General Category > Ingredients

Starbucks' syrup

(1/2) > >>

phillamb168:
Hi all,

My dad has been gracious enough to bring me a huge bottle of Starbucks' Pumpkin Spice latte syrup. I'm doing a Pumpkin Ale for Halloween, and have been mulling over the addition of some of the syrup in the primary. I know it'll lighten the body/increase the alcohol, but will the flavor remain at all? How much would be "just right?" Any yeast strains that you could recommend that would lend a bit of a spicy finish?

bonjour:
I would target my FG with the grain bill and then add this to the fermenter.

Fred

Pawtucket Patriot:

--- Quote from: bonjour on September 15, 2010, 06:31:08 AM ---I would target my FG with the grain bill and then add this to the fermenter.

Fred

--- End quote ---

+1

I would add it after fermentation and sweeten to your tastes.

phillamb168:
What's normal for an additive like this? 1/2 cup per gallon?

tschmidlin:
1/2 cup seems like a lot, but it depends on your tastes.  I would get a commercial example of the base style you plan to make and dose it in a glass to give yourself a feel for it.  If you plan to ferment the syrup then it won't be exactly the same, but it will give you some idea at least.  Aim low, you can always add more.  The spices should last through fermentation just fine.

Navigation

[0] Message Index

[#] Next page

Go to full version