Does anybody have experience with Candi Syrup d-240

[Remos112]

I am currently drinking a Dubbel with 1# of D90 and 1# of D180. It is a little dark for the style, and a bit roasty. I will use less next time.
If I were using 240, I would add it to the fermenter gradually, tasting after each dose fermented. Maybe 1/2# to start. That way you can gauge the result.

While that is a good point, I don't like the idea of opening the fermenter to 02 several times to add some more syrup. 1 LBS is now my baseline, looking forward tasting this batch, worse case scenario it will be too much a d-240 beer, but at least I would have a benchmark for the next brew.

 

[JohnSand]

I understand that, though I have done as many as three sugar feedings without any apparent ill effect.
If you have the fermenter space, you might split the batch and try different amounts of 240 in each.
I hope you have great results with your beer, let us know.

 

[Remos112]

I understand that, though I have done as many as three sugar feedings without any apparent ill effect.
If you have the fermenter space, you might split the batch and try different amounts of 240 in each.
I hope you have great results with your beer, let us know.

It is still chugging along nicely, I upped the temperature to 22c (this yeast likes it warm) and will let it ride a total of 3 weeks, will update as soon as I sample!

 

[Remos112]

Forgot to mention by the way that since I had higher then expected effiecency I didn't brew 5 gallons, but it was 5.6 Gallons, so baseline is 1 LBS per 5.6 Gallon, not a huge difference, still more than 10% extra dilution though.

 

[Remos112]

Took a gravity sample today, it's at 1.054, it smells exactly like the real Carolus I had just after, didn't taste it because at 1.054 it should be too sweet anyway, the smell is very promosing though!

 

[myndflyte]

Not to high jack the thread but I stumbled upon this 400 Lovibond candy syrup and a burnt stout recipe. They start with 0.5 lb in 5 gallons.

https://www.williamsbrewing.com/1-LB-400-LOVIBOND-BURNT-BELGIAN-CANDI-SYRUP-P3867.aspx?afid=14

 

[Remos112]

Not to high jack the thread but I stumbled upon this 400 Lovibond candy syrup and a burst stout recipe. They start with 0.5 lb in 5 gallons.

https://www.williamsbrewing.com/1-LB-400-LOVIBOND-BURNT-BELGIAN-CANDI-SYRUP-P3867.aspx?afid=14

Also good for fixing leaks in tar roofs. All kidding aside wow that stuff is dark. d-240 is 180 lovibond, so 1LBS would be almost as dark I guess?

 

[bassmang4]

Not to high jack the thread but I stumbled upon this 400 Lovibond candy syrup and a burnt stout recipe. They start with 0.5 lb in 5 gallons.

https://www.williamsbrewing.com/1-LB-400-LOVIBOND-BURNT-BELGIAN-CANDI-SYRUP-P3867.aspx?afid=14

I’d be curious if anyone has experience with this stuff. Placed an order with Williams yesterday and picked up a lbs of this on sale. Couldn’t pass up for $3.50 and no additional shipping. Now just need to figure what to do with it.

 

[myndflyte]

I’d be curious if anyone has experience with this stuff. Placed an order with Williams yesterday and picked up a lbs of this on sale. Couldn’t pass up for $3.50 and no additional shipping. Now just need to figure what to do with it.

I'd think that trying it in that stout they posted is probably a good place to start. I'd be interested in hearing what you decide to brew with it and how it turns out.

 

[Remos112]

I'd think that trying it in that stout they posted is probably a good place to start. I'd be interested in hearing what you decide to brew with it and how it turns out.

Syrup that dark and stout seems like a good match indeed! Please update us when you use it.

 

[Remos112]

This yeast is SLOOOOW. Sampled today after 8 days in the fernenter and I'm at 1.036 now. Tasted the sample, first thing that striked me is, it's very fruity although I only used 7gr bitter orange peels,and slighly sweet, not too surprising seeing the gravity. Upped the temperature to 24C and will let it go for two more weeks, more updates after that.

