Subject: TREACLE - How do I prime with it?
Date: 1989-08-10 17:22:00 GMT
This weekend, I am planning on brewing up an Old Ale. One of my favourite
commercial Old Ales is Old Peculier, made by Theakston's in England. I
found a recipe for an Old Peculier look-alike in Dave Line's book, "Brewing
Beers Like Those You Buy". He calls for several 'unusual' ingredients - the
ingredient list for 5 Imperial gallons is:
4# dark malt extract 8oz. roast barley 8oz. crystal malt
2# dark brown sugar 2oz. Fuggles hops 5 sacharin tablets
He primes with 3 oz. Black treacle.
I will not use sacharin in my beer. Instead, I may add brewer's licorice
or lactose for sweetness. The amount of fermentables seems low; I may add
a pound or two of light extract to increase the gravity to the mid-fifties.
Other than that, I will follow the recipe.
What is treacle? My dictionary says that treacle is the British word for
'molasses'. If I prime with molasses, is 3 oz. (by weight) the REALLY the
right amount? I suspect that different brands of molasses have different
amounts of fermentable sugars, giving different carbonation levels.
Does anyone have experience with priming with molasses? What is the
correct amount? I plan on using Grandma's molasses, from the grocery
store. I also have Demarara (sp?) sugar in my cupboard; what is it, and
can I substitute this for either the brown sugar or the molasses?
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