152 replies to this topic

[neddles]

yes, something like that

Found the palm sugar at the local health food store. Tastes like a woodsy, caramely, almost maple-like brown sugar. Is this how it translates into the beer?

[MtnBrewer]

Found the palm sugar at the local health food store. Tastes like a woodsy, caramely, almost maple-like brown sugar. Is this how it translates into the beer?

Kinda. It adds a creamy quality that I haven't been able to duplicate any other way.I've been able to find it at Indian markets and you can probably find it at Asian markets too. I'm guessing their prices might be better than a hippie food store.

[neddles]

Kinda. It adds a creamy quality that I haven't been able to duplicate any other way.I've been able to find it at Indian markets and you can probably find it at Asian markets too. I'm guessing their prices might be better than a hippie food store.

Hippies was way too easy. And funny too as it's run by a small band of Mennonite offshoots. An unusual bunch, but nice people. For the uninitiated, they're not exactly hippies. Which could be why their prices are very low. I paid $5 and change for #1 of Madhava Organic Coconut Palm Sugar.No asian markets around here and our local Indian population prefers to be called Native American, hence, no culinary tradition of using palm sugar.Is that creamy quality in the body of the beer? I wonder if there are substantial unfermentables in that sugar as it is billed to be a low glycemic index sweetener. IOW, more complex carbs that take longer for the body to breakdown and absorb... perhaps some of which the yeast can't metabolize? Justa guess.Its also billed to be a good souce of zinc and B vitamins which I am sure the yeasties wont mind.

Edited by ettels4, 17 April 2013 - 01:44 PM.

[MtnBrewer]

More of a flavor to me. I purposely didn't say buttery because it's not like a diacetyl buttery flavor. I think it's the same as the woody, caramely thing you noticed. However there might well be some unfermentables in it too. I've used it in tripels and they still finished pretty low (1.012-ish).

[MtnBrewer]

I need to go back through the beer list and see if there was anything we might be able to steal.

OK, so I have the beer list from Saison Fest here with me. Going back over the beers that were poured, there are two basic categories: straight up saisons and over-the-top experimental saisons (and other farmhouse ales). I don't think we want one of the experimental ones because a) they're too complicated for a community brew and 2) some people in this group brew don't want to use spices or other odd ingredients.To give you an idea of what some of the experimentals were like:Black Fox. Denver, Colorado. Little Death Ride, Saison Apocalyptique. The second collaboration between Blackfox Brewing and Trinity Brewing, documenting "hip contemporary culture." This beer is crafted with indigenous Mayan ingredients in celebration of the 13th Mayan B'ak'tun. This Blood Red Super Saison is brewed with Red Aji Chilis, Annato Seed, Tomatoes, Anasazi Bean, fresh maize, pumpkin, cacao nibs, honey, hoja santa, wild white cinnamon and aged on clay. 13% ABV Brewers John Schneider and Jason Yester.Correct me if I'm wrong but I don't think that's what we're going for.

[HVB]

Correct me if I'm wrong but I don't think that's what we're going for.

Speaking for myself, that is NOT the direction I am looking to go.

[armagh]

Annato seeds? Oily little suckers I use to make a cooking butter. Do not want to imagine in beer.

[Mya]

Annato seeds? Oily little suckers I use to make a cooking butter. Do not want to imagine in beer.

or to color cheese, no thanks

[neddles]

I tried that beer and I thought there was quite an imbalance of Anasazi bean and wild white cinnamon. Shoulda aged it on midwestern clay too, its complexity is much more subtle.... but seriously thats not what I was going for either.

Edited by ettels4, 18 April 2013 - 09:42 AM.

[neddles]

I'm going to do this one next weekend with the dupont strain and I'm putting the recipe together.For you guys that have used palm sugar in the past, do you have documented or remember a pppg for it? Is there another sugar that will serve as a good proxy in my calculator?

