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Author Topic: Belgian Candi Syrup: Homemade vs. Commercial | exBEERiment Results!  (Read 4044 times)

Offline reverseapachemaster

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Re: Belgian Candi Syrup: Homemade vs. Commercial | exBEERiment Results!
« Reply #15 on: March 15, 2016, 09:20:54 am »
Isn't Westvleteren XII made with the dark syrup which consists of both beet sugar and date sugar?

We don't have date palms in Belgium so I'm pretty sure it's only beet sugar ;)

But some of the largest culinary and beverage sugar product manufacturers are in Belgium so there is undoubtedly little difficulty finding imported sugar sources.
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trentm

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Re: Belgian Candi Syrup: Homemade vs. Commercial | exBEERiment Results!
« Reply #16 on: March 15, 2016, 09:36:13 am »
http://www.darkcandi.com/d2.html

D-2 = beet sugar

Says 80SRM should be 160SRM - unless it's a different product.  Not sure of European regulations for product ingredients labeling.

http://www.candisyrup.com/products.html

D-180 = beet sugar, date sugar, water

Used in their Westvleteren XII clone recipe.

How do the monks do it?

RPIScotty

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Belgian Candi Syrup: Homemade vs. Commercial | exBEERiment Results!
« Reply #17 on: March 15, 2016, 09:57:23 am »
http://www.darkcandi.com/d2.html

D-2 = beet sugar

Says 80SRM should be 160SRM - unless it's a different product.  Not sure of European regulations for product ingredients labeling.

http://www.candisyrup.com/products.html

D-180 = beet sugar, date sugar, water

Used in their Westvleteren XII clone recipe.

How do the monks do it?

Westvleteren is pretty closed lipped on thier recipes and methods.

They boil a long time, how long I don't know, but according to BLAM: ".....at least 60 minutes..."

They use "dark sugar" and "dark malts" to achieve the color and flavor but are pretty secretive about it as well as their water treatment.

Personally I like how "cloak and dagger" they are about it. Makes for interesting discussion and speculation.
« Last Edit: March 15, 2016, 10:02:36 am by RPIScotty »

trentm

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Re: Belgian Candi Syrup: Homemade vs. Commercial | exBEERiment Results!
« Reply #18 on: March 15, 2016, 12:10:54 pm »
Are the terms "dark sugar" and "dark malts" in BLAM?

I'm sure even the monks have changed the sugars they use (if they do it themselves) or even the vendors they source from over the years.  In fact, I recall reading/listening somewhere that they received complaints the quality of the beer was declining and had to revisit their processes.

I know in the bottom of a Rochefort 10 bottle there are always the dark chunks of yeast, perhaps darkened by the sugar and malts, etc..

RPIScotty

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Re: Belgian Candi Syrup: Homemade vs. Commercial | exBEERiment Results!
« Reply #19 on: March 15, 2016, 12:16:59 pm »

Are the terms "dark sugar" and "dark malts" in BLAM?

I'm sure even the monks have changed the sugars they use (if they do it themselves) or even the vendors they source from over the years.  In fact, I recall reading/listening somewhere that they received complaints the quality of the beer was declining and had to revisit their processes.

I know in the bottom of a Rochefort 10 bottle there are always the dark chunks of yeast, perhaps darkened by the sugar and malts, etc..

Yup. That was the phrase used in reference to the color and flavor of their beers. 

Offline homoeccentricus

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Re: Belgian Candi Syrup: Homemade vs. Commercial | exBEERiment Results!
« Reply #20 on: March 16, 2016, 10:20:59 am »
The D180 arrived in the mail. Wow, that's really good. I had my family taste it, and now it's hidden carefully in a location where they will never find it.
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RPIScotty

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Re: Belgian Candi Syrup: Homemade vs. Commercial | exBEERiment Results!
« Reply #21 on: March 16, 2016, 10:22:08 am »

The D180 arrived in the mail. Wow, that's really good. I had my family taste it, and now it's hidden carefully in a location where they will never find it.

It's delicious.

Offline HoosierBrew

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Re: Belgian Candi Syrup: Homemade vs. Commercial | exBEERiment Results!
« Reply #22 on: March 16, 2016, 10:24:40 am »

The D180 arrived in the mail. Wow, that's really good. I had my family taste it, and now it's hidden carefully in a location where they will never find it.

It's delicious.


Great stuff. I have the strong assumption that 240 is as well, if not better.
Jon H.

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Re: Belgian Candi Syrup: Homemade vs. Commercial | exBEERiment Results!
« Reply #23 on: March 16, 2016, 03:04:27 pm »
The 240 is amazingly complex.
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Offline HoosierBrew

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Re: Belgian Candi Syrup: Homemade vs. Commercial | exBEERiment Results!
« Reply #24 on: March 16, 2016, 03:44:13 pm »
The 240 is amazingly complex.


Awesome to hear, Denny. I'm not surprised. Cannot wait to use it - I'm jumping straight to 1.100 quad.
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Offline euge

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Re: Belgian Candi Syrup: Homemade vs. Commercial | exBEERiment Results!
« Reply #25 on: March 16, 2016, 03:50:06 pm »


OK so now I will reattempt Denny's Chimaybe.

Last time it was Chi-definitely-not. And my fault as well.
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Offline homoeccentricus

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