Candi Syrup Recipes - Candi Syrup

Gulden Draak 9000 clone
The Gulden Draak 9000 is a deep golden stronger variation of the original Gulden Draak. Its uniqueness is a
bready-sugar-grape aroma and palate with a medium to heavy mouth-feel. A fruity yeasty complex quad that
finishes with a long lasting fruit and bread back palate.
TITLE: Gulden Draak 9000 clone

CATEGORY: 18E
SPECS: OG: 1.096
FG: 1.014
SRM: 19 + (Deep Golden)
IBU: 25 (Tinseth)
VOL: 5.00 gal
FERMENTABLES (Assumes 75% efficiency):

Weight (lbs) Description
10.5 Belgian Pilsner
5.00 Belgian Pale
1.50 Dingeman’s Cara 45
3.00 D-45 Candi Syrup, Inc.
HOPS:
Description Form weight (oz) a/a % Duration (min)
Northern Brewer Pellet 0.75 8.6 60
Spalt Pellet 1.00 3.4 30
Hallertau Mittelfrueh Pellet 1.00 3.3 10
YEAST:
• WLP510 Bastogne (Primary full pitch)
• Wyeast 3463 Forbidden Fruit (Secondary half re-pitch)
MASH:
Mash Temp Duration
Mash-in 124F 15 minutes
Mash step 153F 30 minutes
Mash-out 174F 15 minutes
NARRATIVE:
90 minute boil. Chill to 62F. Oxygenate slowly through 0.05 micron diffusion for 90-120 seconds. Ramp primary to 72F
for 6-7 days. At 1.016 rack off yeast to secondary. Re-pitch a half starter of WY3463. Hold for 4 weeks at 74F or until FG
is reached. Prime with 32g/gal Simplicity Candi Syrup and 40 billion cell priming pitch of WY3463. Let bottle carb for 14
days at 76F. Testable at 4 months. Ideally cellar conditioned at 12 months.
Grand Cru (Cuvée Van de Keizer)
For many years we assumed the most difficult ale in the world to brew was also the best internationally rated
ale. By far Het Anker's Grande Cru is the most advanced ale we have trialed to date. It is well worth the
reward of perfecting it. (Advanced brewers only)
TITLE:
CATEGORY: 18E
SPECS: OG: 1.100
FG: 1.016
SRM: 11
IBU: 25 (Tinseth)
VOL: 5.00 gal
FERMENTABLES (Assumed 75% Efficiency):

2.00 Vienna Malt
2.00 Torrified Wheat
2.00 Brun Fonce Cassonade - Candi Syrup, Inc.
HOPS:
Challenger Pellet 1.00 8.5 60
YEAST:
Het Anker Yeast but may substitute Wyeast 3463.
MASH:
Mash Temp Duration
NARRATIVE: 90 minute boil. Add cassonade at boil initiation. Chill to 63F. Pitch yeast. Oxygen for 90 seconds. Slowly
ramp primary for 7 days up to 73F. At near-terminal gravity (1.017), rack off primary yeast and drop temp to 60F for the
next 10 days then brighten at 45F for 3 weeks. Bottle prime with Simplicity at 31g/gallon in heavy bottles. Cellar for 12
months.
Saxo Blond clone
A citrusy and faintly sweet golden blond. An easy to brew and refreshing blond Belgian.
TITLE:
CATEGORY: 18A
SPECS: OG: 1.064
FG: 1.010 4
SRM: 21
IBU: 5.00 gal
VOL:
FERMENTABLES (Assumed 75% efficiency):

8.50 Belgian Pilsner (Dingeman’s)
1.50 Blanc Soft Candi Sugar (Candi Syrup, Inc.)
HOPS:
Description Form Weight (oz) a/a % Duration (min)
Czech Saaz Pellet 0.75 4.5 60
YEAST:
WY3522 Ardennes
MASH:
Mash Temp Duration
Saccharification 152F 60 minutes
Mash out 170F 15 minutes
NARRATIVE:
Saccharification temp to 152F for 60 minutes. 90 minute boil. Add soft sugar at boil initiation. Chill to 64F. Pitch yeast.
Pure O2 via 0.5 micron diffusion for 45 seconds. Ramp primary up to 76F over 6 days. At 1.011 dump primary yeast and
chill to 50F for 4 weeks +. At 1.010 bottle prime in heavy bottles with Simplicity Candi Syrup at 32g/gallon. Hold bottles
at 72F for 2 weeks for initial carbonation then cellar. Ready in 6 weeks.
Tripel Karmeliet clone
Without question this is quite possibly the most innovative variation on a Tripel in Belgium. With three special
malts and their counterpart in adjunct grains the Karmeliet combines the best of mouthfeel, aroma and
flavor. Relatively easy to brew with amazing results. The most challenging portion of this cloning effort was
finding the ideal yeast strain since this tripel is brewed using a "house yeast" that appears from taste testing
to be a wine strain. To our surprise WLP720 was a suitable clone match or a very close relative to the house
strain. The key to successful attenuation of this ale is the correct pitch rate. It is best to pitch on the high side
with very high quality yeast, preferably krausen.
TITLE:
CATEGORY: 18C
SPECS: OG: 1.081
FG: 1.012 5
SRM: 21
IBU: 5.00 gal
VOL:

2.00 Wheat Malt
1.50 Oat Malt
1.00 Flaked Barley
0.50 Flaked Wheat
0.50 Flaked Oats
HOPS:
Styrian Goldings Pellet 1.5 5.0 10
YEAST:
WLP720
MASH:
Mash Temp Duration
Protease rest 122F 45 minutes
Saccharification-1 147F 60 minutes
Saccharification-2 162F 20 minutes
NARRATIVE:
Dough-in protease rest at 122F for 45 minutes. Saccharification-1 temp to 147F for 60 minutes. Saccharification-2 temp
to 162F for 20 minutes.MASH out at 170F for 15 minutes. 90 minute boil. Add Blanc Soft Sugar at boil hot break. Chill to
64F. Pitch yeast. Pure O2 via 0.5 micron diffusion for 60 seconds. Ramp primary up to 76F over 6 days. At 1.013 dump
primary yeast and chill to 50F for 4 weeks. At 1.012 bottle prime in heavy bottles with Simplicity Candi Syrup at
34g/gallon and a fresh re-pitch 400ml starter. Hold bottles at 72F for 2 weeks for initial carbonation. Cellar for 3 months.
Westmalle Extra clone
A frothy, pillowy, faintly fruity Belgian pale. Considered by many to be one of the best Pale's in Belgium! For a
dry bitter you would not expect this to finish with candi sugar and sweet pear, but it does!
TITLE:
CATEGORY: 16B
SPECS: OG: 1.046
FG: 1.006 3
SRM: 34
IBU: 5.00 gal
VOL:

4.00 Belgian Pale (Dingeman’s)
4.00 Belgian Pils
HOPS:
Hersbrucker Pellet 1.0 4.0 30
YEAST:
WLP530
MASH:
Mash Temp Duration
Saccharification 2 162F 30 minutes
NARRATIVE:
Saccharification temp to 146F for 50 minutes. ‘Traditional’ Belgian sacc raise to 162F for 30 minutes. 60 minute boil. Add
soft sugar at hot break. Chill to 64F. Pitch yeast. Pure O 2 via 0.5 micron diffusion for 30 seconds. Ramp primary up to 78F
over 6 days. At 1.009 dump primary yeast and chill to 50F for 4 weeks +. At 1.006 bottle prime with Simplicity Candi
Syrup at 33g/gallon. Hold bottles at 72F for 10 days for initial carbonation. Ready in 6 weeks.
La Trappe Blonde Clone
A crisp, faintly fruity, faintly sweet and malty blond Belgian. Great for Spring brewing.
TITLE:
CATEGORY: 18A
SPECS: OG: 1.061
FG: 1.010
SRM: 7
IBU: 14 (Tinseth)
VOL: 5.00 gal

