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Old 07-04-2012, 10:41 AM   #71
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Originally Posted by ultravista
Has anyone made their own dark candi syrup? How many pounds of sugar will I need to make 3 pounds of candi? Am I better off buying the stuff or making it?
The opinions I have read make it seems like Belgin Syrup is exponentially better if purchased vs homemade.
As for how to do it, from what I know you boil any simple sugar with some acid like lemon juice or the like until you get a color you like.

Never did it myself though.
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Old 07-09-2012, 12:17 PM   #72
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i tried searching for an answer, and i know for sure a ton of belgians have that tiny percent of corn/maize, but... why?

just curious what <4% flaked corn would contribute that couldnt simply be replaced with basemalt or sugar

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Old 10-09-2012, 10:41 PM   #73
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Default Bottles


Silly question here, but are you all botteling with normal caps or corking? I don't see why carbing to less than 3 volumes would require corks? Thanks.

JG

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Old 10-11-2012, 01:49 PM   #74
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I use normal caps. They work just fine.

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Old 10-12-2012, 02:12 PM   #75
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Default Grain bill effeciency


To the OP: Is your grain bill for a 70% effeciency? Thanks man.

Joe

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Old 10-14-2012, 12:30 PM   #76
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Yes 70% is what it's based on, enjoy!

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Old 10-14-2012, 08:44 PM   #77
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Going to try this out soon! Love Rochefort! I thought there was around 5% wheat in the Rochefort recipes... I was listening to a podcast by the homebrewchef and and I swore he said there was 5% wheat in the recipes... you know, good for the monks and all. I can't find the podcast atm but anyone hear this?

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Old 10-15-2012, 07:43 PM   #78
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http://www.homebrewchef.com/Inside_Rochefort.pdf
Page 30 - 5% wheat starch. I'm guessing you could sub out the flaked corn for the wheat?
Any ideas?
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Old 10-16-2012, 11:50 AM   #79
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Quote:
Originally Posted by Matteo57
http://www.homebrewchef.com/Inside_Rochefort.pdf
Page 30 - 5% wheat starch. I'm guessing you could sub out the flaked corn for the wheat?
Any ideas?
I would guess that your on the right track. The use of wheat starch is mentioned in Brew Like A Monk as a Rochfort ingredient that is used in the mash in place of sugar as an adjunct.
Pg 64 in BLaM says they use a small percentage of wheat starch where they used to use corn because they feared GMO's. That indicates its been a very recent change in their recipe.
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Old 10-17-2012, 01:21 AM   #80
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Quote:
Originally Posted by MagicLarry View Post
10.92 lb Pilsner (2 row) Belgian (2.0 SRM) 70.24%
1.73 lb Caramunich Malt (46.0 SRM) 11.13%
0.58 lb Corn, Flaked (1.3 SRM) 3.75%
0.58 lb Special B Malt (114.0 SRM) 3.75%
0.23 lb Carafa special dehusked (302.0 SRM) 1.47%
1.50 lb Dark Belgian candy sugar (100 SRM) 9.65 %
1.73 oz Styrian Goldings [4.20%] Boil 60 min
0.75 oz Hallertauer Hersbrucker [3.50%] Boil 30 min
0.39 oz Hallertauer Hersbrucker [3.50%] Boil 5 min
0.38 oz coriander seed Boil 5 min (Crush first)

MASH PROFILE

Protein rest Add 12.64 qt water at 156.2F to get 142F for 30min
Saccrification Add 11.23 qt water at 170.2F to get 154F for 60 min
Mash out Add 9.83 qt water at 205.6 to get 168F for 5 min
Begin Vorlauf then drain Mash Tun
Sparge with 0.73 gallons of water at 168F

Carb with 4.83 oz corn sugar

This is the award winning recipe by Hermann Holtrop from a Rochefort 8 clone comp that was held in the Netherlands. I think it's very close to the original Rochefort 8. A little darker then the original, but just as tasty... enjoy! If you can't find Carafa Special, Carafa l (337.0 SRM) will work well but will be a bit darker so scale back a bit.
Are you batch sparging or fly sparging this?
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