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Old 01-12-2017, 09:02 PM   #11
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That sounds what I'm looking for, hence the extra crystal malt in the recipe.
I think I'll give the golden syrup a try...in the words of Dr. Pepper "what's the worst that can happen?"
It definately adds its own flavour
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Old 01-12-2017, 10:25 PM   #12
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That sounds what I'm looking for, hence the extra crystal malt in the recipe.
I think I'll give the golden syrup a try...in the words of Dr. Pepper "what's the worst that can happen?"
Golden Syrup sounds more what you're wanting. I'm going to try adding caramelised honey to a brew at some point as well as making a mead (bochet) from it. That's likely to give a huge caramel flavour.
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Old 02-12-2017, 07:02 AM   #13
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I've been making the Greg Hughes honey ale recipe recently using Tescos finest orange blossom honey - it adds a definite citrusy note to it. I believe you're meant to add it 5 minutes from the end of the boil to sterilise it as honey can contain a lot of wild yeasts and bacteria, but not too soon in the boil as you don't want to boil off the aromas.
Note of caution with the recipe - it uses absolutely tiny amounts of hops, definitely not enough to filter out the hot break gunk, so the tap blocks up in seconds. I've made it twice and both times had to tip the wort out of the boiler into the FV...
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Old 02-12-2017, 10:14 AM   #14
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Golden Syrup sounds more what you're wanting. I'm going to try adding caramelised honey to a brew at some point as well as making a mead (bochet) from it. That's likely to give a huge caramel flavour.
Good idea about caramalised honey. I have some in the cupboard. I am doing an Adnams broadside clone which uses sugar so i may swap that out instead.
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