![]() This time I''ll burtonise the water and do the late additions in coffee press OR crank up the new coil chiller (most likely option). The hops choices are well covered on a number of HB sites. ![]() Also the beer should finish dry which is why Thames Valley is the preferred yeast: it is the highest attenuating UK style Wyeast Ale yeast. ![]() Was doing a bit of research on an "antique" brewing ingredient, "Parisian Essence." Now, Parisian Essence is a Caramel type III food coloring and is frequently used in beer manufacture to control Beer Colour. What I wanted to know is how to spec it for use in a Brewing Program. Simple question, a coupe of hours of internet research later and a few beers and I have an answer: BEERSMITH GOLDEN PROMISE HOW TO So, to add this to a brewing program like Beersmith, I entered it as "Grain" thus: The composition of Caramel III is more ore less as follows,Ĭomposition: Plain ammonia caramel, Class III Parisian Essence is a Caramel Class III (E1150c) product. Name: Parisian Browning Essence, Origin: Australia, Type: Adjunct, Color: 33000 EBC, Potential: 1.046 SG, Max %: 0.1%, Inventory: 0.1 kg, Price: 17.00 €/kg. The tricky part was working out the Potential but somehow through various websites that I can't recall now, ended up with the above. If you don't have access to Parisian Essence or some similar Browning additive, you can DIY it on your own. This seems to be the standard, 'go to' recipe getting around the net. I made this once before but didn't take the blackening far enough at.ġ. Melt 1 cup of sugar in a medium heavy saucepan, over a low heat.Ģ. ![]() Stir constantly until sugar is burnt black and smoky. Remove from the heat and allow to cool a little.Ĥ. Add 1 cup of hot water a drop at a time.ĥ. Be sure to add the hot water very slowly, to prevent spurting.Ħ. Use this to darken gravy, fruit cakes and for staining Parisian essence will keep for years and the intense heat under which it is cooked destroys all After all the water is added, stir again over low heat until the burnt sugar becomes a Continue adding the water until the syrup is smooth.ħ. A few drops will go a long way.Find the grain your recipe asks for in the list, hover over it with your mouse and find the replacement same row. There will be slight variations between manufacturers. ![]()
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