I vistied the Canary Islands and brought back a bottle of palm syrup.
Palm syrup is similar to maple syrup and now I wonder if I should use this to make a beer. I have not seen any recepies on the net, but maple syrup is not that uncommon.
I think about making a belgian quad or stout.
Any ideas on how to use it? Boil or not? Amount? Style?
/Fredrik
Recipe draft:
Ingredients
Ingredients
Amt Name Type # %/IBU
7,00 kg Pilsner (2 Row) Ger (3,9 EBC) Grain 1 74,9 %
0,50 kg Oats, Flaked (2,0 EBC) Grain 2 5,3 %
0,40 kg Wheat, Raw (3,3 EBC) Grain 3 4,3 %
0,30 kg Abbey Malt (45,3 EBC) Grain 4 3,2 %
0,20 kg Special B Malt (354,6 EBC) Grain 5 2,1 %
0,15 kg Caraaroma (256,1 EBC) Grain 6 1,6 %
0,05 kg Carafa II (811,6 EBC) Grain 7 0,5 %
15,00 g Magnum [14,00 %] - First Wort 60,0 min Hop 8 18,1 IBUs
10,00 g Columbus (Tomahawk) [14,00 %] - Boil 40,0 min Hop 9 9,6 IBUs
15,00 g Bobek [5,25 %] - Boil 15,0 min Hop 10 3,1 IBUs
0,75 kg Palm Syrup [Boil for 15 min](69,0 EBC) Sugar 11 8,0 %
15,00 g Bobek [5,25 %] - Boil 5,0 min Hop 12 1,4 IBUs
1,0 pkg Belgian Stout (Wyeast Labs #1581) [124,21 ml] Yeast 13 -
Beer Profile
Est Original Gravity: 1,103 SG Measured Original Gravity: 1,046 SG
Est Final Gravity: 1,014 SG Measured Final Gravity: 1,010 SG
Estimated Alcohol by Vol: 11,9 % Actual Alcohol by Vol: 4,7 %
Bitterness: 32,1 IBUs Calories: 427,1 kcal/l
Est Color: 43,1 EBC
