[duelerx]

This syrup really got my attention for a future tropical stout i am planning to brew, anyone have experience using this syrup?, how strong is it?.

[denny]

Yeah, I got a 50 lb. jug so I've used it quite a bit.  Lots of coffee/chocolate flavor to it, as opposed to the D180 which is more fruity.  When you say "how string is it", what do mean?  Flavor?  It's a very strong flavor.  Even has a tiny bit of a burnt quality to it, which works well in some styles.

[duelerx]

When you say "how string is it", what do mean?  Flavor?  It's a very strong flavor.  Even has a tiny bit of a burnt quality to it, which works well in some styles.

Hello Denny, exactly i meant strong flavor. do you think adding 1lb could overpower the flavor of the beer?.

[denny]

When you say "how string is it", what do mean?  Flavor?  It's a very strong flavor.  Even has a tiny bit of a burnt quality to it, which works well in some styles.

Hello Denny, exactly i meant strong flavor. do you think adding 1lb could overpower the flavor of the beer?.

I use a lb. in a BDSA.  I wouldn't say it overpowers the flavor, but it defines it.  I guess you'd have to tell me what kind of flavors you're going for in order for me to know how to answer.

[duelerx]

When you say "how string is it", what do mean?  Flavor?  It's a very strong flavor.  Even has a tiny bit of a burnt quality to it, which works well in some styles.

Hello Denny, exactly i meant strong flavor. do you think adding 1lb could overpower the flavor of the beer?.

I use a lb. in a BDSA.  I wouldn't say it overpowers the flavor, but it defines it.  I guess you'd have to tell me what kind of flavors you're going for in order for me to know how to answer.

Sure, my plan is brewing a Tropical Stout and i am looking for the molasses, licorice, dark fruit, or dried fruit flavor.

[denny]

Sure, my plan is brewing a Tropical Stout and i am looking for the molasses, licorice, dark fruit, or dried fruit flavor.

You won't get much fruit from the 240.  More coffee and and chocolate.

[BrewBama]

Interesting you've found no fruit. The website says "D-240 Candi Syrup is the richest and darkest candi syrup available on the market. Created to have a rich smooth palate, D-240 is a triple-dark syrup with hints of dark raisin, extra dark stone fruit and a roasted dark caramel back-palate. For ales that require full body and indescribable flavor that will set your ales apart."  I can see where their description of 'roasted dark caramel' could be considered coffee and chocolate.

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


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[denny]

Interesting you've found no fruit. The website says "D-240 Candi Syrup is the richest and darkest candi syrup available on the market. Created to have a rich smooth palate, D-240 is a triple-dark syrup with hints of dark raisin, extra dark stone fruit and a roasted dark caramel back-palate. For ales that require full body and indescribable flavor that will set your ales apart."  I can see where their description of 'roasted dark caramel' could be considered coffee and chocolate.

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


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I guess I wouldn't say no fruit at all, but not like the lighter ones.  I think dark raisin pretty much hits it.

[John]

Denny,

I know this thread is old but I am brewing a Belgian Dark Strong tomorrow.  I was planning on using 2# of D-240 with a simple grain bill of Pilsen and Munich malt in order to let the flavor of the D-240 do most of the work.  Do you think 8.3% of my fermentables is too high for the D-240?  I have read others using like 8 oz for a 5 gallon batch. By batch will be 6 gallons with 16# pilsen and 6# light munich malt.

[denny]

Denny,

I know this thread is old but I am brewing a Belgian Dark Strong tomorrow.  I was planning on using 2# of D-240 with a simple grain bill of Pilsen and Munich malt in order to let the flavor of the D-240 do most of the work.  Do you think 8.3% of my fermentables is too high for the D-240?  I have read others using like 8 oz for a 5 gallon batch. By batch will be 6 gallons with 16# pilsen and 6# light munich malt.

I don't think it will be too much, but you'll be at what I consider the top end.  The amount of Munich should balance it nicely.

[James K]

When you say "how string is it", what do mean?  Flavor?  It's a very strong flavor.  Even has a tiny bit of a burnt quality to it, which works well in some styles.

Hello Denny, exactly i meant strong flavor. do you think adding 1lb could overpower the flavor of the beer?.

I use a lb. in a BDSA.  I wouldn't say it overpowers the flavor, but it defines it.  I guess you'd have to tell me what kind of flavors you're going for in order for me to know how to answer.

Sure, my plan is brewing a Tropical Stout and i am looking for the molasses, licorice, dark fruit, or dried fruit flavor.

You can make a tropical stout with chocolate malts and lactose. I have a recipe that used chocolate c-75 and black malt.

I always think Belgian style when it comes to candy sugar. You might not get the tropical qualities you’re looking for from d-240. I never used it though for a tropical stout. Just lighter versions in other beers.

[duelerx]

Just for the heads up, brewed this beer with D-90 and S-189 lager yeast and was one of my best stout i ever brewed, thanks for the suggestions of D-240.