local organic wildflower honey. I have considered removing 2 lbs of sugars (or more!) and replacing them with honey.
The DME has the following profile (obtained from the Briess site):
Glucose ...................................................... 13 ............. 13%
Maltose ....................................................... 43 ............. 48%
Maltotriose .................................................. 13 ............. 14%
Higher Saccharides .................................... 17 ............. 19%
Honey is composed (with small variations) (obtained from http://www.beesource.com/resources/usda/honey-composition-and-properties/) of:
Glucose - 39.11 %
Maltose - 6.01 %
Dextrose - 33.40 %
Sucrose - 2.64 %
Higher Saccharides - .89 %
Obviously this is a very different profile. Question is, should I simply add honey as an adjunct sugar, and keep in the remainder? I also considered doing this "mead" style, and adding a lb of honey to the fermenter each time it dropped off until I achieved some sort of truly honeyed ale.
Of course, this would also mean I would likely have to force carb...
But then, this could be a good excuse. "But, honey (no pun intended), if I don't build that CO2 system, all of this great ale will go to waste!)
