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Author Topic: Westvleteren Beer Color  (Read 2866 times)

Offline denny

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Re: Westvleteren Beer Color
« Reply #15 on: June 09, 2015, 01:07:47 pm »
I guess boiling the water beforehand would do a lot to get those high numbers Westvleteren has down significantly. Then I can see salts and acid doing the rest. Good point.

That's why you don't want to use a water profile from a particular location.  You have no idea what they do to treat the water.
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Derek

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Re: Westvleteren Beer Color
« Reply #16 on: June 09, 2015, 01:10:53 pm »
I guess boiling the water beforehand would do a lot to get those high numbers Westvleteren has down significantly. Then I can see salts and acid doing the rest. Good point.

That's why you don't want to use a water profile from a particular location.  You have no idea what they do to treat the water.

Agreed. I played with that profile in Bru'n Water. Even after associating an estimated factor for pre-boiling, it was tough to try and reduce that profile to something reasonable for brewing with just base malts.

Offline pete b

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Re: Westvleteren Beer Color
« Reply #17 on: June 09, 2015, 01:32:10 pm »

 I guess I meant that if you take the monk's word at face value, ...
If only we could return to the days where you could take a monk's word at face value...
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Offline leejoreilly

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Re: Westvleteren Beer Color
« Reply #18 on: June 10, 2015, 05:41:30 am »
Maybe I'm missing something, but isn't dark candy syrup just basically table sugar plus some water, heated to a certain temperature to caramelize to the desired color?

Derek

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Re: Westvleteren Beer Color
« Reply #19 on: June 10, 2015, 08:17:53 am »
Maybe I'm missing something, but isn't dark candy syrup just basically table sugar plus some water, heated to a certain temperature to caramelize to the desired color?

I believe sometimes it's Beet sugar but ultimately your assessment is accurate. That is part of the Westvleteren mystique I guess. Secret water treatment regimen. Secret candi sugar/syrup recipe. I'd love to try one. I'm trying to get the boys in on maybe a mixed 12 pack. Very expensive though.

In the end I would say they are an example of how minimalism thrives in brewing. 2 malts, sugar and hops.
« Last Edit: June 10, 2015, 08:21:08 am by Derek »

Offline HoosierBrew

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Re: Westvleteren Beer Color
« Reply #20 on: June 10, 2015, 08:27:38 am »
I'd love to try one. I'm trying to get the boys in on maybe a mixed 12 pack. Very expensive though.

I'm glad I tried it - it's an excellent beer.  The only thing for me was that I expected it to be noticeably better than Rochefort 10 and St Bernardus 12, and it just isn't IMO. Definitely worth trying though if you can get over the price. 
Jon H.

Offline Joe Sr.

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Re: Westvleteren Beer Color
« Reply #21 on: June 10, 2015, 08:33:55 am »
I believe sometimes it's Beet sugar but ultimately your assessment is accurate.

Beet sugar, cane sugar, whatever.  Once it's refined it's all just sucrose.
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Offline denny

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Re: Westvleteren Beer Color
« Reply #22 on: June 10, 2015, 10:26:52 am »
Maybe I'm missing something, but isn't dark candy syrup just basically table sugar plus some water, heated to a certain temperature to caramelize to the desired color?

Nope....http://www.candisyrup.com/faq.html
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Derek

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Re: Westvleteren Beer Color
« Reply #23 on: June 10, 2015, 10:57:58 am »
I'd love to try one. I'm trying to get the boys in on maybe a mixed 12 pack. Very expensive though.

I'm glad I tried it - it's an excellent beer.  The only thing for me was that I expected it to be noticeably better than Rochefort 10 and St Bernardus 12, and it just isn't IMO. Definitely worth trying though if you can get over the price.

I'm a fan of the Rochefort 10 and St. B 12. It's probably a similar situation to some of the premier IPAs. My friends drive all over creation to get Heady Topper and I can't imagine it is that much better than some of my other favorites. Sometimes the hype isn't warranted.

Offline hopfenundmalz

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Re: Westvleteren Beer Color
« Reply #24 on: June 10, 2015, 03:33:00 pm »
I believe sometimes it's Beet sugar but ultimately your assessment is accurate.

Beet sugar, cane sugar, whatever.  Once it's refined it's all just sucrose.

I agree for our application. Some disagree for cooking.
http://m.sfgate.com/recipes/article/SUGAR-SUGAR-Cane-and-beet-share-the-same-2939081.php

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Offline brewinhard

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Re: Westvleteren Beer Color
« Reply #25 on: June 10, 2015, 05:27:58 pm »
Man, just had a Rochefort 10 last night.  Up until then it had been a few years for me.  Why have I waited so long?  Even at one year in the bottle, that beer is off the hook delicious!

Offline HoosierBrew

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Re: Westvleteren Beer Color
« Reply #26 on: June 10, 2015, 05:42:55 pm »
Man, just had a Rochefort 10 last night.  Up until then it had been a few years for me.  Why have I waited so long?  Even at one year in the bottle, that beer is off the hook delicious!

Yeah, it's pretty fantastic.
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Offline homoeccentricus

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Re: Westvleteren Beer Color
« Reply #27 on: June 11, 2015, 01:59:14 am »
I believe sometimes it's Beet sugar but ultimately your assessment is accurate.

Beet sugar, cane sugar, whatever.  Once it's refined it's all just sucrose.

For a Belgian this is considered offensive  :P
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Offline homoeccentricus

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Re: Westvleteren Beer Color
« Reply #28 on: June 11, 2015, 02:00:20 am »
Even at one year in the bottle, that beer is off the hook delicious!

What do you mean, "even" after a year? Rochefort gets better as it ages!
Frank P.

Staggering on the shoulders of giant dwarfs.