Candi syrup d-240

Voodoo 6

Voodoo 6

Wonder how this is going to play out: Liking the flavor profile so far. not sure its released to the masses yet though:
 
February 2016 new product release: D-240 Candi Syrup
After 16 months of development CSI Confections is delighted to announce D-240 Candi Syrup; the richest and darkest candi syrup available on the market. D-240 is a smooth, triple-dark candi syrup with hints of black raisin, extra dark stone fruit and a roasted dark caramel back-palate. For ales that require full body and indescribable flavor D-240 is now available to craft breweries. Shipping in bulk containers of 50 lbs on February 14th, (US and Canada). D-240 will be released for our EU customers on February 19th.
 
According to to link on their Candi syrup website the 1 pound packages will release in 2017, no date specified. Maybe the Westy monks have something in mind for this.
 
so this stuff is just malt extract with extra flavors and shit added in?
 
sounds cool to me... but what styles use these sorts of "candi" syrups?
 
Basically beet sugar, water and the d-180 has date sugar, how they obtain the different flavors I have no clue. The monk breweries as I understand it use it. Westvleteren, Rochefort Brewery all do the Belgian heavies like westy blonde (5.8 abv), westy 8 (8 abv) and westy 12 (10.2 abv) The westy 12 is considered by many folks to be one of the top beers in the world, but I myself I never tried it.
 
beet sugar is basically table sugar.
 
date sugar? idk what that is.
 
doesnt yeast turn table sugar into shitty tasting compounds? isnt this why one typically uses malt?
 
Date sugar is from dried dates, kinda like the filling in a fig newton. Yup, pretty much, too much table sugar will make a beer taste cidery. Its a pretty interesting and in depth topic about how yeast use the different fermentables like malts, sugars etc. Sure one of the pros here can explain that one better than I.
 
Here is an example of a westy 12 clone grain bill:
 
Grist/Fermentables
----------------------------------
8.00 lbs Pilsner (2 Row) Belgian (2.0 SRM)
7.00 lbs Pale Malt (2 Row) Belgian (3.0 SRM)
2.50 lbs D-180 Candi Syrup (180.0 SRM)
 
So compared to the grains/malts its lower.
 
 
 
FAN, oxygen, minerals, zinc, DAP, all that stuff is needed for a proper fermentation
 
candi syrup is basically a mixture of different types of sugar and water reduced into a thick sludge
 
 
 
 
 
Voodoo 6 said:
billions of yeast cells will eat that in about 7ish days or so.
Click to expand...
i think the heaviest beer i ever brewed was like... 11 lbs of total sugar with like 9 lbs light and dark malt extract, and a 2lb bag of brown sugar?

the ferment went APE SHIT.... i was introduced to the whole 5/8" vinyl tube dunked into a cup of vodka technique, then and there due to the dry hopped bits and yest sludge clogging the bubbler thing.

was an indian brown ale clone kit.

18 lbs seems like a lot to me? was that a 10 gallon batch or something?
wheebz said:
FAN, oxygen, minerals, zinc, DAP, all that stuff is needed for a proper fermentation
 
candi syrup is basically a mixture of different types of sugar and water reduced into a thick sludge
Click to expand...
what is FAN? and DAP = diammonium phosphate?

what about those little gelatin tablets of "yeast food"? those are what i always used for my little pissy extract kits.
 
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