9.00 Belgian Pale
1.50 Simplicity (Candi Syrup, Inc.)
0.75 Brun Fonce Cassonade (Candi Syrup, Inc.)
HOPS:
Saaz Pellet 1.00 4.5 60
YEAST:
Wyeast 3522
MASH:
Mash Temp Duration
Single infusion 149F 60 minutes
NARRATIVE:
60 minute boil. Chill to 64F. Slow-oxygenate for 45 seconds. Ramp primary 7 days from 64F to 76F until reaching
terminal gravity. Rack off primary yeast and ferment to FG, (1 week). Bottle prime with Simplicity at 32g/gallon. Ready
in 6 weeks.
Leffe Blonde Clone
We have trialed this subtle blonde Belgian ale multiple times and it is near perfect. Slightly sweet, mildly
hoppy, and a refreshing Spring and Summer ale!
TITLE:
CATEGORY: 18A
SPECS: OG: 1.064
FG: 1.013
SRM: 4
IBU: 25 (Tinseth)
VOL: 5.00 gal

2.00 Belgian Pale
2.00 Torrified Wheat, (we use organic Golden Prairie Wheat)
1.00 Simplicity, Candi Syrup, Inc.
HOPS:
East Kent Goldings Pellet 1.00 5.00 60
YEAST:
WLP570
MASH:
Mash Temp Duration
NARRATIVE:
90 minute boil. Chill to 65F and pitch yeast. Oxygenate for 60 seconds. Ramp primary 5 days up to 75F until reaching a
terminal gravity 1.013. Rack to secondary 50F for 2 weeks. Bottle prime with Simplicity at a rate of 32g/gallon. Ready in
4 weeks. Best after 6 weeks. Store very cool (< 50F) is storing longer than 2 months. (Belgian Pale’s are not a long term
storage ale).
De Koninck Blonde clone
This is a moderately hoppy Blonde by Belgian standards but very balanced. With a slight finish of candi sugar
and fruit it is an exceptional example of a Belgian Blonde
TITLE:
CATEGORY: 18A
SPECS: OG: 1.057
FG: 1.011 4
SRM: 26
IBU: 5.00 gal
VOL:

9.00 Dingeman’s Belgian Pale
HOPS:
YEAST:
WLP515
MASH:
Mash Temp Duration
Saccharification (Raise via Decoction) 151F 60 minutes
NARRATIVE:
Saccharification temp at 150F for 60 minutes. 60 minute boil. Add soft sugar at boil initiation. Chill to 64F. Pitch yeast.
crash chill until clarified, (40F). Bottle prime with Simplicity Candi Syrup at 32g/gallon. Ready in 6 weeks.
Affligem Blonde Clone
This is a universally well known blonde ale from Belgium. It is malty and slightly sweet with a bready finish and
relatively low abv. A great ale for Spring and Summer brewing.
TITLE:
CATEGORY: 18A
SPECS: OG: 1.064
FG: 1.013
SRM: 5
IBU: 26 (Tinseth)
VOL: 5.00 gal

2.00 Belgian Munich
HOPS:
Hallertau (German) Pellet 0.75 5.25 60
Spalt (Spalter) Pellet 0.75 4.50 30
YEAST:
WLP570
MASH:
Mash Temp Duration
NARRATIVE:
90 minute boil. Chill to 65F and pitch yeast. Oxygenate for 60 seconds. Ramp primary 5 days up to 75F until reaching a
terminal gravity 1.013. Rack to secondary 50F for 2 weeks. Bottle prime with Simplicity at a rate of 32g/gallon. Ready in
4 weeks. Best after 6 weeks. Store very cool (< 50F) is storing longer than 2 months. (This is not a long term storage ale).
Sr. Feuillion Tripel clone
A crisp and nicely balanced medium bitter tripel with a faint Candi sugar sweetness.
TITLE:
CATEGORY: 18C
SPECS: OG: 1.074
FG: 1.010 4
SRM: 28
IBU: 5.00 gal
VOL:

0.75 CaraPils
1.00 Simplicity Candi Syrup (Candi Syrup, Inc.)
HOPS:
Spalt Pellet .75 4.5 45
YEAST:
WLP530
MASH:
Mash Temp Duration
NARRATIVE:
Dough-in protease rest at 124F for 20 minutes. Decoction up to saccharification temp to 147F for 60 minutes. 90 minute
boil. Add soft sugar at boil initiation. Add syrup 10 minutes prior to flameout. Chill to 64F. Pitch yeast. Pure O 2 via 0.5
micron diffusion for 90 seconds. Ramp primary up to 76F over 6 days. At 1.011 dump primary yeast and chill to 50F for 4
weeks +. At 1.010 bottle prime in heavy bottles with Golden Candi Syrup at 36g/gallon and a fresh re-pitch 400ml
starter. Hold bottles at 72F for 2 weeks for initial carbonation. Cellar for 3-6 months.
(Kerkom) Bink Tripel clone
A medium to heavy bodied and sweet-hoppy tripel. A tripel that challenges the boundary of the style category
and delights the pallet. A work of art.
TITLE:
CATEGORY: 18C
SPECS: OG: 1.083
FG: 1.014 5
SRM: 38
IBU: 5.00 gal
VOL:

7 Dingeman’s Belgian Pils
7 Weyermann German Pils
HOPS:
East Kent Goldings Pellet .75 5.0 60
Styrian Goldings Pellet .60 4.5 30
YEAST:
WLP530
MASH:
Mash Temp Duration
NARRATIVE:
Dough-in protease rest at 124F for 20 minutes. Decoction up to saccharification temp at 153F for 50 minutes. 90 minute
boil. Add soft sugar at boil initiation. Chill to 64F. Pitch yeast. Pure O 2 via 0.5 micron diffusion for 90 seconds. Ramp
primary up to 78F over 6 days. At 1.014 dump primary yeast and chill to 50F for 4 weeks +. Bottle prime in heavy bottles
with Simplicity Candi Syrup at 32g/gallon and a fresh re-pitch 400ml starter. Hold bottles at 72F for 2 weeks for initial
carbonation. Cellar for 3-6 months.
Saison Dupont Clone
A fully attenuated, dry, complex Belgian Saison. Fruity, spicy and light. This Saison takes a great deal of its
flavor profile from primary fermentation and the unique Saison yeast.
TITLE: Saison Dupont

CATEGORY: 16C
SPECS: OG: 1.057
FG: 1.008
SRM: 4.0
IBU: 32 (Tinseth)
VOL: 5.00 gal

