First Tripel w/ homemade candi

Discussion in 'Homebrewing' started by Applecrew135, Mar 3, 2015.

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  1. Applecrew135

    Applecrew135 Crusader (431) Jul 18, 2012 Pennsylvania

    I'm going to be attempt my first tripel this coming weekend. Although I know you can add sucrose instead of clear candi sugar, I decided to try and make some candi on my own (just for the experience) using the following link:

    https://joshthebrewmaster.wordpress.com/2010/11/27/how-to-make-belgian-candi-sugar/

    It was an interesting experience, and wow... I can see that this can be a dangerous operation if one is not careful! Adding small amounts of water to keep the temp within the desired range will generate a good amount of steam. From personal experience, the next time I do this, I will use a spoon with a MUCH longer handle. No burns per se, but it was close. Also, the sticky sugar will give you quite a burn if you get splashed (I was luck in this regard, but a sample I dropped for a color check stayed very hot for a while).

    In the end, I had a pound of candi, but being my first attempt, I did develop some color (estimate about 4 L) and the sugar has a slight caramel flavor to it. I'm going to use it anyway... would this be totally out of place in a Tripel??

    This is my grain bill:

    84% Belgian Pils (Dingeman)
    4% Munich (probably Weyermann)
    12% Candi (Applecrew Candi)

    I only have access to White Labs yeasts, and was thinking WL500 or WL530 - still undecided which - any particular suggestions?
     
    #1 Applecrew135, Mar 3, 2015
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  2. premierpro

    premierpro Savant (1,060) Mar 21, 2009 Michigan

    I think your recipe looks fine. Either yeast will make a tasty Triple. I use WLP500 for mine as I like the esters this yeast throws. Good luck.
     
    #2 premierpro, Mar 3, 2015
  3. NeroFiddled

    NeroFiddled Grand High Pooh-Bah (7,276) Jul 8, 2002 Pennsylvania
    Pooh-Bah Trader

    I personally prefer the 500, but I think more so with a little darker beer perhaps - and you might want to go with the 530 for a little more clarity as well given your color. And I certainly applaud you for making your own sugar! Way to go.
     
    #3 NeroFiddled, Mar 3, 2015
  4. EdRoss

    EdRoss Initiate (0) Feb 26, 2015 Maryland

    Apple, that's awesome you made your own candi ! I brew a ton of Belgians,triples, etc. I have used everything from a blond candi up to an 80. Something to realize is the 1-1.5 lbs of candi really does not produce a huge color change in your brew. Most of your color will come from your grain bill.

    Some of the specialty malts I use in my triples, are special-b,aromatic,Munich,caravienne. These will give color depending on rate used. I just started a triple over the weekend using abbaye yeast first time. I have had good success with white lab #550 for Belgians and triples. Good Luck!
     
    #4 EdRoss, Mar 3, 2015
    Last edited: Mar 3, 2015
    azorie likes this.
  5. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    I've got a Dubbel I made with home made Candi Syrup that is really good. Will be doing a Quad with it soon. Making the dark candi syrup is super dangerous, that steam becomes super charged and the sugar spits like lava. I found the best way to deal with it is to have the lid on the pot, slide it off just enough to get the liquid in (I just poured from a measuring cup), dump it fast then slide that lid in place again. I used my Dutch Oven.
     
    #5 jbakajust1, Mar 3, 2015
  6. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    It does not sound out of place. Most of that flavor is supported by your perception of the sugar. When it ferments to dryness, I'll be surprised if you find that it still has a truly rich caramel flavor
     
    #6 pweis909, Mar 3, 2015
    EdRoss and jbakajust1 like this.
  7. EdRoss

    EdRoss Initiate (0) Feb 26, 2015 Maryland

    Yes, once a sugar/candi ferments out it completely changes. You may get hints of it but not a rounded flavor. I've found some of the specialty grains like special-b etc, seem to create a little sweetness or the illusion.
     
    #7 EdRoss, Mar 3, 2015
  8. Applecrew135

    Applecrew135 Crusader (431) Jul 18, 2012 Pennsylvania

    Update:

    I brewed this bad boy on March 7. Everything ran pretty smoothly, but had the following issues:
    • Mash-in was a little high, but remedied w/ some ice cubes. Will adjust Brew Cipher to account for the overshoot
    • Collected more wort than expected. Need to adjust grain absorption setting. Since my brew pot is limited capacity, I added the extra wort slowly during the boil as H2O boiled off. Extended boiling time to account
    • First time boiling wort on new stove. Old stove was approx 2500 watts, new stove is 3200 watts on main burner. As a result, I over-boiled and lost more than expected. My rate was 1 gal per hour, I need to find the new setting on this stove. So my final gravity was 1.089 rather than the 1.080 I was shooting for. I decided to let it ride into the fermentor rather than adding more water. So what if it has a little more ABV?? I'm OK with it... it's my first stab at this.
    • Pitched at 64F, held for a day, then slowly ramped up to 72 F over a week.
    • After three weeks, took gravity reading and was at 1.013 on March 29 (three weeks)
    • Took gravity reading today (March 31) and am now at 1.011. Still moving, so will wait till the weekend to sample again. I tasted the sample... it was warming (duh... I'm at 10.9%ABV), but I believe it tasted great. It has a spicyness to it I really like. Can't wait to bottle it... so I can wait some more for it to condition!!
     
    #8 Applecrew135, Apr 1, 2015
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