"Alternative" sugars for dark Belgians?

[brownni5]

I'm planning a couple Belgians coming up - a dubbel and a dark strong. Having trouble deciding which sugars to go with. Of course D 45/90/180 would be the easy call, but I rarely go with easy (read: expensive). I'm looking for added complexity, so table sugar is out of the mix. Anyone make a Dubbel or BDS after reading Mosher's Radical Brewing? Or use his invert syrup recipe from Brew Like A Monk? Some of the inversion recipes I see online look scary (high temps and lye!) and get somewhat mixed reviews, but I have easy access to piloncillo, turbinado, Demerara, and of course molasses etc. My Tripel with Demerara was a disaster - the next one is getting table sugar - but those sorts of flavors might work ok in a darker beer. Thoughts? Experiences?

 

[deadwolfbones]

I used a mix of D-90 and D-180 in my quad and I think I went too heavy on the D-180. Has an almost savory taste to it. So my advice would be to tread lightly.

I'm planning on doing a dark saison with date sugar soon. Will report back on how that goes.

 

[dx250]

I just made #3 invert using raw cane sugar and citric acid at 240f for 3.5 hours. It came out a very dark red/brown.

 

[Derp]

It's easy to make invert sugar without using lye:

https://www.homebrewtalk.com/forum/threads/made-simple-invert-sugars-jeff-alworths-method.628857/

 

[@RoyalGallon]

I was going to recommend d the same as Derp - make your own.

I add in lime juice which give a bit of protein and reduces the pH which gives a more flavoursome product than just heating sugar alone.

The longer you hear it the darker it’ll get - make it just as you like it.

 

[505-Brewer]

Piloncillo sugar w dehusked darker malts.

 

[IslandLizard]

Consider making your own candi syrups:
20-lb-of-sugar-and-a-jar-of-yeast-nutrient
Read the last few pages in that thread too.

I use high gravity beer wort instead of water and like the results much better, more complexity.

Cooking up to D-45 or even D-90 is very attainable, even for a novice with some practice, a good reliable and accurate thermometer (e.g, Thermapen) and a sense of the process. The higher, the more challenging, although a homemade "D-120" turned out delicious.
D-1, D-5 are very simple, quick, and easy; D-45 is good practice before moving onto D-90.

Now D-180 or higher are a true challenge, and takes quite a bit of time and practice with plenty of trial and error. I can get close to a D-180 (possibly even better tasting without it being that dark). D-240 is still out of reach here, and IMO not needed in a Belgian Dark Strong. Even D-180 can be too acrid.

Regular white cane table sugar works fine. You could use any raw sugars if you want. The impurities can add more character and depth during the cooking process.
Do not use any "brown" sugars, as molasses needs to be avoided here (and in beer in general).

Here's a slightly different approach by RyanBrews.

More importantly:
Belgian Dark Strongs need lots of good healthy yeast (large starters), oxygenation when pitching, and patience, from controlled ferm temps and sugar/syrup/nutrient doping during fermentation to aging (bulk or bottle).

So, since it may take a year or longer to taste the ultimate results, maybe it's best using the commercial syrups if you're feeling you can't quite get them right yourself. Also buying a pack of D-90 and D-180 will give you a good comparison to what to aim for when trying to concoct them yourself.

 

[Big Monk]

I love the sugars made by Florida Crystals. They are a food product sold in most stores. Thier Raw Cane Sugar is a slightly darker table sugar, thier Turbinado is great for blending with dark syrups, and they make a liquid invert syrup version of thier Raw Cane Sugar that is dynamite.

I use D45 and D90 when syrups are called for. I’m not the biggest fan of D180.

I try not to get too wacky with sugars. I use what I’ve found works and since I really only brew Trappist style ales I’ve had a good amount of tasting to know what those sugars are.

My beers typically go grain to glass in 9-18 days and are prime by about a month grain to glass so I really get the chance to adjust on the fly for the next batches.

Good luck and check our Florida Crystals. It’s good stuff.

 

[filthyastronaut]

I find turbinado with a judicious blend of specialty malts is wonderful in Dubbels and Dark Strongs.

 

[Big Monk]

I find turbinado with a judicious blend of specialty malts is wonderful in Dubbels and Dark Strongs.

I find this in line with what I’ve seen as well. I like cara malts like Carahell, CaraBelge, Caramunich, CaraBohemian, and Special B too much to make only base malt/syrup beers. I also love aromatic malts.

I like to mix sugars as well and you’ll often see me draft a recipe that blends cane and Turbinado sugars or Turbinado and dark syrups.