1.00 Simplicity – Candi Syrup, Inc.
1.00 Blanc Soft Sugar, Candi Syrup, Inc.
HOPS:
YEAST:
WLP565 Saison Yeast
MASH:
Mash Temp Duration
NARRATIVE:
90 minute boil. Chill to 80F and pitch yeast. Pure O 2 via .05m diffuser for 60 seconds. Hold Primary at 80F for 72 hours
then slowly ramp down to 70F over the next 4 days. Rack to secondary and hold at 70F for 10 days. Bottle prime with
Simplicity at a rate of 35g/gallon. Bottle in heavy Belgian or champagne bottles. Ready in 6 weeks.
De Koninck Pale clone
A mysterious Pale giving the appearance of a golden ale and the aroma of a tripel, the De Koninck Pale
finishes with a slightly sweet and almost Sauvignon Blanc-like pallet.
TITLE:
CATEGORY: 16B
SPECS: OG: 1.046
FG: 1.008 4
SRM: 24
IBU: 5.00 gal
VOL:

1.50 Vienna Malt
HOPS:
YEAST:
WLP515
MASH:
Mash Temp Duration
NARRATIVE:
Saccharification temp at 151F for 60 minutes. 60 minute boil. Add soft sugar at boil initiation. Chill to 64F. Pitch yeast.
crash chill until clarified, (40F). Bottle prime with Simplicity Candi Syrup at 32g/gallon. Ready in 4-6 weeks.
Flanders Red Ale
This Flanders Red Ale is definitive for the style. Balsamic, fruity, aromatic. We were happy with this first trial
and will be improving it with time through blending and variations in casking/cellar conditioning. This is a
challenge for experienced brewers.
TITLE: Flanders Red Ale (sour)

CATEGORY: 17B
SPECS: OG: 1.052
FG: 1.008
SRM: 15.0
IBU: 10.4 (Tinseth)
VOL: 5.00 gal
FERMENTABLES:
Weight (lbs) Description (Common net) Gravity/lb
6.00 Belgian Pilsner 1.029
0.50 Belgian CaraMunich 1.028
0.50 Belgian Special “B” 1.028
2.00 Torrified Golden Wheat 1.030
1.00 D-45 Candi Syrup, Inc. 1.032
HOPS:
YEAST:
Wyeast 3763 Roeselare Ale Blend, (yeast + bacteria). We prefer a 750ml starter but one smack pack is enough.
MASH:
Mash Temp Duration
Dough-in conversion 146F 40 minutes
Step raise 162F 20 minutes
NARRATIVE:
120 minute boil. Primary using a dedicated glass carboy with a well-fitted wood bung for this style of ale, (avoid plastic
or stainless). Chill to 78F. Pure O2 via .05m diffuser for 60 seconds. Pitch Roeselare blend. Hold Primary at 78F until yeast
fermentation subsides (about 7 days). Rack to a secondary carboy with 2 oz’s medium toast French white oak cubes and
hold at 82F until you see a pellicle formation at the top, (2-3 months). Taste weekly until the level of lactic acid is ideal.
This could be anywhere from 6 to 18 months depending on ambient conditions. Bottle prime with Simplicity at a rate of
29g/gallon. Bottle in heavy Belgian or champagne bottles. Starts to mature in bottles very nicely after about 12 months.
St. Bernardus Abt 12 Clone
The original 'Westvleteren' style ales originated from St. Bernardus. The premier ale from this brewery is the
Abt 12. Some say the Westvleteren 12 and the St. Bernardus Abt 12 are only variations of the same ale. All we
know is that both are exceptional and the St. Bernardus Abt 12 is every bit as complex and amazing the
Westvleteren 12.
TITLE: St. Bernardus Abt 12 Clone

CATEGORY: 18E
SPECS: OG: 1.090
FG: 1.012
SRM: + (Dark Chestnut)
IBU: 21.9 (Tinseth)
VOL: 5.25 gal
FERMENTABLES 9Assumed 75% Efficiency):

0.125 Belgian Debittered Black
1.500 D-180 - Candi Syrup, Inc.
1.500 Caramelized Beet Sugar (dark)
HOPS:
Target Pellet 0.60 8.0 60
YEAST:
WLP530 Westmalle
MASH:
Mash Temp Duration
Sacc (via Decoction) 148F 50 minutes
NARRATIVE:
90 minute boil with hops, adjuncts and nutrients as needed. Chill to 64F. Oxygenate slowly through 0.05 micron
diffusion for 90 seconds (we’re after 9-10 ppm O 2). Ramp primary from 64F to 76F through 7 days. At 1.013 rack off
primary yeast to secondary and cool to 55F. Hold for 5 days+ until the FG of 1.012 is reached. Dump yeast a second
time, lower temp to 40F and hold for 6 weeks. Bottle using heavy Belgian bottles or Champagne bottles. Prime with
31g/gal Simplicity Candi Syrup and re-pitch 350ml Westmalle stir-plate. Bottle re-ferment for 14 days at 74F. Cellar for
12 months.
Nostradamus clone
A rare Belgian specialty ale. Light reddish to pale brown with a lacey tan head. Has an indescribable
combination of candi sugar, spice, malt and aromatic bread.
TITLE:
CATEGORY: 16E
SPECS: OG: 1.083
FG: 1.012
SRM: 9
IBU: 20 (Tinseth)
VOL: 5.00 gal

9.00 Belgian Pilsner – Dingeman’s
0.65 Munich
0.50 CaraMunich
0.50 Belgian Aromatic
2.25 Blanc Soft Sugar. Candi Syrup, Inc.
HOPS:
Hallertau Mittlefrau Pellet 1.00 4.5 30
YEAST:
Wyeast 3522 Belgian Ardennes.
MASH:
Mash Temp Duration
Mash in 145F 90 min rampedMASH
Ramp from 145F to… 162F
NARRATIVE:
Mash in.MASH out. 90 minute boil. Chill to 60F. Pitch yeast. Oxygenate for 60 seconds. Ramp primary to 76F until it
reaches 1.012, (about 3 weeks). Rack to secondary 55F for 3 weeks. Bottle prime in heavy Belgian bottles with Simplicity
at 28g/gallon. Cellar for 6 months.
Chimay Doree (Gold)
This is the golden pater fare permitted the monks at Chimay. It is a lower alcohol orange citrusy dry pale ale
with a slight caramel finish. A joy to brew and share among friends.
TITLE:
CATEGORY: 16E
SPECS: OG: 1.040
FG: 1.005
SRM: 7
IBU: 16 (Tinseth)
VOL: 5.00 gal

6.00 Belgian Pils
0.33 Torrified Wheat (crushed)
0.25 Brun Fonce Cassonade, Candi Syrup, Inc.
OTHER:
Description Form weight (oz) Boil Duration (min)
Bitter Orange Dry 2.00 20
HOPS:
Saaz (Czech) Pellet 1.00 4.5 60
YEAST:
WLP 500 (Chimay)
MASH:
Mash Temp Duration
Infusion 148F 60 minutes
NARRATIVE: 90 minute boil. Chill to 68F. Slow diffusion O 2 for 30 seconds. Ramp primary from 66F to 72F over 4 days.
Let temp drop to 66F on day 5. Gravity should be just above target on day 5, (1.008). Rack off primary yeast to
secondary for 3 days then bottle. Prime with Simplicity candi syrup at a rate of 32 grams/gallon. Ready in 6 weeks.
Chimay Tripel (Blanc)
Chimay white is unique in its use of wheat and candi sugar. This is a dry ale with a medium mouth-feel, citrusy
palate, and candi sugar finish. A very complex tripel.
TITLE:
CATEGORY: 18C
SPECS: OG: 1.069
FG: 1.008
ABV: 8.0%
SRM: 4
IBU: 35 (Tinseth)
VOL: 5.00 gal

