NCB Barrel Project 3

[nigel_c]

Ok so as decided the other night here is the recipe I propose for our next barrel project.
Its based on La Trappe Quad with a few tweaks.
Using out Challenger as the only bitter addition instead of Saaz. As its just for bittering I cant see a problem.

Recipe is based on a 70% brew house efficiency
OG 1.088
FG 1.014
IBU 21

Yeast WLP500 or WLP530

Mash Temp 67c for 60 mins

Pale malt 6.00 Kg
Caramunich 0.50 Kg
LME 1.50 Kg
Candy Sugar (dark) 0.75 Kg

Challenger 9.17% AA 30g @ 60 mins

I have an article on making homemade candy sugar somewhere so ill dig it out and post up. Basically its 1. add sugar to a pan
2. let sugar melt and darken 3. add water and continue to boil and reduce darken. 4. add some citric acid or lemon juice. stop boiling when desired color is reached.

What do people think?

[mcgrath]

I think it's going to be hard to clean that pot..:-P
Looks great to me.. Fair play!

[Jacob]

I think it's going to be hard to clean that pot..:-P

Not at all. Just put some extra water in when done and bring it to boil. Pour it out, and clean usual way.

[Jacob]

What do people think?

Is that for 20 or 25l? Also, any chance of replacing caramunich with some crystal?

THBC have 10 bags of dark candy & 16 bags of caramunich.
I would suggest to order all we need in one go and distribute it to the NCB usual way.

[molc]

Isn't golden syrup an inverted sugar and a good substitute for candi cane? I've read somewhere that unless you get the liquid candi sugar, it's not worth it...

[Will_D]

Here a recipe from "The HBers guide to Vintage beer, Ron Pattinson:

500 gms sugar
500 ml water

Bring water to boil and disolve sugar.

Add 1/4 teaspoon (1 gram) of citric acid

Bring to 110C stirring frequently

Raise temp slowly to 116C stirring frequently

Reduce heat slightly to keep temp between 116 and 121C

For the standard 4 colours:

#1 Hold for 20 - 30 mins (12-16 SRM)

#2 Hold for 90 - 120 mins (30-35 SRM)

#3 Hold for 150 - 210 mins (60-70 SRM)

#4 Hold for 240 - 300 mins (275-325 SRM)

So as no. 3 is between 157 and 184 (EBC) about a 4 hour hold should do it.

What thinks you Nigel?

[Jacob]

It's a very time consuming task. Myself prefer to pay 5e for 750g of prepared stuff 

[mcgrath]

It's a very time consuming task. Myself prefer to pay 5e for 750g of prepared stuff 

+1 :-)

[Will_D]

+1 as well

Lets just buy it!

[Partridge9]

Perhaps I should buy it and distribute it with the DME / LME.

Gotta a link ? How many should I buy ?

[Jacob]

Perhaps I should buy it and distribute it with the DME / LME.

Gotta a link ? How many should I buy ?

They're running out it. Only 10x0.5kg left - https://www.thehomebrewcompany.ie/candy-sugar-crystals-500g-dark-p-270.html
What about Caramunich?

[Will_D]

Homebrewwest also has it (just a bit more expensive tho)

We probably need about 10 kilos of candy!

and about 5 kgs of CaraM!

Can you order it please James? You seem to have the gift of the discount!

So we have "Nigel the Recipe" and "James the discount" I just love making upo Welsh names!

[Partridge9]

Lads - I am a little lost with this latest barrel gig

who is in again ? Is everyone taking an LME ?

[Jacob]

My mash tune is big enough so no need for me.
What about candy sugar & caramunich?

[Partridge9]

Quadrophenia
18-E Belgian Dark Strong Ale
Date: 27/06/2014



Size: 20.0 L @ 68 °F
Efficiency: 70%
Attenuation: 70%
Calories: 353.16 kcal per 12.0 fl oz

Original Gravity: 1.104 (1.075 - 1.110)
|=====================#==========|
Terminal Gravity: 1.031 (1.010 - 1.024)
|================================|
Color: 28.44 (23.64 - 43.34)
|================================|
Alcohol: 9.7% (8.0% - 11.0%)
|=================#==============|
Bitterness: 28.3 (20.0 - 35.0)
|================#===============|

Ingredients:
6000 g (68.6%) 6000 g Pale Ale Malt - added during mash
500 g (5.7%) 500 g Caramunich® TYPE II - added during mash

30 g (100.0%) 30 g Challenger (9.17%) - added during boil, boiled 60 m

1500 g (17.1%) 1500 g Light - added during boil, boiled 50 m
750 g (8.6%) 750 g Candi Sugar Dark - added during boil, boiled 50 m
1 tsp 1 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 m
1 ea 1 ea White Labs WLP500 Trappist Ale

[size=+1]Schedule:[/size]
Ambient Air: 20.11 °C
Source Water: 10.56 °C
Elevation: 0.0 m