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Autor: Betreff: How make a good candi sugar Wamser Junior Member Beiträge: 34 Registriert: 15.2.2010 Status: Offline erstellt am: 13.4.2010 um 22:17   The Belgian candi sugar can be done at home or is it better to buy? If can do at home have a secret or technique to make a great candi sugar? tauroplu Administrator Beiträge: 10493 Registriert: 23.10.2005 Status: Online Geschlecht: erstellt am: 13.4.2010 um 22:29   Hi, Wamser, look at this. Good luck! Cheers Michael ____________________ „Lass die anderen mit Fichten- und Tannensprossen würzen, der Hopfen ist das Beste, was die Natur uns bietet.“ Aus "Das Erbe des Bierzauberers" von Günther Thömmes, Gmeiner Verlag Antwort 1 Wamser Junior Member Beiträge: 34 Registriert: 15.2.2010 Status: Offline erstellt am: 13.4.2010 um 22:45   Zitat von tauroplu, am 13.4.2010 um 22:29 Hi, Wamser, look at this. Good luck! Cheers Michael Hi Michael, I would like to make a Golden Strong Ale and therefore need this item. Do you have any recipe of this type of beer? See the site I found ... if you have something better and can send me Thanks, Wamser http://hopville.com/recipe/110541/belgian-golden-strong-ale -recipes/delirium-tremens# Antwort 2 tauroplu Administrator Beiträge: 10493 Registriert: 23.10.2005 Status: Online Geschlecht: erstellt am: 13.4.2010 um 22:53   Hi, something like this: Found here (worth searching this extremeley huge recipe site): http://hbd.org/cgi-bin/recipator/recipes?group=0? Or this one? Ciao Michael [Editiert am 13.4.2010 um 22:56 von tauroplu] ____________________ „Lass die anderen mit Fichten- und Tannensprossen würzen, der Hopfen ist das Beste, was die Natur uns bietet.“ Aus "Das Erbe des Bierzauberers" von Günther Thömmes, Gmeiner Verlag Antwort 3 Wamser Junior Member Beiträge: 34 Registriert: 15.2.2010 Status: Offline erstellt am: 13.4.2010 um 22:57   Zitat von tauroplu, am 13.4.2010 um 22:53 Hi, something like this: Found here (worth searching this extremeley huge recipe site): http://hbd.org/cgi-bin/recipator/recipes?group=0? Ciao Michael Uhh.. Cone sugar = Candi sugar? Antwort 4 tauroplu Administrator Beiträge: 10493 Registriert: 23.10.2005 Status: Online Geschlecht: erstellt am: 13.4.2010 um 23:00   Hmm, not really... Ok, another one: http://www.brew-monkey.com/recipes/html/oldscratch.htm< br /> Found this just right away (here): Grain Bill -15 lbs Weyermann pilsner malt -0.75 lbs Special Briess malt -1.50 lbs Briess 60L Caramel malt -0.25 lbs 275L Belgian candi sugar -3 oz Briess chocolate malt Yeast: White Labs WLP-500, Trappist Ale. Pitched 500ml starter. Mash Schedule -103F, mash in -123F for 20 min -148F for 15 min -160F for 30 min -170F, mash out The entire mash program including time required to step to each rest took 110 min. The initial volume of mash water was about 5.75 gal (effectively < 5 due to the tun's false bottom, this was too thick, added 1.25 gal prior to protien rest). An additional 4.25 gal was used for sparging to a pre-boil wort volume of 7.3 gal. The mash efficiency was backsolved to be 85%, however only 75% was expected. The alcohol fairy strikes again Boil Schedule -1 oz saaz hops (2.7 AA) for the entire boil duration of 60 min. -1 oz saaz hops (4.5 AA) for the entire boil duration of 60 min. This is not a typo, I had saaz from two sources with significantly different AA content. Fermentation and Post Processing -IG of 1.080. -Carried out primary for 4 days at 68F. Racked to secondary at 1.023. -Left in secondary for 5 days, attenuated to 1.020. -Reduced temp to 53F and added fining solution (1/2 tsp isinglass finings in 1 cup water). -Let settle for 5 days then kegged and reduced temp to 34F for 5 days. -Pressurized to 24psi, Cheers! Served at 52-54F. Results This beer recieved very good reviews from friends and family, even before they drank several glasses. The profile was rich and carmely, but not cloying. In sum, it turned out to have the most complex and balanced profile of any beer I've made as of this writing. It was especially good after about a month in the keg once the esters had softened. Depending upon individual goals, the recipe can tolerate additional candi sugar, minus some base grain to offset raising gravity, to the end of achieving greater attenuation. A mash program shifted more toward fermentables is also a possible adjustment. Greets Michael [Editiert am 13.4.2010 um 23:05 von tauroplu] ____________________ „Lass die anderen mit Fichten- und Tannensprossen würzen, der Hopfen ist das Beste, was die Natur uns bietet.“ Aus "Das Erbe des Bierzauberers" von Günther Thömmes, Gmeiner Verlag Antwort 5 Wamser Junior Member Beiträge: 34 Registriert: 15.2.2010 Status: Offline erstellt am: 14.4.2010 um 04:15   Zitat von tauroplu, am 13.4.2010 um 23:00 Hmm, not really... Ok, another one: http://www.brew-monkey.com/recipes/html/oldscratch.htm< br /> Found this just right away (here): Grain Bill -15 lbs Weyermann pilsner malt -0.75 lbs Special Briess malt -1.50 lbs Briess 60L Caramel malt -0.25 lbs 275L Belgian candi sugar -3 oz Briess chocolate malt Yeast: White Labs WLP-500, Trappist Ale. Pitched 500ml starter. Mash Schedule -103F, mash in -123F for 20 min -148F for 15 min -160F for 30 min -170F, mash out The entire mash program including time required to step to each rest took 110 min. The initial volume of mash water was about 5.75 gal (effectively < 5 due to the tun's false bottom, this was too thick, added 1.25 gal prior to protien rest). An additional 4.25 gal was used for sparging to a pre-boil wort volume of 7.3 gal. The mash efficiency was backsolved to be 85%, however only 75% was expected. The alcohol fairy strikes again Boil Schedule -1 oz saaz hops (2.7 AA) for the entire boil duration of 60 min. -1 oz saaz hops (4.5 AA) for the entire boil duration of 60 min. This is not a typo, I had saaz from two sources with significantly different AA content. Fermentation and Post Processing -IG of 1.080. -Carried out primary for 4 days at 68F. Racked to secondary at 1.023. -Left in secondary for 5 days, attenuated to 1.020. -Reduced temp to 53F and added fining solution (1/2 tsp isinglass finings in 1 cup water). -Let settle for 5 days then kegged and reduced temp to 34F for 5 days. -Pressurized to 24psi, Cheers! Served at 52-54F. Results This beer recieved very good reviews from friends and family, even before they drank several glasses. The profile was rich and carmely, but not cloying. In sum, it turned out to have the most complex and balanced profile of any beer I've made as of this writing. It was especially good after about a month in the keg once the esters had softened. Depending upon individual goals, the recipe can tolerate additional candi sugar, minus some base grain to offset raising gravity, to the end of achieving greater attenuation. A mash program shifted more toward fermentables is also a possible adjustment. Greets Michael thank you!!! next weekend I will to make this recipe of Golden Strong Ale!! Very well.... Antwort 6