A Belgian - Kurgan's Candy

[WishboneBrewery]

Named after one of my all-time favourite films "Hi, I'm Candy, Of course you are" going to be made with about 15% Home made Candy Sugar And fermented with a 1Litre starter of Duvel yeast.
Not sure what Mash temp to aim for yet, maybe 67-68c.

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Kurgan's Candy

Fermentable	Colour	lb: oz	Grams	Ratio
Lager Malt	2.5 EBC	7 lbs. 10.6 oz	3480 grams	64.5%
Wheat Malt	3.5 EBC	1 lbs. 8.5 oz	695 grams	12.9%
Sugar,Belgian Candy Light	0 EBC	0 lbs. 15.2 oz	435 grams	8.1%
Muscovardo Candy Light	300 EBC	0 lbs. 15.2 oz	435 grams	8.1%
Torrefied Wheat	4 EBC	0 lbs. 12.2 oz	345 grams	6.5%

Hop Variety	Type	Alpha	Time	lb: oz	grams	Ratio
Bobek	Whole	3.7 %	60 mins	0 lbs. 1.3 oz	38 grams	59.5%
Saaz	Whole	3.3 %	10 mins	0 lbs. 0.9 oz	26 grams	40.5%

Final Volume:	20	Litres
Original Gravity:	1.060	
Final Gravity:	1.006	
Alcohol Content:	7.1%	ABV
Total Liquor:	29.5	Litres
Mash Liquor:	11.3	Litres
Mash Efficiency:	65	%
Bitterness:	18	EBU
Colour:	69	EBC

[WishboneBrewery]

Edited so its closer to a recipe for Duvel, in a vague sense!

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Kurgan's Candy

Fermentable	Colour	lb: oz	Grams	Ratio
Wheat Malt	3.5 EBC	4 lbs. 6.5 oz	2000 grams	42.5%
Lager Malt	2.5 EBC	4 lbs. 6.5 oz	2000 grams	42.5%
Sugar,Belgian Candy Light	0 EBC	0 lbs. 8.8 oz	250 grams	5.3%
Muscovardo Candy Light	300 EBC	0 lbs. 8.8 oz	250 grams	5.3%
Torrefied Wheat	4 EBC	0 lbs. 7.0 oz	200 grams	4.3%

Hop Variety	Type	Alpha	Time	lb: oz	grams	Ratio
Bobek	Whole	3.7 %	60 mins	0 lbs. 1.6 oz	47 grams	59.5%
Saaz	Whole	3.3 %	10 mins	0 lbs. 1.1 oz	32 grams	40.5%

Final Volume:	15	Litres
Original Gravity:	1.067	
Final Gravity:	1.010	
Alcohol Content:	7.6%	ABV
Total Liquor:	23.7	Litres
Mash Liquor:	10.5	Litres
Mash Efficiency:	65	%
Bitterness:	28	EBU
Colour:	56	EBC

[symptomlesscoma]

Sounds a good one.
I'll have to get eventually get round to doing a couple of belgians.
If it turns out good I'll be stealing this one.

[WishboneBrewery]

fingers crossed, its a couple of firsts for me...
First yeast cultured from a bottle.
First time making and using Belgian Candy Sugar.

[sailormat]

I tried this clone with a yeast starter cultured from a Duvel bottle:

http://www.brew365.com/beer_duvel.php

The results were pretty accurate. Unfortunately it ended up with a milky off taste. I reckon this was down to wild yeasts in my starter. I will be trying this again in a few weeks if i can find a suitable commercial yeast.

Good luck!

[WishboneBrewery]

Cheers

[coatesg]

Go for a lower mash temp - 65C - it encourages the wort to be more fermentable.

[WishboneBrewery]

Go for a lower mash temp - 65C - it encourages the wort to be more fermentable.

its a bit late for that now, I hit 68c yesterday, I decided on 68c for the exact opposite reasons. I assumed that with 500g of Candy Sugar which will ferment out completely it was wise to mash to produce some non-fermentable sugars to keep some body.
we shall see... viewtopic.php?f=24&t=34476

[coatesg]

Most Belgians actually finish off very dry (for the starting gravity) - the Belgians refer to the beers as more "digestible"

[WishboneBrewery]

ahh, OK... Maybe its going to be sweeter than expected then!

[WishboneBrewery]

Hi,
although I had a high mash temp this has already gone down to 1014 Though still has quite a bit of sweetness.

Ade

Most Belgians actually finish off very dry (for the starting gravity) - the Belgians refer to the beers as more "digestible"

[coatesg]

Cool - sounds like it's fermenting well then! I'd hope to get anything below about 1010-12 for something like this - you should get there without too many problems from the sound of it (the whole thing about finishing very dry is a little variable - it's Belgium after all and anything goes! - there are examples that are sweeter than others, but the main aim is to avoid the beer coming out with an FG like a barley wine which is definitely not what you want!)