Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Belgian Quadrupel recipe translation
Reply
 
LinkBack Thread Tools
Old 12-07-2012, 04:48 PM   #11
bbarnumboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Everett, Washington
Posts: 54
Liked 8 Times on 8 Posts
Likes Given: 14

Default

Thanks for the help guys. I am going with Candi sugar from the Homebrew shop and I will add it at the beginning of the boil to help said melanoiden. I am going to to probably use 1.5 lbs of sugar instead of the 1. I will go with the fruitier of the yeast, being the WLP500

Think 2 lbs of sugar is overdoing it?

thanks for all of the help guys.

__________________
bbarnumboy is offline
 
Reply With Quote Quick reply to this message
Old 12-07-2012, 05:23 PM   #12
JordanThomas
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Grand Rapids, Michigan
Posts: 889
Liked 82 Times on 77 Posts
Likes Given: 426

Default

This BYO article again recommends adding the syrup towards the end of the boil: http://byo.com/stories/wizard/articl...an-candi-sugar

__________________
JordanThomas is offline
 
Reply With Quote Quick reply to this message
Old 12-07-2012, 05:52 PM   #13
BudzAndSudz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Boulder, Co
Posts: 447
Liked 32 Times on 31 Posts
Likes Given: 85

Default

2lbs of sugar won't even be close to overdoing it.

Again though, the "Belgian candi sugar" they sell you at your LHBS is literally just refined sugar (the same crap you buy at the grocery store) but for 10x the price. It's exactly the same. I highly urge you to go with something like turbinado so you can get some nice flavors and still save money. It's also available literally everywhere.
If you want to be super authentic, go with beet sugar. It's most white sugar at supermarkets, an exactly what they use in Belgium. I guarantee none of those Trappist monasteries use candi-sugar, it's a scam.

__________________
BudzAndSudz is offline
 
Reply With Quote Quick reply to this message
Old 12-07-2012, 05:54 PM   #14
BudzAndSudz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Boulder, Co
Posts: 447
Liked 32 Times on 31 Posts
Likes Given: 85

Default

Quote:
Originally Posted by JordanThomas View Post
This BYO article again recommends adding the syrup towards the end of the boil: http://byo.com/stories/wizard/articl...an-candi-sugar
I'm sure it's a tomato/tomahhhto kind of thing

Jamil Zainasheff and Gordon Strong both advocate for the beginning of the boil, but beer is beer and it will be good, so go for whatever you really want. Just be sure to adjust your IBU's to compensate for the changed hop utilization.
__________________
BudzAndSudz is offline
JordanThomas Likes This 
Reply With Quote Quick reply to this message
Old 12-07-2012, 06:24 PM   #15
beergolf
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
beergolf's Avatar
Recipes 
 
Join Date: Jan 2011
Location: collingswood, nj
Posts: 4,019
Liked 373 Times on 304 Posts
Likes Given: 117

Default

Quote:
Originally Posted by BudzAndSudz View Post
Candi sugar is an overpriced joke. Go with turbinado, jaggery, or just plain table sugar. Seriously. And yes, you could go as high as 20% on the sugar to help reach that og and dry out the finish.

Wlp500 is delicious, but I like 530 more for triples. 550 is also good. Really just pick a number, They're all delicious.
The OP mentioned candi syrup not candi sugar. If it is in fact a dark syrup then the flavor you get from D-180 or D-2 is much different than the sugars you mentioned.
__________________
beergolf is offline
BudzAndSudz Likes This 
Reply With Quote Quick reply to this message
Old 12-07-2012, 06:28 PM   #16
helibrewer
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
helibrewer's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Santa Rosa, CA
Posts: 3,234
Liked 195 Times on 174 Posts
Likes Given: 47

Default

There is a difference between Candi sugar and table sugar. Table sugar is sucrose (glucose+fructose). Candi sugar is derived from sucrose but exists as the separate glucose and fructose sugars (an invert sugar). When yeast metabolize sucrose they must create the enzyme invertase to do so. With Candi sugar this enzyme creation is not necessary or required.

Some say that using candi sugar instead of table sugar produces less stress on the yeast since they don't have to produce an enzyme to hydrolyze it. But how knows......

__________________
Something is always fermenting....
"It's Bahl Hornin'"

Primary:
Brite Tank/Lagering:
Kegged: Hefeweizen, Chocolate Hazelnut Porter, Kumquat Saison, Tart Cherry Cider, Belgian Tripel, Maibock Bock, Ommegang Abbey Ale Clone, Belgian Golden Strong, German Pils (WLP830)
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck:
My Site: www.restlesscellars.com
helibrewer is offline
 
Reply With Quote Quick reply to this message
Old 12-07-2012, 06:42 PM   #17
Obliviousbrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Benidorm, Alicante/Spain
Posts: 1,571
Liked 228 Times on 159 Posts
Likes Given: 168

Default

Yup what i don´t understand is this: to make and invert sugar from table sugar you need heat and an acid. When you add table sugar to the boiling wort, you already have the heat and the wort is more acidic than plain water, woulnd´t the table sugar invert anyway?

__________________
Obliviousbrew is offline
 
Reply With Quote Quick reply to this message
Old 12-07-2012, 07:00 PM   #18
BudzAndSudz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Boulder, Co
Posts: 447
Liked 32 Times on 31 Posts
Likes Given: 85

Default

Quote:
Originally Posted by beergolf View Post
The OP mentioned candi syrup not candi sugar. If it is in fact a dark syrup then the flavor you get from D-180 or D-2 is much different than the sugars you mentioned.
Well actually no, the OP says candi sugar, but syrup was mentioned later by a different poster. I agree with you though, syrup is a different beast, and in that case I can support the decision.

As far as invert sugar goes, I've read time and time again that the sugar rocks sold at LHBS are a waste of money. Syrups, go for it, sugar, you can find the same for cheaper.
__________________
BudzAndSudz is offline
 
Reply With Quote Quick reply to this message
Old 12-07-2012, 07:20 PM   #19
bbarnumboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Everett, Washington
Posts: 54
Liked 8 Times on 8 Posts
Likes Given: 14

Default

I plan to use a D2 dark syrup. What exactly did you mean by Just be sure to adjust your IBU's to compensate for the changed hop utilization.

__________________
bbarnumboy is offline
BudzAndSudz Likes This 
Reply With Quote Quick reply to this message
Old 12-07-2012, 07:44 PM   #20
BudzAndSudz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Boulder, Co
Posts: 447
Liked 32 Times on 31 Posts
Likes Given: 85

Default

Higher gravity wort provides a more difficult environment for alpha acids to isomerize during the boil, and the higher OG masks the perceived IBU's. So if you add sugar at the start of the boil you need to add more hops to concentrate and if you add it at the end, you'll need less of your 60-90 minute bittering hops since your pre-boil gravity will be lower. I'm spotty on the calculations but with some research I'm sure you can find an equation.

__________________
BudzAndSudz is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Quadrupel recipe input phenry Recipes/Ingredients 2 01-18-2012 11:14 PM
Favorite yeast for a quadrupel / Belgian dark strong? Nateo Fermentation & Yeast 7 01-19-2011 06:54 PM
My Musings Of A Recipe For A Quadrupel coryforsenate Recipes/Ingredients 1 08-11-2009 03:38 PM
Quadrupel recipe korndog Recipes/Ingredients 12 01-27-2008 09:47 AM
Quadrupel recipe thebikingengineer Recipes/Ingredients 12 05-19-2007 12:13 AM