[Mya]

I'm going to do this one next weekend with the dupont strain and I'm putting the recipe together.For you guys that have used palm sugar in the past, do you have documented or remember a pppg for it? Is there another sugar that will serve as a good proxy in my calculator?

demerara? it's in Promash

[neddles]

demerara? it's in Promash

No Promash here. I use Brewer's Friend. Closest thing they have will be brown, tubinado or one of the amber or dark belgian sugars. Should I do the palm sugar at flameout or would my 3724 perform better if I added it 2/3rds of the way through fermentation?Here's what I've put together.6.25galEff. 80%OG1.061FG(est.) 1.008ABV 7%IBU 35SRM 790min. boilWY3724 w/ starter7.0# Belgian Pils2.33# Rye Malt2.33# Palm sugar (late addition)Mash @148F for 90min. or maybe overnight.7oz. Magnum (13.1%) @60.5oz. Saaz (3.0%) @15.5oz. Saaz (3.0%) @21-2ozs. dry hop of Saaz or Santiam or both.I would like to see this get to at least 1.008.

Edited by ettels4, 29 April 2013 - 12:19 PM.

[MtnBrewer]

I'm going to do this one next weekend with the dupont strain and I'm putting the recipe together.For you guys that have used palm sugar in the past, do you have documented or remember a pppg for it? Is there another sugar that will serve as a good proxy in my calculator?

Any sugar will be the same: 46 ppppg.

[neddles]

When I make my starter for this should I size it appropriate for the OG 1.061 (with sugar) or OG 1.044 (without sugar)? I am adding the palm sugar after a few days of fermentation.

[Mya]

When I make my starter for this should I size it appropriate for the OG 1.061 (with sugar) or OG 1.044 (without sugar)? I am adding the palm sugar after a few days of fermentation.

I'd say for the higher

[neddles]

No Promash here. I use Brewer's Friend. Closest thing they have will be brown, tubinado or one of the amber or dark belgian sugars. Should I do the palm sugar at flameout or would my 3724 perform better if I added it 2/3rds of the way through fermentation?Here's what I've put together.6.25galEff. 80%OG1.061FG(est.) 1.008ABV 7%IBU 35SRM 790min. boilWY3724 w/ starter7.0# Belgian Pils2.33# Rye Malt2.33# Palm sugar (late addition)Mash @148F for 90min. or maybe overnight.7oz. Magnum (13.1%) @60.5oz. Saaz (3.0%) @15.5oz. Saaz (3.0%) @2 

 

Made this today. Everything went exactly as planned. Only additional items were 3oz. Acidulated malt to get a mash pH of 5.3-5.4 and 3/4t. Wyeast yeast nutrient added @10 min. Used 100% RO water salted to Ca-61, SO4-75, Cl-74. Added 1.33# of the palm sugar @5 min. and plan to do the remaining pound after a few days of active fermentation. 60sec O2 and another 30 sec O2 3 hrs. later. 3724 pitched @73F and gently rising. I'll be real curious to see how the palm sugar effects the final product. It is very interesting to taste it dry.

 

Anyone else make this yet?

Edited by ettels4, 09 May 2013 - 09:33 PM.

[MtnBrewer]

It hasn't warmed up enough here to ferment it yet.

[neddles]

It hasn't warmed up enough here to ferment it yet.

 

Cold here too. I've got mine in a large tub with an aquarium heater.

 

MIne is raging this morning @80F and rising. Been a while since I needed a blow-off.

[neddles]

Have you guys noticed a lot of sulfur with 3724? It smelled heavenly this morning but upon returning home this afternoon it is a stink bomb in my basement. Temp currently at 83F.

[Mya]

getting geared up to brew this today

 

 

going for a SG of 1.060

 

 

7 lbs Pils Malt

2 lbs Rye Malt

.5 lbs Flaked Wheat

2 lbs Palm Sugar

 

90 minute Mash @148F

 

90 minute boil, 1/2 tab whirlfloc

 

30 IBU Sterling for 60 minutes

3/4 oz Sterling @10 minutes

3/4 oz Sterling @Flameout

1.0 oz Sterling Dry Hop

 

using dry Belle Saison yeast 

 

my SRM prediction is very light @ 4 but I think I'll leave it be