6 replies to this topic

[shaggaroo]

I was thinking of taking the first quart of the runnings and adding some raisins and dates and boiling it down to maybe half the original volume or less. I seem to recall someone doing this somewhere on one of the many boards out there. Any advice??Thanks,Jeff

[MtnBrewer]

Most of the time with Belgians you're looking for very high attenuation. So for that reason I wouldn't recommend boiling down the first runnings.

[drewseslu]

You could boil down a small portion of the first runnins, but Mtn is right on.Belgian Dark Candy Syrup is pretty great, too, if you can find it.

[MtnBrewer]

Belgian Dark Candy Syrup is pretty great, too, if you can find it.

Word. I should have thought to mention that.

[shaggaroo]

Unfortunately my D2 Candy syrup won't arrive in time but I do have 1/2 a pound of the regular dark candy syrup which I planned on using. I guess I was thinking of getting that raisiny/datey taste in the final product but I can easily be persuaded to forget it. I'll be using WYeast 1762. I'll be going along the lines of Herman Holtrop's Rochefort clone recipe. And as far as attenuation, his only drops to 1.021 from 1.084, if that changes anything.

Edited by shaggaroo, 01 October 2009 - 04:17 PM.

[MtnBrewer]

Unfortunately my D2 Candy syrup won't arrive in time but I do have 1/2 a pound of the regular dark candy syrup which I planned on using. I guess I was thinking of getting that raisiny/datey taste in the final product but I can easily be persuaded to forget it. I'll be using WYeast 1762. I'll be going along the lines of Herman Holtrop's Rochefort clone recipe. And as far as attenuation, his only drops to 1.021 from 1.084, if that changes anything.

If you want the dried fruit/toffee flavor, use about a half pound of dark crystal such as Special B or CaraAroma. If you don't have either of those, then any kind of C120+ will do.

[shaggaroo]

OK cool, thanks!