8.50 Belgian Pils2
2.75 Torrified Wheat (Golden Winter Wheat)
1.00 Simplicity Candi Syrup, Inc.
0.50 Blanc Soft Sugar, Candi Syrup, Inc.
HOPS:
Hallertau Pellet 1.00 5.25 60
YEAST:
WLP 500 (Chimay)
MASH:
Mash Temp Duration
Traditional 162F 15 minutes
NARRATIVE: 90 minute boil. Chill to 68F. O2 for 60 seconds. Ramp primary starting at 68F then raise to 76F over 7 days
until reaching 1.010. Dump yeast or rack off primary to secondary. Rack at 50F for 1 week until reaching FG at 1.008.
Crash to 35F for 1 week. Prime with pre-boiled Simplicity Candi Syrup at a rate of 35 grams/gallon and bottle in heavy
Belgian bottles iof Champange bottles. Hold bottles at 72F for 10 days for initial carbonation. Bottle condition at cellar
temps, (60F), for 3 months.
Chimay Grande Reserve (Blue)
This is the famous once seasonal-only Chimay Grande Reserve. It is a subtle, near-perfect balance of spice,
fruit, and malt with mild hop undertones. From our very first clone to our most recent this ale is
extraordinary.
TITLE: Chimay Grande Reserve

CATEGORY: 18E
SPECS: OG: 1.077
FG: 1.008
ABV: 9.0%
SRM: 17
IBU: 32 (Tinseth)
VOL: 5.00 gal

11.0 Belgian Pils
1.00 Torrified Wheat (Golden Winter Wheat)
2.00 D-45 Amber Candi Syrup, Inc.
HOPS:
Saaz2 Pellet 1.50 4.50 60
YEAST:
WLP 500 (Chimay)
MASH:
Mash Temp Duration
NARRATIVE: 90 minute boil. Chill to 62F. O2 for 60 seconds. Ramp primary starting at 62F then raise to 68 over 7 days
until reaching 1.010. Dump yeast or rack off primary to secondary. Rack at 50F for 1 week until reaching FG (1.008 –
1.009). Crash to 35F for 1 week. Bottle with pre-boiled Simplicity Candi Syrup at a rate of 34 grams/gallon (then hold
bottles at 72F for 10 days for initial carbonation). Bottle condition at cellar temps, (60F), for 6-12 months.
Chimay Premier (Red)
A subtle dry Trappist style ale with hints of spice and a back palate of caramelized banana.
TITLE: Chimay Premier

CATEGORY: 18B
SPECS: OG: 1.061
FG: 1.008
SRM: 10
IBU: 22 (Tinseth)
VOL: 5.00 gal

9.00 Belgian Pils
0.75 Torrified Wheat (crushed)
HOPS:
Saaz (Czech) Pellet 1.00 4.5 60
YEAST:
WLP 500 (Chimay)
MASH:
Mash Temp Duration
Protease 124F 20 minutes
Raise to Sacc temp by Decoction 148F 60 minutes
NARRATIVE: 90 minute boil. Chill to 68F. Slow diffusion O 2 for 30-40 seconds. Ramp primary from 66F to 76F over 4
days. Let temp drop to 66F on day 5. Gravity should be just above target on day 5, (1.009). Rack off primary yeast to
secondary and hold at 34F for 7 days. Prime with Simplicity candi syrup at a rate of 32 grams/gallon. Bottle with heavy
Belgian bottles or Champagne bottles and hold at 72F for 10 days for initial carbonation. Cellar bottles for 6 months.
De Koningshoeven La Trappe Quad
We have had this quad recipe requested quite a bit in 2012. This high gravity quadruple is unique in that it is
comparatively light and translucent for its category. It is also a malty and delicious sipping ale with subtle
flavors of brown sugar and bread that gradually awaken the palate.
TITLE: La Trappe Quad

CATEGORY: 18E
SPECS: OG: 1.086
FG: 1.014
SRM: 28.0
IBU: 18 (Tinseth)
VOL: 5.00 gal
ABV: 9.5%
FERMENTABLESAssumed 75% Efficiency):

11.5 Belgian Pale
1.50 Belgian Caramunich II
3.00 D-90, Candi Syrup, Inc.
HOPS:
Saaz pellet 1.50 4.5 60
YEAST:
WLP530
MASH:
Mash Temp Duration
Initial Protease Rest 124F 20 minutes
Saccharification via decoction 150F 60 minutes
NARRATIVE: 60 minute boil. Chill to 65F. Slow oxygenate for 90 seconds. Pitch yeast. Primary 7 days ramping up to 76F
until reaching 1.014. Chill to 50F for 6 weeks. For an oak-aged La Trappe Quad rack in a repurposed French oak
chardonnay barrel for 8-9 weeks. Bottle prime with a 500ml (stir-plate) of WLP530 and Simplicity Candi Syrup at
31g/gallon. This quad requires extended cellar time for flavor development. 12 months minimum.
La Trappe Dubbel
In a continuous effort to apply our syrups to the best Belgian Ales we test each year. This recipe was
composed to test the combined flavors of D-180 and D-90 to test the rich nature of our syrups with the La
Trappe Dubbel.
TITLE: La Trappe Dubbel

CATEGORY: 18B
SPECS: OG: 1.066
FG: 1.012
SRM: 41.0
IBU: 14 (Tinseth)
VOL: 5.00 gal

1.25 CaraMunich II
3.00 D-180 (Candi Syrup, Inc.)
HOPS:
YEAST:
WLP530 Abbey Ale
MASH:
Mash Temp Duration
Conversion 149F 45 minutes
NARRATIVE:
60 minute boil. Chill to 63F. Oxygenate for 60 seconds. Pitch yeast. Primary 7 days ramping up to 73F. Rack to secondary
and hold at 55F for 4 weeks. Bottle prime with Simplicity at 31g/gallon. Cellar 6 month.
La Trappe Tripel Clone
The La Trappe Tripel finishes comparatively sweet with candi sugar and hops on the pallet long after the ale is
gone. An exceptional variation on the style.
TITLE:
CATEGORY: 18C
SPECS: OG: 1.076
FG: 1.012
SRM: 3
IBU: 14 (Tinseth)
VOL: 5.00 gal

0.50 Blanc Soft Sugar (Candi Syrup, Inc.)
HOPS:
YEAST:
WLP530
MASH:
Mash Temp Duration
NARRATIVE:
terminal gravity. Rack off primary yeast and ferment to FG, (3-4 weeks). Rack and chill as cold as possible just above
freezing for 2 weeks. Bottle prime with Simplicity at 34g/gallon. Use heavy Belgian bottles or champagne bottles. Cellar
for 2-4 months.
Westmalle Tripel
Likely the finest, (and simplest), tripel clone published. A perfectly balanced, medium dry, effervescent, and
mildly malty ale with subtle hints of fresh fruit and a lupulin back-palate all in a subtle fruit finish. A near
perfect example of the tripel style.
TITLE: Westmalle Tripel

CATEGORY: 18C
SPECS: OG: 1.080
FG: 1.008 5
SRM: 39
IBU: 5.00 gal
VOL: 9.5%
ABV:

