Awright Treacle?

[chivelegs]

I'm doing a big hefty stout over the weekend, and wanted to add a dose of Tate and Lyle Black Treacle to the mix.


Assuming about 8% or so for a 25 litre brew how much treacle would be too much?

I'm going to add when main fermentation has nearly finished to avoid yeast getting through treacly goodness before the malt

Fermentable Colour lb: oz Grams Ratio
Pale Malt 5 EBC 8 lbs. 13.0 oz 4000 grams 51.3%
Brown Malt 150 EBC 4 lbs. 6.5 oz 2000 grams 25.6%
Roasted Barley 1350 EBC 0 lbs. 10.5 oz 300 grams 3.8%
Munich Malt 20 EBC 2 lbs. 3.3 oz 1000 grams 12.8%
Caramalt 30 EBC 1 lbs. 1.6 oz 500 grams 6.4%


Final Volume: 25 Litres
Original Gravity: 1.076
Final Gravity: 1.020
Alcohol Content: 7.3% ABV
Total Liquor: 39.3 Litres
Mash Liquor: 19.5 Litres
Mash Efficiency: 85 %
Bitterness: 0 EBU
Colour: 258 EBC

[Matt12398]

No idea but it sounds delicious. Would like to hear how this one turns out.

[seymour]

I add about 4oz to the boil for 5 gallons of stout. I wouldn't add it directly to the fermentor, though. I'd worry it isn't sterilized, and there wouldn't be a good way to dissolve it into the whole batch without oxidizing and perhaps infecting it all.

Don't worry, the yeast will have no problem fermenting the malt and treacle sugars.

[Dave S]

There don't appear to be any hops, borne out by '0 EBU'.

[darkonnis]

I add about 4oz to the boil for 5 gallons of stout. I wouldn't add it directly to the fermentor, though. I'd worry it isn't sterilized, and there wouldn't be a good way to dissolve it into the whole batch without oxidizing and perhaps infecting it all.

Don't worry, the yeast will have no problem fermenting the malt and treacle sugars.

Its in a sealed jar (if its new) so I wouldn't worry as if it was infected the lid would come flying off before you even got it home!

Best thing to do (IMHO):
Boil a spoon and then take a spoon full of treacle and weigh it, add this to a given amount of water, then float your hydro in it, then you can work out the gravity of it for a given weight. Chuck it in brewmate or equiv and there you go, sorted!
You could also try reading the blurb on the back to find out sugars per 100grams, but how that will translate as gravity I don't really know, I'd assume the same but I haven't tried it.

Is there much difference adding it the FV than the boil?

[seymour]

...Is there much difference adding it the FV than the boil?

Of course there are differences, as I stated. By adding it to the boil, you automatically dissolve, sterilize, and isomerize into solution, all without stirring, thus completely eliminating the risk of infecting and/or oxidizing your finished beer. It also eliminates the need for any separate sterilization, measuring, or calculating.

As always, weigh everything I say with your own common sense, brew however you want, but I just can't think of any advantages to adding it later.

[suitsyousir]

I have added a whole tin of black treacle to a youngs harvest stout kit and an edme stout kit and both turned out delicious, and around the 7% mark. I am afraid I have no experience with grain brewing, so not sure if this helps or not!

[darkonnis]

I was actually referring to flavour. I haven't tried adding it to the FV but have added bits to the boiler before which is why I ask. You'd still have to measure it out no matter when you decide to put it in.

You also won't need to stir it, atleast not much. It may not diffuse instantly but over a few days it will and it'll be fermenting anyway, so theres no risk of infect/oxidising the beer anyway.

[chivelegs]

Yeah, there's no hops yet in the recipe as I just quickly bashed that together in Beer Engine. Thinking about 50 IBU's of Magnum and some homegrown cascades to finish. I'm never that bothered about precise measurements so I won't bother with the hydrometer reading for the treacle. I'm planning now to just put the tin of treacle in nearly-boiling water for half an hour before adding to fv to sterilise and also make the treacle easier to pour out.

[chivelegs]

Oh yes, one more thing I'm chucking at this baby.

A fellow JBK member very kindly donated, in return for a few hop plants, a very nice chunk of an old Jura Whisky Barrel! I'm planning to cut this up, add it to the fermenter and age for a good old while and it should be ready in time for Christmas...

...2015

[Dave S]

Oh yes, one more thing I'm chucking at this baby.

A fellow JBK member very kindly donated, in return for a few hop plants, a very nice chunk of an old Jura Whisky Barrel! I'm planning to cut this up, add it to the fermenter and age for a good old while and it should be ready in time for Christmas...

...2015

Now that sounds worth waiting for.

[TC2642]

Oh yes, one more thing I'm chucking at this baby.

A fellow JBK member very kindly donated, in return for a few hop plants, a very nice chunk of an old Jura Whisky Barrel! I'm planning to cut this up, add it to the fermenter and age for a good old while and it should be ready in time for Christmas...

...2015

Now that sounds worth waiting for.

Indeed, I'd kill to get my hands on something like that.

[Rick_UK]

I added about half a tin to a porter recently and it gave a nice subtle flavour. I would use a whole tin next time though.

Rick

[chivelegs]

Thanks Rick. I don't think 'subtle' is what I'm looking for here so I'll go with your suggestion of a whole tin. I take it it was a smallish 1lb (464g) tin?

[dedken]

In the BJCP literature on the yeast cycle it states that if simple sugars make up more than 0.4% of a wort then the yeast will ferment the glucose instead of the maltose, even in the presence of oxygen. "This called glucose repression or the Crabtree Effect." It would appear this inhibits yeast cell growth.