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=== Ferment === | === Ferment === | ||
Latest revision as of 19:47, 14 March 2023
By Jacques Marais
Recipe is part of Recipe Index
BJCP 2021 Style 26D Belgian Dark Strong
This beer is focused on the Candi Sugar which can give intense rum and fruity/toffee flavours not available in commercial sugars. Recipe for Candi Sugar below.
Awards
National Homebrew Competition 2023
2nd - Belgian and Monastic
Measures
- IBU 28 (could be higher at 35 imo)
- OG 1.106
- FG 1.019
- SRM = 23L
Ingredients
Water
- Didn’t do much here, but aimed for 1.5:1 Cl:SO4.
Malt
- Dingemans Pilsen 42%
- Dingemans Belgian Pale 36%
- Carafa III (mash capping for colour) 3%
- Home-made Candi sugar 19% (added to fermenter at high krausen)
Hops
- Hallertauer Mittelfrüh (90 min): 50g
- Hallertauer Mittelfrüh (30 min): 25g
- Hallertauer Mittelfrüh (15 min): 25g
Yeast
- Westmalle (WY3787 or WLP530) with a starter
Process
Mash
Step Mash:
- 50C for 25 min
- 65C for 90min
- 72C for 30min
Boil
- 90 minute boil.
Ferment
- Ferment at 18C for two days, then add the sugar as a syrup.
- Raise to 25C over 4 days then keep there for another week.
- Cold crash and lager at 4C for a month.
Serving
- Target 3.2 vol CO2
Candi Sugar Recipe
Do this before brew day!
Ingredients
- 450g golden syrup
- 1.55kg table sugar
- 900ml water
Process
- Dissolve first in the heat <100 deg
- Boiled at 105 deg for 10 minutes for inversion
- Then Add one table spoon of DME +
- 1 teaspoon 3.5g of Ca(OH)2 (aka pickling lime) for alkalinity.
- Boil and stir for another 90 min at ~135 deg
- This resulted is a ~25 SRM syrup: 2l
- The syrup tastes like intense fruity toffee. Add water as it cools to keep it as a syrup. Kept in the fridge and added to the fermenter at high krausen.