2.00 Simplicity Candi Syrup (Candi Syrup, Inc.)
HOPS:
YEAST:
WLP530
MASH:
Mash Temp Duration
NARRATIVE:
Dough-in protease rest at 124F for 20 minutes. Decoction up to saccharification temp to 147F for 60 minutes. 90 minute
boil. Add soft sugar at boil initiation. Add syrup 10 minutes prior to flameout. Chill to 64F. Pitch yeast. Pure O 2 via 0.5
micron diffusion for 90 seconds. Ramp primary up to 76F over 6 days. At 1.010 dump primary yeast and chill to 50F for 4
weeks +. At 1.008 bottle prime in heavy bottles with Golden Candi Syrup at 36g/gallon and a fresh re-pitch 400ml
starter. Hold bottles at 72F for 2 weeks for initial carbonation. Cellar for 3-6 months.
Munich Dunkel
This Dunkel is a creamy, rich, malty ale with a medium body and subtle caramel malt finish.
TITLE: Munich Dunkel

CATEGORY: 4B
SPECS: OG: 1.051
FG: 1.010
SRM: 16
IBU: 22 (Tinseth)
VOL: 5.00 gal
FERMENTABLES:
Weight (lbs) Description (Common Net) Gravity/lb
8.00 German Munich 8L 1.029
HOPS:
German Hallertau Pellet 1.00 4.0 60
YEAST:
WLP 833 German Bock
MASH:
Mash Temp Duration
Decoction 152F 45 minutes
NARRATIVE:
60 minute boil. Chill to 50F. Oxygenate for 60 seconds. Pitch yeast at 50F. Lager 4-6 weeks at 50F. Bottle prime with
Simplicity at a rate of 29g/gallon. Cellar 2-3 months.
Bock
In our opinion this is the finest of German lagers and was a favorite of Martin Luther's who cited it in one of
his letters to Catherine his wife in 1521. This recipe departs slightly from tradition in that it uses an amber
syrup to compliment the Munich malt resulting in a beautifully toasted and rich malty palate. If we brewed
only one German style lager per year, this would be our choice.
TITLE: Specialty Bock

CATEGORY: 5B
SPECS: OG: 1.068
FG: 1.010
SRM: 17
IBU: 26 (Tinseth)
VOL: 5.00 gal
FERMENTABLES:
6.00 German Munich 1.029
4.00 German Pilsner 1.029
1.00 CaraMunich 1.025
0.25 Franco-Belges Coffee Malt 1.024
HOPS:
Tettnanger Pellet 1.00 4.4 60
YEAST:
WLP 830 German Lager
MASH:
Mash Temp Duration
NARRATIVE:
(This recipe departs from Reinheitsgebot in using amber candi syrup to create a decadent rich lager. As you will see after
tasting this lager, it far exceeds most of the finest commercial lagers).
90 minute boil. Chill to 50F. Oxygenate for 60 seconds. Pitch yeast at 50F. Lager 4-6 weeks at 51F. Bottle prime with
Simplicity at a rate of 30g/gallon. Bottle condition for 8 weeks.
Munich Helles
A light malty version of a Bock generally brewed in late Autumn or early Winter. This lager uses much less
Munich malt but for a lager it is complex and flavorful. We prefer to add a small amount of amber syrup to
compliment the toasted flavors that are common in the Maibock style.
TITLE: Specialty Munich Helles

CATEGORY: 5A
SPECS: OG: 1.063
FG: 1.012
SRM: 12
IBU: 23 (Tinseth)
VOL: 5.00 gal
FERMENTABLES:
3.00 German Munich 1.029
0.25 CaraMunich 1.025
HOPS:
YEAST:
WLP 830 German Lager
MASH:
Mash Temp Duration
NARRATIVE:
(This recipe is a variation on traditional Munich Helles lager in that it uses amber syrup to add an extraordinary rich and
toasty finish. As you will see after tasting this lager, it is a recipe rivaling the very best Craft Brewery Helles style lagers).
90 minute boil. Chill to 50F. Oxygenate for 60 seconds. Pitch yeast at 50F. Lager 4 weeks at 51F. Bottle prime with
Simplicity at a rate of 30g/gallon.
Belgian Caramel Wit
We have added this carefully designed Belgian Wit after evaluating dozens of Wit, Wiezen, and Wheat Ale
recipes. This wit is the most flavorful and refreshing of the group. The WLP 400 adds a slight tart to a subtle
finish of caramunich and pale wheat malts.
TITLE: Belgian Caramel Wit

CATEGORY: 16A
SPECS: OG: 1.050
FG: 1.010
SRM: 11
IBU: 20 (Tinseth)
VOL: 5.00 gal
FERMENTABLES:
4.00 Belgian Pils 1.029
3.50 Weyermann Pale Wheat Malt 1.029
0.50 Belgian Caramunich (47L) 1.025
1.00 Torrified Wheat 1.029
1.00 SIMPLICITY Candi Syrup, Inc. 1.032
HOPS:
Strisselspalt Pellet 1.00 4.0 60
YEAST:
WLP 400 Belgian Wit
MASH:
Mash Temp Duration
Protein rest 122F 30 minutes
Mash 149F 60 minutes
NARRATIVE:
60 minute boil. Add syrup at flameout. Chill to 65F. Oxygenate for 60 seconds. Pitch starter or rehydrated yeast).
Primary 7 days at 68F or until terminal gravity 1.011 is reached. Secondary 14 days. Prime with 30g/gal syrup.. Cellar at
55F for 4-6 weeks.
German Weisse (Berliner)
This is a tart ale that relies heavily on Lactobacillus delbreuckii for its unusual characteristics. It is brewed with
two simple malts (wheat and pils) but with the added subtle decoction caramelization and uniqueMASH
hopping it is unlike any other ale. Served with a shot of fresh-squeezed grape juice from our personal orchard
makes this the most refreshing beer in the world. Our hats are off to the Huguenots who further developed
and spread this amazing beer throughout Europe.
TITLE: German Weisse (Berliner)

CATEGORY: 17A
SPECS: OG: 1.040
FG: 1.004
SRM: 3.0
IBU: 8 (Tinseth)
VOL: 5.00 gal
FERMENTABLES:
4.00 German Pils 1.028
3.00 Pale Wheat Malt 1.028
0.50 SIMPLICITY Candi Syrup, Inc. 1.032
HOPS:
German Hallertauer Flower 1.00 4.0 Mash Hopped Only
YEAST:
1 WLP Vial Lactobacillus delbreuckii
WLP011
MASH:
Mash Temp Duration
NARRATIVE:
60 minute rapid boil. Chill to 110F and pitch one WL vial Lactobacillus delbreuckii and try to maintain at 110F for 3-4
days to incubate the bacterium. When small bubbles begin to show in the wort, lower the temp to 70F. You may see a
coagulation of culture floating at the top of the ale. After incubation pitch primary yeast and ferment 7 days. Rack off
primary yeast and monitor the sourness of the ale weekly until it is acceptably lactic to taste. Can take 2-3 months or
longer to reach maturity. Use Champagne or heavy Belgian bottles. Prime with Simplicity at a rate of 33g/gallon. The
carbonation will be naturally high with lactobacillus. Bottle condition an additional 4-6 months.
Octoberfest (Märzen)
An extraordinary Octoberfest recipe that melds the rich maillard decoction flavors of Munich malt together
with a small amount of D-45 resulting in a nice per-style dry and bready finish.
TITLE: Octoberfest (Märzen)

