Beer Forum

I got my 2lbs of Dark candi syrup yesterday from Justin and am now trying to find something to brew with it.

It seems all I'm coming across are Belgian Dark Strong recipies and while I don't have a problem brewing one of those, I'm wondering what other styles of beer this candi syrup might be good in.

I'm currently only brewing mini-mash and don't have a problem buying more candi syrup if I need to for whatever I'm going to brew. Part of my issue though, is that I only have 3 kegs and one of them is full of an 11.6% stout so I don't think I need to fill another one with a high octane belgian beer and I'd kind of like to brew something in the 5-7% alcohol range.

I'm pretty ignorant to all the styles still as I'm just working on getting my processes down (fermentation, transferring, kegging, serving) so any help will be appreciated.

oh, and if it matters, I'll be making a 5 gallon batch

Thanks

Matt

There were a lot of great dubbel recipes in a recent issue of zymurgy using various dark candi sugars.

I've been wanting to brew a full-bodied stout and throw a pound of the dark candi sugar in the boil. It'll bring the gravity up and lend the flavors typically associated with the dark sugar (which I think would be great in a milk stout).

Good luck, no matter what you decide.

Wutz wrote:I've been wanting to brew a full-bodied stout and throw a pound of the dark candi sugar in the boil. It'll bring the gravity up and lend the flavors typically associated with the dark sugar (which I think would be great in a milk stout).

Good luck, no matter what you decide.

I think those dark fruit/mellanoidins might work well in an impy stout. I think esp. if you're trying to brew esp. high gravity, it might help you get the right attenuation along with the right flavor.

Of course, it might make it too much. Why don't you brew it and tell us how it goes?

Along the lines of what everyone else is recommending... maybe do up a Belgian stout... I've heard of a few out there, never brewed one myself, but I'd probably do some combination of a export stout/dubbel and/or BDS recipe.

Enjoy, and let us know what you decide!

ApresSkiBrewer wrote:Along the lines of what everyone else is recommending... maybe do up a Belgian stout... I've heard of a few out there, never brewed one myself, but I'd probably do some combination of a export stout/dubbel and/or BDS recipe.

Enjoy, and let us know what you decide!

I find them to be very WEIRD tasting. I don't really enjoy the blend of flavors. I know some people who do. I also don't like amarillo hops mixed with belgian yeast, but Houblon Chouffe and CBL Xtra Gold are very popular beers. At the end of the day it's a fun experiment.

Dark saison, flanders oud bruin, american brown ale, basically any beer that you would want to boost the gravity in and add some interesting dark fruit flavors to. Good luck, and keep us posted as to what you choose to do! I wouldn't use both pounds in the same beer though, that would be overkill and a waste.

Flanders Old Bruin... good call...