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Joelle
10/13/11 01:39 PM  
D-180 in Belgian Strong Dark
Hi guys. Thinking about making a Belgian Strong Dark kind of like St. Bernardus 12. I've seen people comment on using the D and D2 syrups in their strong darks, but not many comments on the D-180 (that I can find). I know it is supposed to replace the usual candi sugar/other kettle sugars. Would using 2 or 3 pounds of it replace Special B and other dark malts in a recipe? Should it also be added with about an hour left in the boil? If anyone has a good recipe using it I'd love to see it. Thanks for the input.

Joelle

Smokinghole
10/13/11 05:42 PM  
Re: D-180 in Belgian Strong Dark
I use D180 in my BDSA. http://www.candisyrup.com/products.html

I add 1.0lb at the beginning of the boil. Then 1.0lb in last few minutes to preserve its aroma. Then when I transfer to long secondary I add one more full pound.

Dbear
10/13/11 08:04 PM  
Re: D-180 in Belgian Strong Dark

@Smokinghole

So how did the BDSA come out?

Smokinghole
10/14/11 06:29 AM  
Re: D-180 in Belgian Strong Dark
It took best of show this past weekend at a belgian only competition. The competition before that it was runner up to best of show, which was my witbier. The beer is just two pale malts and the D180 for color and complexity. If you do it I mashed with a pseudo decoction to raise the temp, I might do a full proper decoction to help the maltiness but it came out well. I think the secret was to under pitch the recommended 1mil/ml and pitch about 750k/ml, then don't oxygenate, and allow to open ferment. Then a long bulk aging at lager temps.
Adrian
10/14/11 09:37 AM  
Re: D-180 in Belgian Strong Dark
"Then 1.0lb in last few minutes to preserve its aroma. "

For future reference, candi sugar is made by boiling sugar. There's no aroma to drive off during the wort boiling process. The only benefit to adding the sugar late in the boil is to improve your hop utilization.

Same holds true for maple syrup.

Ross
10/16/11 02:18 PM  
Re: D-180 in Belgian Strong Dark
<<For future reference, candi sugar is made by boiling sugar. There's no aroma to drive off during the wort boiling process. The only benefit to adding the sugar late in the boil is to improve your hop utilization.

Same holds true for maple syrup. >>

Adrian;

I'm interested in the data or referances can you provide supporting the statement above. This seems to be a subject of debate every time it comes up.

Smokinghole
10/16/11 08:25 PM  
Re: D-180 in Belgian Strong Dark
Well whether it preserves the aroma or helps with hops utilization I like staggering my sugar in the boil and it makes good beer.
Joelle
10/17/11 12:06 PM  
Re: D-180 in Belgian Strong Dark
Thanks for the tips Smokinghole.
Shadetree
10/17/11 02:34 PM  
Re: D-180 in Belgian Strong Dark
Joelle - the Dubbel I brought to the last Zealot meeting was made with Pils,a little Vienna, and D-180 (1 lb per fermenter). I'm brewing this Sunday if you want to stop by and taste it again with a fresh palate.
Brandon
12/05/11 06:28 PM  
Re: D-180 in Belgian Strong Dark
Just some advice... The D-180 from Candi Syrup Inc is stronger and darker than the D-2 from Candi Syrup Inc... you will need to adjust your recipe as they are not the same.
mikeh
12/19/11 01:06 AM  
Re: D-180 in Belgian Strong Dark
Thanks Brandon. I was wondering about that since I have used d2 and was wondering about d180.
Joelle
12/22/11 10:24 AM  
Re: D-180 in Belgian Strong Dark
Yeah, this one turned out too dark using 3 lbs. of D-180 for 6 gallons. I think next time we might try 1 lb. D-180 and 2 lbs. D-90. Otherwise it tastes really good.
Mark
12/23/11 09:54 AM  
Re: D-180 in Belgian Strong Dark
Yeah, I would use 1lb of D2/180, 1lb of Dark/90, and 1lb of table sugar in a belgian dark strong.
Paul V
01/04/12 12:55 AM  
Re: D-180 in Belgian Strong Dark
The d180 seems like awesome stuff. I have always used 3lb of D2 at the start of the boil. Has worked very well for me so far. To each their own.
 
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