Eden's Barley Syrup Ale?

Discussion in 'Recipes for Feedback' started by JimsInPhoenix, Nov 24, 2017.

  1. JimsInPhoenix

    JimsInPhoenix New Member

    Joined:
    Nov 24, 2017
    Messages:
    4
    Likes Received:
    0
    Trophy Points:
    1
    Location:
    Anthem, AZ
    #1 JimsInPhoenix, Nov 24, 2017
    Last edited: Nov 25, 2017
    I got 7 bottles (20 oz each) of Eden's organic barley syrup for FREE. Will it fernent? The site says it is 76% maltose. A local brew store guy said it was "caramelized" and would not ferment. It is dark so I have 1# of Carapils and 1# of 20 degree caramal malt grains. Tons of hops and some DME. Want to make a 4.5% dark ale with 35 IBU. THANKS!
     
  2. Ozarks Mountain Brew

    Staff Member

    Joined:
    Nov 20, 2012
    Messages:
    7,767
    Likes Received:
    3,976
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Managment
    Location:
    The Ozark Mountains of Missouri
    I would try a test first add a teaspoon to water stir then add yeast to see if it bubbles up
     
  3. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,381
    Likes Received:
    6,613
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    Does it say anything about sulfites or metabisulfite? Both are added as stabilizers but it shouldn't be required for that thick of a syrup. Caramelization has nothing to do with fermentability, to the great benefit of some of the best beers in the world.
     
  4. JimsInPhoenix

    JimsInPhoenix New Member

    Joined:
    Nov 24, 2017
    Messages:
    4
    Likes Received:
    0
    Trophy Points:
    1
    Location:
    Anthem, AZ

    It is "ORGANIC". From their site: "The sugar profile of EDEN Organic Barley Malt Syrup is approximately 74.5 percent maltose, 18.9 percent glucose, 2.6 percent sucrose, and 3.9 percent fructose." Only listed ingredient is barley. Thanks.
     
  5. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,381
    Likes Received:
    6,613
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    In other words, it's malt extract with a fancy label. Should work fine. Next time just look for malt extract and avoid paying the premium for "organic" and small bottles. The yeast do not care and you won't be able to tell the difference.
     
    J A likes this.
  6. JimsInPhoenix

    JimsInPhoenix New Member

    Joined:
    Nov 24, 2017
    Messages:
    4
    Likes Received:
    0
    Trophy Points:
    1
    Location:
    Anthem, AZ
    Agreed. It was FREE TO ME! I never met a sugar molecule I didn't want to ferment - except honey: takes TOO LONG.
     
  7. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,381
    Likes Received:
    6,613
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    Free is good. If a LHBS had sold you that, I was going to ask for their name to get the boycott started.
     
  8. J A

    J A Well-Known Member

    Joined:
    Jan 19, 2016
    Messages:
    3,474
    Likes Received:
    2,689
    Trophy Points:
    113
    Location:
    Austin, Texas
    Honey shouldn't take any longer than any other sugar. I've put it in the primary as a yeast-feed and it goes to FG within a few days at most, same as when I've used table sugar or brown sugar or Belgian candi-sugar.
     
  9. jeffpn

    jeffpn Well-Known Member

    Joined:
    Apr 28, 2015
    Messages:
    3,240
    Likes Received:
    1,557
    Trophy Points:
    113
    Have you made mead before? That took a few months for me.
     
  10. jmcnamara

    jmcnamara Well-Known Member

    Joined:
    Aug 29, 2012
    Messages:
    2,457
    Likes Received:
    1,947
    Trophy Points:
    113
    Gender:
    Male
    Location:
    Rosedale, MD
    Was that fermenting or conditioning?
     
  11. J A

    J A Well-Known Member

    Joined:
    Jan 19, 2016
    Messages:
    3,474
    Likes Received:
    2,689
    Trophy Points:
    113
    Location:
    Austin, Texas
    I personally don't find mead a particularly desirable drink. If God had really intended for us to drink beer made from honey, he'd have made bees the size of pelicans. :D:D:D

    ...and given the context of honey as an adjunct in beer, I'd wager that most would agree that it will behave much the same as any fermentable sugar.
     
  12. jeffpn

    jeffpn Well-Known Member

    Joined:
    Apr 28, 2015
    Messages:
    3,240
    Likes Received:
    1,557
    Trophy Points:
    113
    It was some 20 years ago when I made it. If I recall, the airlock was still burping at 8 months.
     
    J A likes this.
  13. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,381
    Likes Received:
    6,613
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    It takes months to condition but no longer than any other sugar to ferment. Airlock burping at 8 months is not a good sign, my friend. Sometimes that happens with wine. If we're lucky it's malolactic fermentation, if not we end up with a carboy full of nail polish remover, which reminds me a lot of some of the meads I've tried!
     
  14. jeffpn

    jeffpn Well-Known Member

    Joined:
    Apr 28, 2015
    Messages:
    3,240
    Likes Received:
    1,557
    Trophy Points:
    113
    It happened both times I tried to make mead, so I stopped trying. Both batches had the flavor of alcohol burn. It was very dry. If I recall, around 15% ABV. I didn’t like it straight, but it was great mixed with apple or grape juice.
     
  15. JimsInPhoenix

    JimsInPhoenix New Member

    Joined:
    Nov 24, 2017
    Messages:
    4
    Likes Received:
    0
    Trophy Points:
    1
    Location:
    Anthem, AZ
    Brewed well. Recipe online now. Should be ready for New Year's Eve. Will get back with results.
     

Share This Page

arrow_white