First Extract Brew - Calculating ABV?

[OldSpeckledBadger]

I can't see why you'd believe that putting honey into the FV, as opposed to the boil, will somehow retain sweetness. You're making beer not competing in Masterchef. Residual sweetness relies on there being sugars which the yeast finds hard/impossible to ferment. A good source of such sugars is the crystal malt which you chose not to put in. The yeast strain is also very important. Windsor will give the most residual sweetness, Nottingham the least, S-04 somewhere in between. The water content of honey is highly variable so it's impossible to give you figure for its fermentability.

[micromaniac]

Hi Guys,

I have been lurking for quite some time and have brewed a few kits; however I have now tried my first extract brew (based on the BrewUK Summer Ale Kit http://www.brewuk.co.uk/store/index.php ... k-new.html but omitting the crystal malt) and have a quick question.

'Badger's Passage' is now sitting in an FV happily fermenting away (a pretty good reason not to let your mates name your next beer!) and the intention is to add 1kg of orange blossom honey four days into the primary fermentation - the hope is to retain some of the taste & sweetness to balance out the ginger in the brew.

I have determined the OG of the brew but am unsure how to account for the additonal fermentables when I calculate the ABV, can anyone advise me how to go about this?

If all goes according to plan I shall post the recipe, although 24 hours in and it doesn't taste half bad - never under estimate the importance of 'quality control' .

Thanks in advance
as badger said the sugar side of things is a no hoper put if its flavcour you want then the fv is the best place to put it ..but dont hope for to high a flavour honey aromours dont hang around much in a brew.something to do with rapid chilling is the aswer but how it works enville ale only knows .have a look at their site
Dan