*Candi syrup added with 15 minutes left in boil. Use the dark amber recipe in this thread:
http://www.homebrewtalk.com/f12/20-l...trient-114837/
but only make a half batch (use one pound of sugar). Add the entire batch to the boil. This stuff is super easy to make and imperative to the recipe.
NOTE: The DAP is critical to the candi syrup!
Fermentables
74% - Pale 2-Row - US
7
37
1
Mash
16% - Dark Crystal 80L - UK
1.5
33
80
Mash
11% - Candi Syrup -- SEE NOTES
1
40
40
Mash
Hops
Chinook
0.35
Pellet
Boil
60 min(s)
13
16.9
Willamette
1
Pellet
Boil
3 min(s)
5.5
2.5
Yeast
Fermentis Safale US-05
81%
Other Stuff
No other stuff in this recipe
Mash Steps
Saccharification Rest
Infusion
150
60 min
Special Instructions
1.Ferment at 62-65 degrees Fahrenheit.
2.Rehydrate yeast!
3.Add whirlfloc at 10 minutes. Carb to 2.5 volumes
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