I recently brewed a Chimay Grande Reserve clone that called for 1.5lb of dark Belgian candy sugar. With the addition of the sugar the color of the beer was suppose to be in the 34 SRM range. Well, after 3 weeks of fermentation I took a sample and have reached my FG, and the beer tastes great! But, my color is way off. I am no where near 34 SRM, and I'm guessing I'm very close to 20 SRM.
I am curious what others have experienced in terms of color variance when using dark candy sugar. Are my results normal? The sugar was purchased from Northern Brewer and this is quoted off their site, "Rated at 275°L; actual color contribution is lower." I guess the question is, how much lower? I might have got 75 SRM from the sugar. But this is just a guess.
Here is the recipe for those that are interested.
Recipe Specifications
--------------------------
Boil Size: 8.67 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.33 gal
Estimated OG: 1.087 SG
Estimated Color: 34.3 SRM
Estimated IBU: 27.0 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 84.1 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
13 lbs 7.5 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 83.5 %
7.6 oz Caramunich III (Weyermann) (71.0 SRM) Grain 2 2.9 %
6.1 oz Aromatic Malt (26.0 SRM) Grain 3 2.3 %
3.8 oz Special B Malt (180.0 SRM) Grain 4 1.5 %
2.4 oz Chocolate Organic (Briess) (350.0 SRM) Grain 5 0.9 %
0.54 oz US Magnum [14.00 %] - Boil 60.0 min Hop 6 23.4 IBUs
0.13 tsp Seeds of Paradise (Boil 60.0 mins) Spice 7 -
1 lbs 6.7 oz Candi Sugar, Dark [Boil for 60 min](275. Sugar 8 8.8 %
0.54 oz Hallertauer Hersbrucker [4.00 %] - Boil Hop 9 3.3 IBUs
0.50 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 10 -
0.27 oz Hallertauer Hersbrucker [4.00 %] - Boil Hop 11 0.3 IBUs
0.13 tsp Seeds of Paradise (Boil 2.0 mins) Spice 12 -
1.0 pkg Trappist Ale (White Labs #WLP500) [35.49 Yeast 13 -
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 16 lbs 2.1 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 19.38 qt of water at 164.2 F 153.0 F 60 min
Sparge: Fly sparge with 5.84 gal water at 168.0 F
I am curious what others have experienced in terms of color variance when using dark candy sugar. Are my results normal? The sugar was purchased from Northern Brewer and this is quoted off their site, "Rated at 275°L; actual color contribution is lower." I guess the question is, how much lower? I might have got 75 SRM from the sugar. But this is just a guess.
Here is the recipe for those that are interested.
Recipe Specifications
--------------------------
Boil Size: 8.67 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.33 gal
Estimated OG: 1.087 SG
Estimated Color: 34.3 SRM
Estimated IBU: 27.0 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 84.1 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
13 lbs 7.5 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 83.5 %
7.6 oz Caramunich III (Weyermann) (71.0 SRM) Grain 2 2.9 %
6.1 oz Aromatic Malt (26.0 SRM) Grain 3 2.3 %
3.8 oz Special B Malt (180.0 SRM) Grain 4 1.5 %
2.4 oz Chocolate Organic (Briess) (350.0 SRM) Grain 5 0.9 %
0.54 oz US Magnum [14.00 %] - Boil 60.0 min Hop 6 23.4 IBUs
0.13 tsp Seeds of Paradise (Boil 60.0 mins) Spice 7 -
1 lbs 6.7 oz Candi Sugar, Dark [Boil for 60 min](275. Sugar 8 8.8 %
0.54 oz Hallertauer Hersbrucker [4.00 %] - Boil Hop 9 3.3 IBUs
0.50 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 10 -
0.27 oz Hallertauer Hersbrucker [4.00 %] - Boil Hop 11 0.3 IBUs
0.13 tsp Seeds of Paradise (Boil 2.0 mins) Spice 12 -
1.0 pkg Trappist Ale (White Labs #WLP500) [35.49 Yeast 13 -
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 16 lbs 2.1 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 19.38 qt of water at 164.2 F 153.0 F 60 min
Sparge: Fly sparge with 5.84 gal water at 168.0 F
