Homebrewers Association | AHA Forum

General Category => Beer Recipes => Topic started by: jeffy on August 04, 2011, 01:16:40 am

Title: Split batch D-180 and Cane sugar
Post by: jeffy on August 04, 2011, 01:16:40 am
On Denny's recommendation I bought two pounds of D-180 from Candi Syrup, Inc.
I am thinking of making ten gallons of wort with all pils malt to a gravity of 1.070 and pitching 1388 into each five gallon fermenter.  After they both get a nice start I want to add the D-180 to half and the same amount of cane sugar to the other half.
I made a nice Tripel this way at the end of last year.  
Will the D-180 darken the other half enough or add enough dark fruit/malt flavors to make it taste like a Double?
Title: Re: Split batch D-180 and Cane sugar
Post by: jeffy on August 07, 2011, 09:01:02 pm
I brewed "these" today.  I started by mashing 14# of pils malt and collecting the first runnings for a 5-gallon batch of Belgian Strong Golden Ale.  What I was going for was about 1.060 before the boil as I intend to add sugar after the fermentation starts.  This worked out pretty well.  After the boil the gravity was 1.070 as planned.  I will add 1.5 pounds of sugar later.
While that was boiling I added 3 more pounds of pils malt to the "spent" mash plus 2# dark Munich and 1# caramunich 57L.  This mashed for an hour, but my math and/or predictions weren't too precise, so I had to add some malt extract to the kettle on the second boil to get an appropriate gravity for a Double before the sugar addition.  I intend to add 2# of D-180 after the fermentation starts.
Long story short I think I made a triple double.
Title: Re: Split batch D-180 and Cane sugar
Post by: denny on August 08, 2011, 03:29:38 pm
A tripel double?  You crazy guy!  I was gonna taste and bottle my quad made with D-180 last Fri. ,but just as I was washing bottles I got as phone call about a family emergency and an hour later I was on a plane to Phoenix.  I hope to get to the quad this weekend.