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Old 11-25-2011, 05:09 PM   #21
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To piggyback on the candi sugar question: will it affect the taste of the beer, or just bump up the fermentable sugars? I assume I've had beer brewed with candi sugar, but I'm not certain. A lot of New Belgium styles (1554, Snow Day) seem to have a sweet finish......could this be the culprit? I've heard most of the Beligian ales use it in the process.


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Old 11-25-2011, 05:16 PM   #22
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Quote:
Originally Posted by guinnessface View Post
To piggyback on the candi sugar question: will it affect the taste of the beer, or just bump up the fermentable sugars? I assume I've had beer brewed with candi sugar, but I'm not certain. A lot of New Belgium styles (1554, Snow Day) seem to have a sweet finish......could this be the culprit? I've heard most of the Beligian ales use it in the process.
Candi will bump up the ABV, but will also add a slight bit of flavor, in proportion to how dark the candi is. Not really a lot of sweetness, as the sugar will be converted, but the "other" parts of the flavor, more caramel/molasses flavor. It will also thin out the beer a bit, but with all the other malt it's still going to be chewy.

Here's another thread with some discussion on candi sugar.


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Old 11-25-2011, 06:37 PM   #23
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Quote:
Originally Posted by SilverZero View Post
Candi will bump up the ABV, but will also add a slight bit of flavor, in proportion to how dark the candi is. Not really a lot of sweetness, as the sugar will be converted, but the "other" parts of the flavor, more caramel/molasses flavor. It will also thin out the beer a bit, but with all the other malt it's still going to be chewy.

Here's another thread with some discussion on candi sugar.
Awesome, thanks.
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Old 11-26-2011, 12:40 PM   #24
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Quote:
Originally Posted by guinnessface View Post
To piggyback on the candi sugar question: will it affect the taste of the beer, or just bump up the fermentable sugars? I assume I've had beer brewed with candi sugar, but I'm not certain. A lot of New Belgium styles (1554, Snow Day) seem to have a sweet finish......could this be the culprit? I've heard most of the Beligian ales use it in the process.
In the beers I've had with candi sugar (including Stone's 15th Anniversary Ale), it adds kind of a brown sugar/molasses flavor. Mostly, it just boosts fermentables.

Sounds like a good recipe, and it's cool that you got feedback from the brewery!
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Old 11-28-2011, 12:45 AM   #25
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Ok, so I was lazy this weekend and had company, so didn't get this brewed, but will try to do it when I get home Thursday. I also forgot to put Mitch's notes up, but will try to do it when I get off of this airplane.

The LHBS I went to Friday didn't have carafe III, but did have black patent. Anyone think that would work alright if I just mashed it for the last 10 minutes or so? If not, I drive by several other shops on the way home from the airport and can grab the carafe III Thursday.
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Old 11-28-2011, 02:07 AM   #26
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Black patent would add a significant flavor difference compared to carafa III - adding it late to the mash is more for avoiding the astringent flavors associated with highly roasted malts rather than the roastiness itself. Dingemanns makes a de-bittered black malt that is probably the closest thing to Carafa III. Also, Briess makes a malt (blackprinz perhaps?) that is along the same lines - color without much flavor.
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Old 11-28-2011, 07:37 PM   #27
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Heading over to pick stuff up right now. Planning on brewing it, along with a BIPA on Wednesday.
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Old 11-28-2011, 08:35 PM   #28
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Subscribed and awaiting a verdict...I need to sit this beer and an Arrogant Bastard down and have a hard talk about which is better...

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Old 11-28-2011, 09:06 PM   #29
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I really would like to see what Mitch said - Personally, after looking at all of Stone's published recipes, 10% crystal seems waaaay too much. Being of such a high OG, there will already be lots of residual sweetness, even with higher attenuation, and IMHO, all that crystal will make this too cloying of a beer. For example, Stone's Old Guardian barleywine only has 4% crystal total and attenuates fairly dry with such a high OG (1.103 down to 1.016). Similarly, Stone's last Black IPA (Sublimely Self-Righteous) finishes around 1.016 as well.

Personally, I would shoot for less Crystal malt and a lower OG, more dryer and less like a barleywine.
I wanted to see his actual response b/c it seems his response differs from the ingredients listed on Stone's official blog: The Stone Blog Stone 15th Anniversary Escondidian Imperial Black IPA

That's why I'm curious if there is actually any dark candi sugar in recipe, rather than a suggestion from him to make it more fermentable, given you have 10% crystal malts in your recipe.

Edit: Just found a posting by Mitch about 11-11-11 where the percentages of the beer are given; 4% CaraBohemian (only other Stone recipe I can find where this particular malt is used). http://blog.stonebrew.com/?m=201111
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Old 11-28-2011, 11:29 PM   #30
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I must brew this beer. This is up there with my favorite of all time. Can't wait for the updates on this thread.


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