Help Support Aussie Homebrewer by donating:

  1. We have implemented the ability to gift someone a Supporting Membership now! When you access the Upgrade page there is now a 'Gift' button. Once you click that you can enter a username to gift an account Upgrade to. Great way to help support this forum plus give some kudos to anyone who has helped you.
    Dismiss Notice

High ABV Saison - Candi Syrup

Discussion in 'All Grain Brewing' started by #brewlife, 18/5/19 at 5:08 AM.

 

  1. #brewlife

    Well-Known Member

    Joined:
    28/9/18
    Messages:
    47
    Likes Received:
    2
    Gender:
    Male
    Location:
    Brisbane
    Posted 18/5/19 at 5:08 AM
    So i tried to brew a big dark saison as i had a 3711 yeast cake from a 7% beer that i just bottled:

    Bill:

    4.5kg pils
    0.8kg munich
    0.8kg wheat malt
    0.45kg armomatic
    0.2kg carafa ii special

    20 min @ 50 deg
    60 min @ 65 deg
    10 min @ 70 deg
    5 min @ 78 deg - mash out

    Fly sparge for 45 min - pre boil SG 1.061 - spot on 82% efficiency as predicted

    90 min boil:
    0.25kg dextrose @ 20 min
    1.00kg amber candi syrup @ 5 min as read it could burn if added too early

    Hit my pre and post boil volumes spot on

    Original gravity 1.076

    This seems way too low, i was aiming for 1.094. I dont know if it didnt dissolve or what it didnt look like a whole block of syrup in the bottom of the BK after running off to FV?

    Has anyone used this and had a similar result or any ideas as to how to counter this in future if i ever use it again?
     
  2. #brewlife

    Well-Known Member

    Joined:
    28/9/18
    Messages:
    47
    Likes Received:
    2
    Gender:
    Male
    Location:
    Brisbane
    Posted 18/5/19 at 7:19 AM
    2 hours after transferring onto the yeast cake fermentation has started - it’s swirling and off gassing, now I’m worried I would of essentially over pitched with it being 1.076 wort.
    We’ll see what it turns out like, hopefully it at least gets some of the Candi flavours
     
  3. ABG

    Well-Known Member

    Joined:
    26/5/18
    Messages:
    144
    Likes Received:
    66
    Gender:
    Male
    Location:
    Sydney
    Posted 18/5/19 at 9:00 AM
    I brewed a saison earlier in the year using 3724 that I added half a kilo of dextrose to in a 23 litre batch. It finished up 7.9% ABV and was delicious.
     
  4. #bewlife

    New Member

    Joined:
    28/9/18
    Messages:
    1
    Likes Received:
    0
    Gender:
    Male
    Location:
    Brisbane
    Posted 18/5/19 at 9:47 AM
    That’s about the ABV I would of expected just from the dex. The Candi sugar appeared to not have contributed anything
     
  5. mje1980

    Old Thunder brewery

    Joined:
    14/12/04
    Messages:
    5,357
    Likes Received:
    1,251
    Gender:
    Male
    Home Page:
    Posted 21/5/19 at 3:00 AM
    If it chews down to what 3711 usually chews down to it’ll probably be 9%+ from 1.076
     
  6. MHB

    Well-Known Member

    Joined:
    30/9/05
    Messages:
    5,261
    Likes Received:
    2,671
    Gender:
    Male
    Location:
    Newcastle
    Posted 21/5/19 at 3:37 AM
    I just wish people would remember that no one can give you anything like an answer unless you include the VOLUME as well as the gravity!
    1Kg of extract in 1L would be a lot, in a swimming pool its nothing.
    Mark
     
    razz likes this.
  7. #brewlife

    Well-Known Member

    Joined:
    28/9/18
    Messages:
    47
    Likes Received:
    2
    Gender:
    Male
    Location:
    Brisbane
    Posted 21/5/19 at 5:13 AM
    Good point. 1l of syrup in 26l of wort
     
  8. #brewlife

    Well-Known Member

    Joined:
    28/9/18
    Messages:
    47
    Likes Received:
    2
    Gender:
    Male
    Location:
    Brisbane
    Posted 21/5/19 at 5:15 AM
    1.076 to 1.010 in 3 days
     
  9. MHB

    Well-Known Member

    Joined:
    30/9/05
    Messages:
    5,261
    Likes Received:
    2,671
    Gender:
    Male
    Location:
    Newcastle
    Posted 21/5/19 at 8:12 AM
    You might need to be a little more forthcoming if you want a truly accurate answer.
    Dextrose is 91% solids Amber Candi is around 80% so the total mass you added is (0.25*0.91 + 1*0.8)=1.0275Kg
    If that dissolved that in 26L of water it would add 0.0156 to your gravity, from 1.061 that brings the gravity to 1.0766.
    Pretty much what you got, don't understand why you thought you would get more.

    Your grain bill is a total of 6.75kg, say the average extract potential was 77% there would be 5.1975kg
    If you had at the end of the sparge 26L of 1.061 wort, you would have 4.207kg in solution, comes to 80.9% efficiency (call it 81%)
    You quite simply haven't added enough ingredients. Next time do more planning, you could probably add another kg of sugar (just dissolve it up in some boiling water and allow to cool) about half way through the ferment. That is if you just want more alcohol, but it will probably taste fine as is.
    Mark
     

Share This Page