Belgian Candi Syrup (Dark D-90)

Belgian Candi Sugar Dark (D-90 90 SRM) 450g Net Weight (16 oz)

Our most versatile award winning dark candi syrup with a mild palate of dark chocolate, dark stone fruit, slight hint of coffee, toffee, and medium-toasted bread notes. Excellent for all darker Belgian Ale's and widely considered the best choice for a Dubbel.

Suggested Dubbel Recipe

Grain Bill & Candi Sugar

4.40 kg Pilsner (Weyermann) (3.3 EBC) Grain 1 69.5 %

0.70 kg Munich I (Weyermann) (14.0 EBC) Grain 2 11.1 %

0.26 kg Aromatic Malt (Simpsons) (60.0 EBC) Grain 3 4.1 %

0.26 kg Caramunich II (Weyermann) (124.1 EBC) Grain 4 4.1 %

0.26 kg Special B (Dingemans) (290.6 EBC)

0.45 kg Candi Syrup, D-90 (177.3 EBC) Extract 6 7.1 %

Hops

38.00 g Tettnang [4.50 %] – Boil 90.0 min Hop 7 18.5 IBUs

7.00 g Styrian Goldings [3.00 %] – Boil 10.0 min Hop 8 0.8 IBUs

Mash Profile: Have a play if you can step mash….

Mash in at 55 C for 10 Minutes

Step to 65 deg C for 45 minutes

Step to 72 Deg C for 30 Minutes

Step to 76 Deg C for 10 minutes

Sparge at 76 Deg C

PS. You’ll never find a Belgian brewery NOT step mashing despite how well modified the malts.

Boil Time: 90 Minutes

Best yeasts: WLP 500 / WLP 550 or Mangrove Jacks M47 http://nationalhomebrew.com.au/beer/beer-yeasts/mangrove-jacks-craft-series-belgian-abbey-yeast-m47 x 2 packs

Fermentation: Start your fermentation at 18º C hold for 2 days, raise to 20 º C, hold for 2 days, raise to 22 º C hold for 4 days, raise to 24 º C hold until finished gravity is reached.