Brewferm Diablo

[Meatymc]

Intended kicking off a Diablo tonight but, as usual, thought I'd better have a quick look at past posts and was a bit surprised to see our friends in Belgium have a slightly different 'addition' for the mix - candi sugar. Nothing on the instructions suggesting this is needed but when in Belgium.........

Never come across candi sugar but already found out - with a good food thermometer - easy to make. Then I see others using Golden Syrup instead with it being a similar invert/acid addition.

Still learning and can't resist messing around with basic kits to get higher alcohol content and flavour of course but as this kit targets 8% in the first place my only target is whatever is best flavour-wise so are there any hop additions etc you guys have tried?

Which route would you suggest - buy a thermometer and make some candi or simply go with Golden syrup? If the latter, I assume it's a straight 500ml for the recipe stated 500g sugar??

And finally, looks as though this brew needs time to fully develop. I'll be bottling as usual so perhaps this could be a good first Xmas brew?

[Monkeybrew]

Hi Meaty

You've selected a good kit there, I've brewed it twice, and slightly preferred the one brewed with candi sugar as apposed to the brew with golden syrup.

I found that golden syrup gave a slight sherry like flavour to the brew that wasn't horrible, just not totally to my taste.

If you go for golden syrup, then you need to use more than 500g because it contains some water. I used a supermarket own brand 680g jar which got my OG in the right range.

I'd also advise against adding hops to this style as it has a good flavour as is.

6 months is a good minimum maturing period for this one IMO.

Make sure you follow the instructions and rehydrate the yeast in this high gravity brew to help with a complete fermentation.

Cheers

MB

[Meatymc]

Hi MB

Thanks for the reply. Firstly, found a proper food thermometer 'in stock'. Forgotten I'd bought one for a poncie recipe some time ago so candi it is. And take on board the comments about hops so will leave as is.

Got a bit bored and up-coming drinking stock looking a bit depleted so just done a Coopers Real Ale with a few 'extras' instead - will get around to the Diablo in a week or so.

Cheers

MM

[wanus]

Hello meatymc.I did a diabolo durin winter but the fermentation stuck due to what i think was low night time temps and at the time me havin no way of regulatin the temp of the brew.It stuck at 1.027 and after takin much advice from Ditch,MB and WA i decided to bottle anyway.Six week later i was pleased i did.It was way off its mark but had great clarity,head,taste and an ABV of 5:2%.I got one in the FV now and am gonna bottle this weekend so i`ll let you know how she goes.

[wanus]

I`ve just bottled this mornin but could`nt get it lower than 1.018 but i can live with that as i say the first one was stuck at 1.027.I`ll hide the 16 bottles away hope for an indian summer durin september-october.

[Meatymc]

Hi Wanus

Thought I'd try and be as authentice as possible so making candi sugar tonight. Got a hopped Coopers Real ale ready to bottle tomorrow so hopefully be able to get the Diablo going Thursday night. Did you do any additions? Most seem to say leave as is which I'm happy to do although if anyone has some suggestions I'd be interested to know.

[wanus]

Hello,no i never give it any additions i also heard its a no-no with these kits.I simply used 500g of soft dark brown sugar.Good luck with the candi sugar let me know how it goes cos i think i might try it the next time i do diabolo

[BertB]

Do these smaller kits (as in it's a 9 liter one) need a smaller Ferment vessel? the smallest I've got is a 25 and that a whole lot of head space!

[Meatymc]

Bert - makes no difference (as far as me being a partial novice is concerned) except you'd rather be brewing 20L rather than 9L!

Wanus - just done the candi sugar and worth an extra post although you can be sure it's been done time and time again on here. Coming right up!!

[wanus]

Hello Bert i use a 25 litre fermenter and it makes no difference(unless someone tells me otherwise)The airlock is just as active as if i was doin 20l plus.

[Meatymc]

Well finally got around to the Diablo last night and for a change decided to follow the instructions to the letter. Only mistake was to think pouring boiling water onto 500g of candi sugar - smashed up or otherwise, in a 2 litre jug would instantly convert the part-solid to liquid. The sugar softened then clumped together creating a lump that was barely moveable. Managed to get it out and into a pan and heated up until dissolved. Then spent ages getting the temperature down to the required level.

Then had to cool the full mix in a water bath before adding the reformulated yeast but when checked the OG was only 1068 - not the 1074 I was expecting. Fortunately had a part jar of golden syrup so whacked in 200ml or so, re-tested and up to 1076. Not sure why it didn't hit the expected gravity as very careful with all the measurements.

This one is going straight to stock for Xmas so going to be a long wait to see how it turns out!

[wanus]

The best comes to those who wait.

[Meatymc]

A rough Monday and needed a pick-me-up. Now have a bit coming through - Coopers real ale version 2 coming up to 2 months old, version 3 into a 2nd week bottled conditioning before 'chilling' and a Ditch's stout to bottle tomorrow so more or less ready now! (Also got around 60 pints of various stuff I'm holding back for Xmas)

Fancied something different so had a 4 month old 8% turbo cider which was frankly spot-on and then 1 of my 3, held-back, tasting bottles of Diablo - the others being my 1st committed Xmas brew. Well, it's only been in the bottle for just over 2 months but what a brew!! Clear with a fantastic aroma, a great head that lasted all the way to the bottom of the glass and a taste I wouldn't baulk at if served hand-pulled in dear old Belgium. More than twice the effort of any other brew I've done and not cheap either (by comparison to others) but well worth the effort. Will defo do this again and heartily recommend everyone to have a go.

Whether the candi sugar makes 'the' difference I don't know but if it's this good, no reason to try any other way to find out.

Now, can I stop myself having another.................

[wanus]

Have another I drank half of my 16 bottles durin last week at 3 month old.Lovely choccy malt flavours with a subtle bitter sweet finish.Its on my next to do list