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Old 08-30-2011, 06:25 AM   #11
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What score did it get, out of curiosity.

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Old 08-30-2011, 08:06 PM   #12
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38. I included the score in the bottom of the first post. I don't remember what the scores were from the individual judges though.

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Old 08-30-2011, 10:43 PM   #13
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Don't know how I missed that. Nice work, and a good looking recipe. I have yet to brew my 1st BGS, but this recipe looks pretty much exactly how I'd go about it.

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Old 06-11-2012, 03:10 AM   #14
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Brewed this up tonight. Substituted store bought amber candi syrup and added 2 lbs grain to make up for efficiency. Ended up at 1.090 OG. Looking forward to this one !

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Old 06-14-2012, 02:27 PM   #15
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Awesome! Let me know how it comes out for you.

I still have a bottle or 2 of this in my fridge. Waiting for a special occasion to break into them. Then I'll actually need to brew up another batch of this soon as well!

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Old 06-22-2012, 12:59 PM   #16
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when do you add the candi syrup in the brewing process? into the BK or fermentor? or some other time.. i've adapted your recipe a bit to give it a try.. thanks for the building blocks :-)

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Old 06-25-2012, 12:26 PM   #17
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I added mine right at the end of the boil. Turned off the burner, dumped the candi syrup in, gave it a stir, then started the chiller.

Lots of people mention not adding it until later on during fermentation, but i didn't have any troubles getting it to dry out so i don't think it really matters.

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Old 08-25-2012, 11:13 PM   #18
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I bottled this today. Ended up a bit darker than the picture, the hydrometer sample tasted raisin-y with little banana. We'll see how it carbs up. Also had quite an alcohol bite, I calculated approx 10.8 % abv. Hopefully this will mellow.

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Old 08-27-2012, 03:24 PM   #19
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It definitely starts out quite strong. After a couple months it starts to mellow out. What temp did you ferment at?

I didn't really get any raisin note on mine, perhaps that was due to the different candy syrup? This is color of the homemade syrup that i used.

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Old 08-28-2012, 01:06 AM   #20
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It fermented between 72 - 75 degrees room temperature, and it sat in secondary for 5 weeks or so at at 75-78, so maybe not enough temperature to get a good Belgian flavor. I have to think the raisin flavor is from the sugar. It was a lot darker than i thought it would be. The hydro sample reminded me of the chimay grand reserve, not near as good, but it had that same sort of flavor.

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