[Hand of Dom]

I picked the darkest syrup I could find because the "Rochefort 4" is a relatively low alcohol beer, so I wanted to use as little sugar as possible without losing the color and the figs/raisins flavor.

Out of interest, where can you buy syrup in Belgium?  Is it something you can get in the supermarket, or will I need to find a home brew shop?  I try to get over to Belgium at least once a year, so it makes sense to pick some up next time I'm over.

[erockrph]

I picked the darkest syrup I could find because the "Rochefort 4" is a relatively low alcohol beer, so I wanted to use as little sugar as possible without losing the color and the figs/raisins flavor.

Just be aware that intensity of color might not translate to intensity of flavor. You may get the color you want from a small addition of the dark Candi syrup, but you may not get the same flavor impact as an equivalent addition of a lighter syrup that would net the same final color.

[homoeccentricus]

Someone in the Netherlands has tried 5% of the 1900 EBC to brew a dubbel, and his experience was: too much burned raisins and too full to be like the Westmalle Dubbel, but nice nevertheless.

To get to 33 EBC and 1.055 OG the following candi syrup combinations of the 1900 EBC and 180 EBC are possible for me:

[EDIT] confused SRM and EBC. Stupid SRM!
0% 1900 and 15% 180 EBC
0.4% 1900 and  11% 180 EBC
1% 1900 and 5.5% 180 EBC
1.4% 1900 and 0% 180 EBC

0% 1900 and 7.7% 355 EBC
0.4% 1900 and  5.2% 355 EBC
1% 1900 and 3% 355 EBC
1.4% 1900 and 0% 355 EBC
[/EDIT]

Since Brother Antoine wants 2 of everything I'll go for either the second or the third combination.

[RPIScotty]

When you say 180 are you talking about the CSI D180?

If so that is in SRM not EBC. Just want to make sure you don't get the wrong amount in there!


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[homoeccentricus]

When you say 180 are you talking about the CSI D180?

If so that is in SRM not EBC. Just want to make sure you don't get the wrong amount in there!


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Yes, you are right, thanks for the catch! Modified the post.

[RPIScotty]

What is Rochefort 4? Is this an original of yours based on the concept of a hypothetical Rochefort table beer?


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OK, I admit, this is a teaser for my upcoming book "Cloning Beers From Parallel Universes".

I like your idea and recipe. Of course this means I now have to draw up a recipe for "Westmalle" Dark Strong Ale.


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[homoeccentricus]

I like your idea and recipe. Of course this means I now have to draw up a recipe for "Westmalle" Dark Strong Ale.

You mean a Westmalle Enkel Dubbel,  like this one? https://www.homebrewersassociation.org/forum/index.php?topic=26003.msg337409#msg337409

[RPIScotty]

Nope. A Westmalle inspired Dark Strong Ale. Darker than the Dubbel and stronger than the Tripel.


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[homoeccentricus]

Nope. A Westmalle inspired Dark Strong Ale. Darker than the Dubbel and stronger than the Tripel.


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Ah, some kind of Westmalle quadrupel?

[RPIScotty]

Yup. Our (American) invention of the term Belgian Dark Strong Ale must drive you nuts!




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[homoeccentricus]

Why would that be your invention? You mean calling it like that?

[RPIScotty]

Why would that be your invention? You mean calling it like that?

Yes. The judging terminology for a beer that really isn't termed that way in Belgium.


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[homoeccentricus]

For science!

[HoosierBrew]

My kind of 'science'. I love those. Enjoy.

[homoeccentricus]

Out of interest, where can you buy syrup in Belgium?  Is it something you can get in the supermarket, or will I need to find a home brew shop?  I try to get over to Belgium at least once a year, so it makes sense to pick some up next time I'm over.

Order it at a homebrew shop online:
- https://www.brouwland.com/en/
- https://homebrewshop.be/en/