Bouchet
A variation on mead, this beverage starts with toasted honey. Toasting caramelizes the sugars and imparts a smooth, smoky flavor. This is a small batch that I prepared as a proof of concept.
PROCESS:
1. Clean and sanitize EVERYTHING.
2. Heat 0.5 kg of honey over low heat in a large kettle until smoking, stirring constantly. Be sure not to let the bottom of the kettle char.
3. When honey takes on a caramel brown color and begins to produce black smoke it is adequately toasted. Add 200 mL of water SLOWLY to cool.
4. Add yeast nutrient and enough water to make 4 L.
5. Measure original gravity and pitch yeast.
6. Place in primary fermentor, close fermentor, and apply airlock.
7. Ferment at 68 F or per yeast recommendations until activity stops. This may take up to several months depending on yeast strain.
8. Check final gravity, calculate %ABV.
9. Keg, pressurize to 10 PSI.
10. Share and Enjoy!
NOTES:
--Best done on a cold day in winter with heavy precipitation. The smell of burning honey attracts bees, and foul weather will help keep them from descending on your brew house.
--Use a light-colored honey. It is hard to tell when dark honey is adequately carmelized.
--Bochet is not a process to use with expensive or exotic honey. Cooking the honey will eliminate most of the subtle notes that particular pollens impart. Clover or mixed is just fine.
--Consider doubling the amount of honey per volume; low OG noted.
| SUGAR | GRUIT |
0.5 kg honey | lightly charred white oak spiral |
| WATER | YEAST |
| approx 4 L | Hornindahl Kveik OYl-091 |
PROCESS:
1. Clean and sanitize EVERYTHING.
2. Heat 0.5 kg of honey over low heat in a large kettle until smoking, stirring constantly. Be sure not to let the bottom of the kettle char.
3. When honey takes on a caramel brown color and begins to produce black smoke it is adequately toasted. Add 200 mL of water SLOWLY to cool.
4. Add yeast nutrient and enough water to make 4 L.
5. Measure original gravity and pitch yeast.
6. Place in primary fermentor, close fermentor, and apply airlock.
7. Ferment at 68 F or per yeast recommendations until activity stops. This may take up to several months depending on yeast strain.
8. Check final gravity, calculate %ABV.
9. Keg, pressurize to 10 PSI.
10. Share and Enjoy!
NOTES:
--Best done on a cold day in winter with heavy precipitation. The smell of burning honey attracts bees, and foul weather will help keep them from descending on your brew house.
--Use a light-colored honey. It is hard to tell when dark honey is adequately carmelized.
--Bochet is not a process to use with expensive or exotic honey. Cooking the honey will eliminate most of the subtle notes that particular pollens impart. Clover or mixed is just fine.
--Consider doubling the amount of honey per volume; low OG noted.
Labels: Brewing
posted by Ted @ 22:19
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