CATEGORY: 3B
SPECS: OG: 1.055
FG: 1.012
SRM: 12
IBU: 24 (Tinseth)
VOL: 5.00 gal
FERMENTABLES:
1.00 Belgian Caramunich 1.025
HOPS:
YEAST:
WLP 820
MASH:
Mash Temp Duration
Decoction 156F 40 minutes
NARRATIVE:
90 minute boil. Chill to 50F. Oxygenate for 60 seconds. Pitch yeast at 50F. Lager 4 weeks at 50F. Bottle prime with
Simplicity at a rate of 30g/gallon.
NOTES:
This is rich lager with a distinctive rich bready palate. With the decoction maillard flavors of toasted bread along with a
small amount of amber syrup this recipe creates a spectacular malty finish.
Baltic Porter (Lager)
A Baltic Porter unlike its British and American cousins is a dark lager and lies somewhere between a Bock and
a Russian Imperial Stout. It has very malty and sweet overtones with a very bready finish and a hint of dark
Carafa on the back palate. It is a delicious dark style lager. To gain the rich chocolate, toffee, anise, and nutty
flavors known in the best representatives of this style we used D-180 and Caramunich.
TITLE: Baltic Porter

CATEGORY: 12C
SPECS: OG: 1.062
FG: 1.012
SRM: 28
IBU: 24.5 (Tinseth)
VOL: 5.00 gal
FERMENTABLES:
6.00 German or Belgian Pale 1.029
4.00 German or Belgian Munich 1.029
0.50 Caramunich (47L) 1.025
0.50 Carafa III 1.025
HOPS:
Saaz Flower 1.50 3.5 60
Saaz Flower 1.00 3.5 30
YEAST:
WLP 830 Märzen Lager
MASH:
Mash Temp Duration
NARRATIVE:
60 minute boil. Add syrup at flameout. Chill to 50F. Oxygenate for 60 seconds. Pitch lager yeast starter. Primary lager 4
weeks at 50F. Secondary for 14 days. Prime with 29g/gal Simplicity Candi Syrup. Cellar at 50F for 4-6 weeks.
Russian Imperial Stout (Ale)
This stout was a favorite of the Russian Czar's and especially to the court of Catherine II, Empress of Russia. So
much so that they imported it from the famed Thrale's Brewery in London. It is a remarkable blend of flavors
from a rich malty English pale malt, chocolate and dark malts, floral overtones and fruity esters all embodied
in a rich 'chewy' mouth feel to warm the royal court. It can be done as a lager or an ale. Although it takes
slightly longer, our favorite is the RIS Lager.
TITLE: Russian Imperial Stout

CATEGORY: 13F
SPECS: OG: 1.090
FG: 1.012
SRM: 54 (Dark Chocolate)
IBU: 60 (Tinseth)
VOL: 5.00 gal
FERMENTABLES:
13.0 Pale 1.029
1.00 CaraMunich (47L) 1.028
1.00 Dingeman’s Special “B” 1.028
2.00 Munton’s Chocolate Malt 1.022
HOPS:
Magnum Flower 1.00 20.2 60
Fuggle Flower 1.00 6.00 15
YEAST:
US05
MASH:
Mash Temp Duration
NARRATIVE:
Mash in,MASH out, sparge. 60 minute boil. Add syrup at flameout. Chill to 65F. Oxygenate for 60 seconds. Pitch yeast.
Primary for 10-12 days at 68F. Secondary 21 days at 60F. Chill condition at 50F for 5 weeks. Carbonate to 2.5 volumes or
bottle prime with a 4g re-pitch of US05 and 30g/gal Simplicity.
NOTE: Consider increasing water carbonate to 200-210 ppm to buffer the dark malt.
Russian Imperial Stout (Lager)
This stout was a favorite of the Russian Czar's and especially to the court of Catherine II, Empress of Russia. So
much so that they imported it from the famed Thrale's Brewery in London. It is a remarkable blend of flavors
from a rich malty English pale malt, chocolate and dark malts, floral overtones and fruity esters all embodied
in a rich 'chewy' mouth feel to warm the royal court. It can be done as a lager or an ale. Although it takes
slightly longer, our favorite is the RIS Lager.
TITLE: Russian Imperial Stout (Lager)

CATEGORY: 13F
SPECS: OG: 1.090
FG: 1.014
SRM: 54 9 (Dark Chocolate)
IBU: 60 (Tinseth)
VOL: 5.00 gal
FERMENTABLES:
13.0 Pale (Belgian, German, or English) 1.029
1.00 CaraMunich (47L) 1.028
1.00 Dingeman’s Special “B” 1.028
2.00 Munton’s Chocolate Malt 1.025
HOPS:
Magnum Flower 1.00 20.2 60
Fuggles Flower 1.00 6.00 30
YEAST:
W34/70 or WLP 830 Marsden Lager
MASH:
Mash Temp Duration
NARRATIVE:
Mash in,MASH out. 60 minute boil. Add hops per schedule, syrup at flameout. Chill to 50F. Oxygenate for 60 seconds.
Pitch lager yeast and hold for 12 hours at 60F. Lager for 6 weeks at 51F. Raise temperature to 60F for a 5 day diacetyl
rest. Carbonate to 2.4 volumes or bottle prime with a re-pitch of W34/70 and 30g/gal Simplicity.
NOTE: Consider increasing water carbonate to 200-210 ppm to buffer and smooth out the dark malt.
Gouden Carolus Classic clone
An impressive non-Trappist amber Belgian Ale with a many centuries old tradition. "The Golden Charles"
Belgian ale dates back to Emperor Charles V whose golden coins inspired this ale in the early 1500's.
TITLE:
CATEGORY: 16E
SPECS: OG: 1.076
FG: 1.011
SRM: 11
IBU: 26 (Tinseth)
VOL: 5.00 gal

10.0 Dingeman’s Belgian Pilsner
1.00 Brun Fonce Cassonade - Candi Syrup, Inc.
HOPS:
Spalt Pellet 0.75 4.50 60
YEAST:
Wyeast 3463
MASH:
Mash Temp Duration
Step 162F 10 minutes
NARRATIVE: 90 minute boil. Add cassonade at boil initiation. Chill to 63F. Pitch yeast. Oxygen for 60 seconds. Slowly
ramp primary for 7 days up to 73F. At near-terminal gravity (1.012), rack off primary yeast and drop temp to 60F for the
next 10 days then brighten at 45F for 3 weeks. Bottle prime with Simplicity at 33g/gallon in heavy bottles. Cellar for 6
months.
Westvleteren 6 Blond clone
This ale has been rated time and time again as the best blonde (pale) Belgian in its category. It has a fine blend
of citrus, honey, fruit, and spice with a dry finish and without being palatably sweet.
TITLE:
CATEGORY: 18A
SPECS: OG: 1.051
FG: 1.008 4
SRM: 40
IBU: 5.00 gal
VOL:

HOPS:
YEAST:
WLP530
MASH:
Mash Temp Duration
NARRATIVE:
Saccharification temp to 147F for 50 minutes. 60-minute boil. Add soft sugar at boil initiation. Chill to 64F. Pitch yeast.
Pure O2 via 0.5-micron diffusion for 30 seconds. Ramp primary up to 76F over 6 days. At 1.010 dump primary yeast. At
1.008 bottle prime in heavy bottles with Simplicity Candi Syrup at 34g/gallon. Hold bottles at 72F for 2 weeks for initial
carbonation. Ready in 6 weeks.
Westvleteren 8
We created this recipe hoping to develop a reasonable Belgian Dubbel that we had yet to trial. Taste testing
this ale after a year in bottle conditioning we think it's the best dubbel in its class.
TITLE:
CATEGORY: 18B
SPECS: OG: 1.072
FG: 1.009
SRM: 25
IBU: 38 (Tinseth)
VOL: 5.00 gal