 

[bitteritdown]

Denny's used D-240, describes it as chocolate and coffee.

https://www.homebrewersassociation.org/forum/index.php?topic=30313.msg397202#msg397202

 

[Remos112]

Denny's used D-240, describes it as chocolate and coffee.

https://www.homebrewersassociation.org/forum/index.php?topic=30313.msg397202#msg397202

I’ve found that review already, But thanks anyway!

 

[Remos112]

The brew is still going slowly but surely, it is at 1.020 now and my dad tasting the sample said it is definitely Gouden Carolus like in flavour. Set the fermentation chamber now at 25C hoping the yeast will chew just a bit more, I am hoping to finish at 1.015 and bottle in a week.

 

[Remos112]

The beer has been sitting in 25C past days and last reading was 1.013, which would be 1.014 corrected to 20C Tasted it and it is pretty damn close to the original beer, in smell color and most importantly flavour. The beer tastes slightly too sweet, but since it is not carbonated and 25C isn't exactly serving temperature I think the final result will be very close to the orignal. If anybody is interressted I could post the tonight.

 

[Remos112]

 

[Remos112]

2 weeks in the bottle now, absolutely delicious and very close to the original!

 

[JohnnyBe]

2 weeks in the bottle now, absolutely delicious and very close to the original!

How is it tasting now that it has a little more age on it? Also do you mind posting the recipe you used for this?

 

[Remos112]

How is it tasting now that it has a little more age on it? Also do you mind posting the recipe you used for this?

Absolutely delicious! Very good, nice rich flavours, absolutely delicous.
About the recipe,
Here it is:
Recipe Type:
All Grain
Yeast:
Het Anker
Yeast Starter:
Yes
Additional Yeast or Yeast Starter:
no
Batch Size (Gallons):
5.3
Original Gravity:
1.076
Final Gravity:
1.014
Boiling Time (Minutes):
90
IBU:
20.1 Tinseth
Color:
53.3 EBC
Primary Fermentation (# of Days & Temp):
21 days 21-25C
Tasting Notes:

Really close to the original Gouden Carolus Classic
So a while back I have discovered this amazing beer called Gouden Carolus Classic and since I have been obsessed with it. I have literally spend days searching for information do's and don'ts and I finally came up with a recipe which I want to share with you guys today.

The yeast was harvested from bottles Hopsinjoor, and I really think it makes a difference in this brew, if you don't have access to this yeast, the Chimay , La Chouffe or Forbidden fruits yeast strains are supposedly good alternatives.

This recipe is for a 20Liter batch:
Fermentables:
4.7KG Belgian Pilsener Malt
0.7KG Carared Malt
0.4KG Flaked wheat
0.2KG Belgian Special B Malt
0.453KG D-240 Candi Syrup added the last minute of the boil

Mashing Schedule:
Mash in with18.5 L of 55.9C Water
Step 1 20 minutes@52C
Raise the temperature in 10 minutes to:
Step 2 20 minutes@62C
Raise the temperature in 10 minutes to:
Step 3 30 minutes@72C
Raise the temperature in 5 minutes to:
Step 4 15 minutes@77C
Drain the mash tun and sparge 2 times with 77C 5,95L water

Boil for 90 minutes and add:
Hops and spices:
15 grams Challengers flowers@ 60 minutes
15 grams Styrian Goldings flowers @ 30 minutes
7 grams of ground Coriander seeds @15 minutes
7 grams of bitter orange peel @ 15 minutes
1 whole star anise @5 minutes

Cool to 18 degrees and pitch yeast and let it rise to 21C
after 48 hours raise the temperature gradually to 25C (this yeast likes it warm)
OG:1.076
FG:1.014

The result is very close to the original Carolus, although that one is a tad sweeter, and this one is a bit more comples, for my second clone attempt I will use cassonade sugar instead of the d-240 and add a bit more anise(or boil it longer)
But all in all a very nice beer as it is!