SethMasterFlex
Well-Known Member
This weekend I'm brewing Candi Syrup Inc.'s clone of Westvleteren 12.
http://www.candisyrup.com/recipes.html
They state that Westvleteren 12 has subtle leather and brown sugar notes. They say that they were not able to obtain these flavors from a traditional single or double decoction. Rather, they achieved this flavor profile by using a "rapid" single decoction, which browned (not burned) the malt:
8 lbs Pale Malt
7 lbs Pils
3 lbs D-180 Candi Syrup
1.090
Protein Rest - 122F 25 mins
Sacch rest - 157 90 mins
Mash Out (2gallons) - 165 10 mins
A few questions on this:
1) Does this mean turn the burner up as high as it goes to reach boiling quicker?
2) Am I to assume that they did not perform a sacch rest on the decocted portion or a very short one?
3) If that's the case, is there enough enzymes left in the mash to fully convert everything?
4) Only a beta sacch rest is done on the mash. Wouldn't this leave too many unconverted sugars in a big beer like this, or does the 3lbs of syrup balance this out.
Thanks to anyone who can shed some light on this.
http://www.candisyrup.com/recipes.html
They state that Westvleteren 12 has subtle leather and brown sugar notes. They say that they were not able to obtain these flavors from a traditional single or double decoction. Rather, they achieved this flavor profile by using a "rapid" single decoction, which browned (not burned) the malt:
8 lbs Pale Malt
7 lbs Pils
3 lbs D-180 Candi Syrup
1.090
Protein Rest - 122F 25 mins
Sacch rest - 157 90 mins
Mash Out (2gallons) - 165 10 mins
A few questions on this:
1) Does this mean turn the burner up as high as it goes to reach boiling quicker?
2) Am I to assume that they did not perform a sacch rest on the decocted portion or a very short one?
3) If that's the case, is there enough enzymes left in the mash to fully convert everything?
4) Only a beta sacch rest is done on the mash. Wouldn't this leave too many unconverted sugars in a big beer like this, or does the 3lbs of syrup balance this out.
Thanks to anyone who can shed some light on this.