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Old 10-05-2007, 07:56 PM   #21
Vermicous
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Belgian recipes are the only time I would ever advocate cane/corn sugar.

Let us know how it comes out. I would love to hear from anyone who has used both corn sugar and invert sugar to see how it differs in the end product.



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Old 10-06-2007, 01:03 AM   #22
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I have tried both, no real big difference to me. I have not used plain table sugar though, and I don't think I would. For the next batch I will try make "candi" sugar.



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Old 10-06-2007, 03:33 AM   #23
Ó Flannagáin
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Making some candi sugar right now. I'll tell ya, 50 cents a pound is way better than 5 or 6 bucks a pound. Here's my updated recipe:

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.079 SG
Estimated Color: 7.0 SRM
Estimated IBU: 33.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
11.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 72.13 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 6.56 %
1.00 lb Wheat Malt, Ger (2.0 SRM) Grain 6.56 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 1.64 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 1.64 %
0.25 lb Caravienne Malt (22.0 SRM) Grain 1.64 %
1.00 oz Styrian Goldings [5.40 %] (75 min) Hops 15.0 IBU
1.00 oz Hallertauer [4.80 %] (60 min) Hops 12.8 IBU
0.50 oz Styrian Goldings [5.40 %] (20 min) Hops 4.3 IBU
0.50 oz Hallertauer [4.80 %] (5 min) Hops 1.3 IBU
1.50 lb Candi Sugar, Clear (0.5 SRM) Sugar 9.84 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) [StarYeast-Ale


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 13.75 lb
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 17.19 qt of water at 161.4 F 150.0 F
10 min Mash Out Add 11.00 qt of water at 200.2 F 168.0 F

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Old 10-06-2007, 12:19 PM   #24
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Seefresh,

How did the sugar turn out?

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Old 10-06-2007, 12:26 PM   #25
Ó Flannagáin
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Quote:
Originally Posted by the_Roqk
Seefresh,

How did the sugar turn out?
We'll see, I let it sit int he fridge overnight. It's really hard, I just need to scrapeall the wax paper off which is kind of a pain.
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Old 10-06-2007, 12:35 PM   #26
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Hey I found your other thread and posted.

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Old 10-06-2007, 01:14 PM   #27
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Quote:
Originally Posted by seefresh
We'll see, I let it sit int he fridge overnight. It's really hard, I just need to scrapeall the wax paper off which is kind of a pain.
Try using parchment paper. It peels right off.
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Old 10-06-2007, 08:42 PM   #28
Ó Flannagáin
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Recipe changed again, went to the brew closet and can't find my aromatic... I KNOW I got a 5lb bag a couple weeks ago, so wierd. Anyway, new and final recipe... it's mashing now at 150.7F

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.079 SG
Estimated Color: 7.0 SRM
Estimated IBU: 33.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
11.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 72.13 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 6.56 %
1.00 lb Wheat Malt, Ger (2.0 SRM) Grain 6.56 %
0.66 lb Biscuit Malt (23.0 SRM) Grain 1.64 %
0.33 lb Caravienne Malt (22.0 SRM) Grain 1.64 %
1.00 oz Styrian Goldings [5.40 %] (75 min) Hops 15.0 IBU
1.00 oz Hallertauer [4.80 %] (60 min) Hops 12.8 IBU
0.50 oz Styrian Goldings [5.40 %] (20 min) Hops 4.3 IBU
0.50 oz Hallertauer [4.80 %] (5 min) Hops 1.3 IBU
1.50 lb Candi Sugar, Clear (0.5 SRM) Sugar 9.84 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) [StarYeast-Ale


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 13.75 lb
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 17.19 qt of water at 161.4 F 150.0 F
10 min Mash Out Add 11.00 qt of water at 200.2 F 168.0 F



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