Candi Sugar equivalent

[WaltG]

So I'm looking at this recipe http://www.candisyrup.com/uploads/6/0/3/5/6035776/gulden_draak_9000_clone_-_040.pdf which calls for 3lb if thier d-45 candi syrup. Would that go pound for pound conversion to Brewcraft Belgian Candi Sugar?

View attachment 1457815375198.jpg

 

[WaltG]

Also...when do I add sugar and what's mash temp?

 

[Big Monk]

The syrups are going to have an altogether different flavor. If the color component is your goal than you could definitely match them. If flavor is what your after then trying to source the syrup is going to be your best bet.

 

[Big Monk]

Also...when do I add sugar and what's mash temp?

You can add sugar to the boil, which is what most of the CSI recipes call for I believe.

 

[IslandLizard]

Instead of those candy sugar chunks you may as well use regular sugar, cane or beet, and save yourself $18. The yeast will gobble it all up, it's not picky when it comes to sugar.

Or you can make your own syrup. Takes about 45 minutes to an hour to get to D-45 color with a similar, but not exactly the same, flavor. For 3 pounds it's worth the time and journey.

Candi Syrup by Ryan

Candi Syrup by @SnickASaurusRex

I usually add all sugar products after most of the fermentation has subsided.

 

[Big Monk]

For me there is no time or cost savings in attempting my own syrup. YMMV.

 

[dwhite60]

You can make your own with table sugar and some lemon juice. Google is your friend.

All the Best,
D. White

 

[LLBeanJ]

Just make your own syrup. Everyone should try it at least once. It won't be quite the same as CSI, but it will be close enough. It will be better than the rocks and you can say you made it yourself.

https://www.homebrewtalk.com/showthread.php?t=114837

D-45 would be light to medium amber, I would think.

The recipe calls for a 3-step mash @ 124°F, 153°, & 162° for the rest durations specified. The final 174° mash-out step is optional (unless you're fly sparging, in which case I'd do it).

 

[WaltG]

So my OG came out to 1.117. Is that an issue?

 

[LLBeanJ]

Maybe, maybe not. This recipe is already considered high gravity, so what's a little higher, right? If you're using the WLP510 strain as called for in the recipe or one of the other Belgian strains that are tolerant of high gravity brews, you should be okay, though with all other things being equal, if your yeast attenuates to the same % @ 1.117 as it would with recipe's intended 1.096 OG, your FG is going to be higher by 4 or 5 points, so 1.018 instead of 1.014 per the recipe. For a big beer like this, I doubt you would notice. Hopefully, you get a nice and strong fermentation and the yeasts attenuate as expected. All that simple sugar in the recipe should definitely help and I wouldn't be surprise if it actually finishes lower than 1.014 because of it. Also, temp control during fermentation is going to be crucial for the first few days. It would @ 1.096, as well, but a little more so @ 1.117. If you allow this one to get away from you it could be a esters and fusels bomb.

Did you make a nice big starter for this brew?

 

[WaltG]

Yeast was WLP545 (It was on sale). Here I am 10hrs in.

View attachment 1458323721751.jpg

 

[WaltG]

Right now I'm set at 70f. Should I go a bit lower since this fermentation should put off alot of heat? My controller is in water bath, not in a thermowell.

 

[LLBeanJ]

Looks good. Leave the temp where it is. Belgian yeasts do not like to have their temp reduced; they'll often fall out and go to sleep if that happens even just a little. Just hold it where it is and once you're about 36-48 hours in, you can remove temp control and let it them take it wherever they want. Due to the OG, this brew is going to have to age for quite some time - I'd say a good 6 months or so, maybe longer (Edit: I see the recipe says 12 months for conditioning time - not surprising at all).