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08/14/06 12:15 PM  
Darkening a dubbel
Ok I am working on a dubble recipe.

50/50 grain bill split between pils/pale malt

The plan was to use just The dark candi syrup. I want my dubbel to be on the darker side of the spectrum. Would using a 50/50 split between the syrup and moist candi sugar give me a darker dubbel than just straight syrup?

Also anyone have any SRM values for the dark moist candi sugar? I want to plug that into beersmith.

08/14/06 03:08 PM  
Re: Darkening a dubbel
Personally I would use the syrup as the sole adjunct sugar source, the taste difference between that and rocks is too great to consider going rock again. I'd use some chocolate malt for more hue, otherwise I think you'd be compromising taste for color. I don't have the figures handy, but I can say that they are decieving. I seem to recall hearing it was 1000SRM. Its real dark, but somehow that does not express itself in finished beer like you'd think.
08/15/06 10:48 AM  
Re: Darkening a dubbel
The dark candy syrup loses almost all of it's color during fermentation so you'll still have to add some other roasted malts for color and flavor - chocolate, munich, special B etc.
08/15/06 10:53 AM  
Re: Darkening a dubbel
Wow Cisco, what an interesting observation. I didn't find that, though like everyone I was surprised by its lack of color impact. But you actually found it lightened when fermented? Did anyone else observe this?
08/15/06 12:32 PM  
Re: Darkening a dubbel
I didn't have any reduction in color during fermentation. It wasn't as dark as it stated it was, but that is being remedied from last I heard.

i would go with all candy syrup as well. Makes a dman fine dubbel. I'll be making a triple/dubble type thing this weekend with the dark syrup and date syrup. I'm pretty much hooked on the syrup.

08/15/06 04:09 PM  
Re: Darkening a dubbel
Yes Steve, it actually lightened up through the fermentation process. Check out the previous thread called Candy Syrup Figures. There were pics posted of the before and after colors of the wort also. You were in a lot of the discussion also.

Have you had tooooooo much beer lately?????????

08/15/06 05:08 PM  
Re: Darkening a dubbel
I brewed a 50/50 pils and pale grainbill with the only thing dark in it being the liquid candi syrup and the color is definitely not dubbel. It was orange at best post ferment even though the preferment color appeared correct. the color disappeared during fermentation.....

I would recommend some darker grains to get the color right.

unless there is big batch to batch variation in the liquid candi sugar color I know that I won't be going that route again.


08/15/06 05:55 PM  
Re: Darkening a dubbel
I had the same experience pjc. At best it was an orange in an all pilsner grain bill, even though it was quite dark going into the fermenter.
08/15/06 08:30 PM  
Re: Darkening a dubbel
So heres the recipe for my dubbel-

7.5# Belgian pils

7.5# Belgian Pale

.25# Carafa II

1 bottle of Dark Candi Syrup

.5oz NB at 60min

.5oz hersbrucker at 45min

.5oz fuggles 30min.

yeast - recultured Westmalle

I also have a pound of the moist sugar i have been wanting to use so some of it may make its way into this brew. Any comments/critiques would be much appreciated.

08/16/06 11:05 AM  
Re: Darkening a dubbel
I'ld throw in a pound of the moist dark candy sugar also. My experience with the dark candi syrup was that one bottle will not be a sufficient amount to equal one pound of normal sugar.
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