Originally Posted by saq
Nice, I'm down for brewing another batch and letting you know how it turns out.
What are the details on your product you are aiming for? SRM? Flavor profile?
saq, that's the interesting part. We have the ability to target SRM exactly based on the thermal process we've trialed. We will likely not be naming our Syrups after the Belgian imports. The SRM will initially be slightly darker by design. The D2 will become D180 at 180 SRM. D1 will become D90 as expected.
Flavor profiles will be richer and more up front on the palate. They have dried-fruit, fig, prune, caramel, dark-toffee, coffee, and dark chocolate flavors.
Also, we've found that the flavor profiles are so rich that you can use 15%-20% less syrup if you choose and still get the intense flavor profile. This will give the home-brewer more leeway if the gravity comes up a point or two high due to an unexpected bump in BH efficiency.