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Matt C
12/30/10 11:46 AM  
dark candi syrup in a saison
I'm working on a brown saison recipe and was planning to use some dark candi syrup to get some dark fruit notes while still maintaining a dry finish. I had planned to use d2, but I'm having trouble finding some. Would the d (80 SRM) give me what I'm looking for (i.e. dark fruit notes with a dash of roast) in a saison?
da
12/30/10 12:52 PM  
Re: dark candi syrup in a saison
Yes, the D1 syrup has more dark fruit, the D2 is more of a chocolate type of flavor.
brewinhard
12/31/10 08:18 AM  
Re: dark candi syrup in a saison
I feel like the D2 also has quite a bit of dark dried fruits, figs, etc. in the flavor and aroma as well as toffee chocolate going on. I actually prefer the D2 over the D1 after brewing with both.

I had trouble finding some D2 as well. I ended up ordering mine from across the country (Cali) from Williams brewing last fall. Give them a shot as they may still have some more. Unfortunately shipping was pricey, but you pay for what you want I guess....

Just beware that the D2 syrup has a ppg of 1.032 which is not as fermentable as one would think. I used mine in a brett influenced old ale and it did not dry out as much as I had hoped, but the brett L. will help to attenuate it further. So just plan on a nice low mash temp to help that beer dry out enough. Good luck sourcing some.

Matt C
12/31/10 02:29 PM  
Re: dark candi syrup in a saison
<<

Just beware that the D2 syrup has a ppg of 1.032 which is not as fermentable as one would think. I used mine in a brett influenced old ale and it did not dry out as much as I had hoped, but the brett L. will help to attenuate it further. So just plan on a nice low mash temp to help that beer dry out enough. Good luck sourcing some>>

D is also PPG 1.032, so I wonder about the fermentability of that as well. I am using 3711, so I'm not as concerned about attenuation.

I did mange to get a source for D2, apparently a local shop managed to get it in bulk (5 gallons according to them). Though I did buy some D before I realized this. So, I'm thinking about blending them, maybe to get a more subtle dark fruit aroma to work against the yeast profile. I'm thinking 1 lb D + .5 lb D2.

Cisco
12/31/10 03:16 PM  
Re: dark candi syrup in a saison
You won't get the "dash of roast" flavor with the D, the D2 will give you that. I usually blend the two syrups for a best of both flavor profiles.
 
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