2.50 Belgian Pale
0.75 Brun Fonce Cassonade
HOPS:
Brewer’s Gold* Pellet 1.00 8.0 60
*Brewers Gold and Northern Brewer are commonly grown hops in Popperinge.
YEAST:
WY3787/WLP530
MASH:
Mash Temp Duration
NARRATIVE:
90 minute boil with hops, adjuncts and nutrients as timed. Chill to 65F. Oxygenate 30 seconds. Ramp primary up to 78F
for 6-7 days. At 1.010 rack off yeast to secondary and crash to 50F. Hold for 3-4 days until FG is reached. Bottle using
heavy Belgian bottles or Champagne bottles. Prime with 34g/gal Simplicity Candi Syrup. Let bottle carb for 10 days at
76F. Cellar for 6 months.
Westcoastmalle Tripel (from Denny Conn)
Another outstanding recipe provided to us by Denny Conn. We tested this recipe with our new Golden Candi
Syrup and BLANC Soft Candi Sugar with exceptionally good results. In a lot of ways this Tripel is superior to
many of the imports.
TITLE: Westcoastmalle Tripel

CATEGORY: 18C
SPECS: OG: 1.076
FG: 1.011
SRM: 5
IBU: 34 (Tinseth)
VOL: 5.25 gal
FERMENTABLES:
Weight (lbs) Description Common Yield Gravity/lb
12.0 Belgian Pilsner (Dingeman’s) 1.029
2.00 Simplicity Candi Syrup (Candi Syrup, Inc.) 1.032
1.00 BLANC Soft Candi Sugar (Candi Syrup, Inc.) 1.042
HOPS:
Saaz pellet 1.00 3.1 Add toMASH-in (FWH)
Hallertauer pellet 2.00 3.6 60
Tettnang pellet 0.50 4.0 30
YEAST:
WLP530
MASH:
Mash Temp Duration
Protein rest (protease) 131F 10 minutes
NARRATIVE:
90 minute boil. Chill to 64F. Oxygenate 30 seconds. Ramp primary 7 days up to 78F. Rack to secondary for 5-7 days
at 55F. “Lager” at 50F for 3 weeks. Bottle prime with Simplicity Candi Syrup at 32g/gallon in heavy Belgian or
champagne bottles.
Westvleteren 12
This is a world renowned Ale. This is our 3rd year of refining this simple ale recipe and has permitted us to trial
the performance of our rich dark D-180 Candi Syrup on one of the most spectacular ales in the world.
TITLE: Westvleteren 12 Clone

CATEGORY: 18E
SPECS: OG: 1.091
FG: 1.012
SRM: 33 + (Dark Chestnut Brown)
IBU: 36 (Tinseth)
VOL: 5.00 gal

5.50 Belgian Pale
HOPS:
Brewer’s Gold* Pellet 1.00 9.0 60
*Brewers Gold and Northern Brewer are commonly grown hops in Popperinge.
YEAST:
WY3787/WLP530
MASH:
Mash Temp Duration
NARRATIVE:
90 minute boil with hops, adjuncts and nutrients as timed. Chill to 63F. Oxygenate slowly through 0.05 micron diffusion
for 90-120 seconds (we’re after 9-10 ppm O 2). Ramp primary to 77F for 6-7 days. At 1.013 rack off yeast to secondary
and crash to 55-60F. Hold for 3-4 days until FG is reached. Dump yeast again and lower to 45F and hold for 8 weeks.
Bottle using heavy Belgian bottles or Champagne bottles. Prime with 33g/gal Simplicity Candi Syrup and repitch ½ cup
fresh krausen or a 500ml stir-plate WLP 530. Let bottle carb for 14 days at 76F. Cellar for 12 months.
Westvleteren 12 – Single Malt Clone
This is a world renowned Ale. This is our 3rd year of refining this simple ale recipe and has permitted us to trial
the performance of our rich dark D-180 Candi Syrup on one of the most spectacular ales in the world.
TITLE: Westvleteren 12 Clone

CATEGORY: 18E
SPECS: OG: 1.091
FG: 1.012
CLR: 33+ Dark Chestnut
IBU: 36 (Tinseth)
VOL: 5.00 gal

HOPS:
Brewer’s Gold Pellet 1.00 9.0 60
YEAST:
WLP530
MASH:
Mash Temp Duration
Protease Rest (5.32 gal) 124F 15 minutes
Sacch. Rest (via decoction) 148F 60 minutes
NARRATIVE:
90 minute boil with hops, adjuncts and nutrients as timed. Chill to 63F. Oxygenate slowly through 0.05 micron diffusion
for 90-120 seconds (we’re after 9-10 ppm O 2). Ramp primary to 77F for 6-7 days. At 1.013 rack off yeast to secondary
and crash to 55-60F. Hold for 3-4 days until FG is reached. Dump yeast again and lower to 45F and hold for 8 weeks.
Bottle using heavy Belgian bottles or Champagne bottles. Prime with 33g/gal Simplicity Candi Syrup and repitch ½ cup
fresh krausen or a 500ml stir-plate WLP 530. Let bottle carb for 14 days at 76F. Cellar for 12 months.
Summer Saison
We first tested Simplicity with this recipe and discovered that our neutral syrup contributed a subtle honey
palate. It carried this flavor all the way to the finished ale and compliments any citrus zest addition well.
TITLE: Summer Saison

CATEGORY: 16C
SPECS: OG: 1.056
FG: 1.008
SRM: 6.0
IBU: 24 (Tinseth)
VOL: 5.00 gal
FERMENTABLES:
Weight (lbs) Description (Common net) Gravity/lb
1.00 Munich Malt 1.028
2.00 Simplicity - Candi Syrup, Inc. 1.032
HOPS:
YEAST:
WLP565 Saison Yeast
OTHER:
28 grams Fresh Orange Peel - 5 minute boil
MASH:
Mash Temp Duration
NARRATIVE:
90 minute boil. Chill to 65F. Pitch yeast. Primary 4 days at 89F then slowly ramp down to 70F over the next 4 days.
Secondary 7 days at 68F. Bottle prime with Simplicity at a rate of 35g/gallon. Bottle in heavy Belgian or champagne
bottles. Ready in 6 weeks.
Rochefort 8
Initially, this Trappist Ale struck us as very simple to brew, however, it turned out to be quite a challenge.
Maintaining careful fermentation temperatures and durations with the right yeast strain and pitch level took
longer than expected over more than a few attempts. Another key element was establishing a subtle balance
between syrups. We started with Herman Holtrop's recipe as a baseline and slowly refined the grain bill and
method closer to the BLAM specification. Many thanks to Herman and Stan for providing the much needed
guidance.
TITLE: Rochefort 8
CATEGORY: 18E
SPECS: OG: 1.078
FG: 1.009
SRM: 32
IBU: 22 (Tinseth)
VOL: 5.00 gal

