Discuss making up beer kits - the simplest way to brew.
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chopperswookie
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by chopperswookie » Sun Mar 09, 2008 11:56 am
Thinking of using golden syrup on my next lager because i heard it can give "butterscotch" flavour to the brew. Was wondering is it worth boiling it with water and a bit of the wort or is it best just throwing it into the ferming bin and stir like mad? i was thinking of using about 500g-750g the rest brewing sugar.
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Reaper
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by Reaper » Sun Mar 09, 2008 12:59 pm
I like using Golden syrup in my bitters, it does add another dimension to the flavour, I’ve heard people describe it as a butterscotch flavour, not sure myself, but I do like using it. I add it to the boil in the last 5-10 mins, giving it a good stir. I use a 907g tin in 5 gallon.
Paul
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chopperswookie
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by chopperswookie » Sun Mar 09, 2008 2:51 pm
cheers chaps. i think i will try 750g golden syrup and 250g beerkit enhancer. its worth giving it a go!
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SiHoltye
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by SiHoltye » Sun Mar 09, 2008 3:51 pm
I've got what I think is a butterscotch flavour in my 80/-. It was from boiling down the first runnings from the MT by half on the stove. Think I'd choose to boil down less than 20% of the wort next time as it's a bit 'in yer face'. Perhaps try 5%?
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popric
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by popric » Mon Mar 10, 2008 1:29 pm
Why on earth would you want a 'butterscotch' flavour to beer? in any case as Daab says golden syrup is only Cane Sugar in another guise.
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evilsoc
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by evilsoc » Mon Mar 10, 2008 6:16 pm
Golden syrup is such a simple sugar I dont see how it would leave anything behind that would change the taste. The butterscotch flavour is more likely to be from diacetyl that you sometimes get from "rushed" beer.
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Bryggmester
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by Bryggmester » Mon Mar 10, 2008 7:58 pm
It's a long time since I used any, but golden syrup certainly does leave a distinctive taste. I am not saying this in a negative way as it can be useful in formulating recipes.
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SiHoltye
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by SiHoltye » Mon Mar 10, 2008 8:17 pm
Hi popric,
Maybe butterscotch is the wrong term, it tastes like a deep malty sweetness to me. It's supposed to be an evident trait in some scottish beers. Aparalently Melanoidin malt produces this effect, though I've not tried it.
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popric
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by popric » Tue Mar 11, 2008 7:22 am
SiHoltye wrote:Hi popric,
Maybe butterscotch is the wrong term, it tastes like a deep malty sweetness to me. It's supposed to be an evident trait in some scottish beers. Aparalently Melanoidin malt produces this effect, though I've not tried it.
Mmmm! Beer
Sorry yes - see what you mean.
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chopperswookie
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by chopperswookie » Wed Mar 12, 2008 12:11 am
i'm on lates this week but will be starting off the "GoldenChopper" this weekend. i will keep you all in the loop. it was in Papazians book that mentions the butterscotch flavours.
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Redbloke
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by Redbloke » Wed Mar 12, 2008 12:34 pm
chopperswookie wrote:Thinking of using golden syrup on my next lager because i heard it can give "butterscotch" flavour to the brew. Was wondering is it worth boiling it with water and a bit of the wort or is it best just throwing it into the ferming bin and stir like mad? i was thinking of using about 500g-750g the rest brewing sugar.
... I've also used this in the past and it does leave a nice flavour in the beer, not sure what's going on, but it's nice. I think it's something the scientists among us will have to explain
This weekend I'm trying out turbo cider with Golden Syrup, should be interesting
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BlightyBrewer
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by BlightyBrewer » Fri Mar 14, 2008 11:05 pm
A lot of the recipes in Marc Ollosson's book call for invert sugar, and he suggests golden syrup (which I think is partially inverted). I haven't tried it yet, but may give it a go. I have used demerara and it did give a nice caramel flavour.