1.00 Belgian Caramunich
0.25 Blanc Soft Sugar
HOPS:
YEAST:
WLP540
MASH:
Mash Temp Duration
Decoction (mash-out) 170F 10 minutes
NARRATIVE: 90 minute boil. Add soft sugar at beginning of boil. Add syrup at flameout. Chill to 65F. Oxygen for 90
seconds. Ramp primary for 7 days up to 72F. At near-terminal gravity (1.010), rack off primary yeast and drop temp to
60F for the next 5 days then crash at 50F until bright. Bottle prime with Simplicity at 32g/gallon. Cellar for 6 months.
Rochefort 10 Clone
Rochefort 10 is a scalar version of the Rochefort 8 so the fermentables bill and hops were increased to match
the specification. Brewing this ale also required a notable increase in pitch rate with slight variation in method
to reach target gravity and the rich cherry and malt flavors with a medium-light body.
TITLE: Rochefort 10
CATEGORY: 18E
SPECS: OG: 1.096
FG: 1.013
SRM: 43
IBU: 27 (Tinseth)
VOL: 5.00 gal

2.00 Belgian Caramunich
3.00 D-180 Candi Syrup Inc.
4 oz Blanc Soft Sugar – Candi Syrup, Inc.
HOPS:
Hallertau Mittlefrueh Pellet 1.50 5.0 60
YEAST:
WLP540 “Rochefort Strain”
MASH:
Mash Temp Duration
NARRATIVE: 90 minute boil. Add syrup and soft sugar at flameout. Chill to 63F. Pitch yeast. Oxygen for 90 seconds.
Slowly ramp primary for 7 days up to 73F. At near-terminal gravity (1.014), rack off primary yeast and drop temp to 60F
for the next 10 days then brighten at 45F for 3 weeks. Bottle prime with Simplicity at 32g/gallon in heavy bottles. Cellar
for 12 months.
Pannepot - Gran Reserva
This recipe was an offshoot of our Pannepot OFA project. We found that the depth and complexity of the
Gran Reserva was irresistible. We have been brewing it in the hope of perfecting it ever since. Its balanced
palate of plum-raisin-orange with a hint of dark chocolate malt is worthy of note.
TITLE:
CATEGORY: 18E
SPECS: OG: 1.100
FG: 1.025
SRM: 41
IBU: 39 (Tinseth)
VOL: 5.00 gal

14.0 Belgian Pilsner – Dingeman’s
0.75 Carafa III
1.00 CaraMunich II
2.00 Torrified Wheat – Prairie Golden (Organic)
1.00 Blanc Soft Sugar. Candi Syrup, Inc.
HOPS:
Bramling Cross Pellet 2.00 5.5 60
Hallertau Mittlefrau Pellet 1.00 5.0 30
YEAST:
Note on yeast. Although Fermentis T-58 is reportedly used in this ale we recommend Wyeast 3522 Belgian Ardennes.
MASH:
Mash Temp Duration
StepMASH #1 (IN) 155F 60 minutes
StepMASH #2 (OUT) 170F 15 minutes
NARRATIVE:
Protein rest.MASH in.MASH out. 90 minute boil. Chill to 60F. Pitch yeast. Oxygenate for 120 seconds. Ramp primary to
72F until it reaches 1.031. Rack to secondary 55F for 6 weeks. Bottle prime in heavy Belgian bottles with Simplicity at
28g/gallon. Cellar for 12 months.
Duvel Clone
To us one of the most remarkable things about a Duvel Tripel is its simplicity. With careful attention to
method some amazing flavors can be coaxed out of a yeast strain and a single grain. We brewed this clone
repeatedly until it was difficult to distinguish from an actual Duvel (and incidentally in compliance with the
BLAM specification). We believe temp control and fresh hop pellets, (or fresh whole hops), are essential to
the success of brewing this ale.
TITLE: Belgian Tripel

CATEGORY: 18C
SPECS: OG: 1.069
FG: 1.005
SRM: 2-3
IBU: 30 (Tinseth)
VOL: 5.00 gal

0.50 Blanc Soft Sugar (Candi Syrup, Inc.)
HOPS:
YEAST:
WLP570
MASH:
Mash Temp Duration
NARRATIVE:
terminal gravity. Rack off primary yeast and ferment to FG, (3-4 weeks). Rack and chill as cold as possible just above
freezing for 2 weeks. Bottle prime with Simplicity at 33g/gallon. Use heavy Belgian bottles or champagne bottles. Cellar
for 4 months.
Maredsous 8 clone
In the same tradition of Duvel the Maredsous 8 is slightly darker with some subtle combinations of flavorful
roasted and caramel malts. This is a brown ale recipe in the "Duvel" family that we brew for our personal
pipeline. We have updated this recipe to include more darker malt to more closely approximate commercial
Maredsous 8.
TITLE: Maredsous 8
CATEGORY: 18C
SPECS: OG: 1.069
FG: 1.011
SRM: 20
IBU: 29 (Tinseth)
VOL: 5.00 gal

10.0 Dingeman’s Belgian Pilsner
0.50 Dingeman’s Mout Roost 900
HOPS:
YEAST:
WY1388
MASH:
Mash Temp Duration
Step infusion 152F 30 minutes
NARRATIVE:
90 minute boil. Chill to 63F. Oxygenate for 60 seconds. Ramp primary 5 days up to 80F until reaching terminal gravity.
Rack to secondary. Bottle when bright. Prime with Simplicity at 33g/gallon. Cellar condition for 4-6 months.
Maredsous 10
Maredsous 10 excludes the roasted malts found in the Maredsous 8 and replaces it with an additional
caramel malt. This is our favorite of the "Duvel" class of Belgian Ale's.
TITLE: Maredsous 10
CATEGORY: 18C
SPECS: OG: 1.084
FG: 1.008
SRM: 6.0
IBU: 35 (Tinseth)
VOL: 5.00 gal
FERMENTABLES (Assumed Efficiency 75%):

2.00 Dingemen’s Cara 8
HOPS:
YEAST:
WY1388
MASH:
Mash Temp Duration
NARRATIVE:
90 minute boil. Chill to 63F. Oxygenate for 90 seconds. Primary 5 days and ramp to 79F until reaching terminal gravity.
Secondary crash temp down to low 50’s for 2 weeks. Bottle prime with a re-pitch of a smaller starter of WY1388 and
Simplicity at 35g/gallon. Cool cellar this ale for 12 months.
Westmalle Dubbel Clone
The Westmalle Dubbel is another showcase of D-90 syrup's outstanding flavor characteristics and ability to
convey a subtle caramel nose and medium dark color. The Westmalle Dubbel is an elegant medium gravity ale
that can be a great entry-point into the world of brewing Belgian ales.
TITLE: Westmalle Dubbel

CATEGORY: 18B
SPECS: OG: 1.064
FG: 1.008
SRM: 29
IBU: 24 (Tinseth)
VOL: 5.00 gal
FERMENTABLES:
1.50 Belgian Vienna Malt
0.40 Dingeman’s Mout Roost 900
2.00 D-90, Candi Syrup, Inc.
HOPS:
YEAST:
WLP530
MASH:
Mash Temp Duration
Mash in 147F 60 minutes
NARRATIVE: 90 minute boil. Chill to 65F. Oxygenate 60 seconds. Ramping primary slowly to 79-80F over 7 days. Rack to
secondary. At FG crash to 50F for 5 weeks to brighten. Bottle prime with Simplicity Candi Syrup at 32g/gallon. Hold
bottles at 76F for 2 weeks for initial carbonation. Cellar 6 months.
Achel Bruin Extra
Achel Bruin Extra was one of our first brew tests using both D-90 and our Soft Belgian Candi Sugar (Brun
Foncé). Through the process of creating and refining this recipe we realized that an everyday dark candi syrup
did not provide the flavors needed for a premium Achel. We needed a Premium dark Candi Syrup and soft
sugar that combined, would carry a flavor profile of both dark fruit and unmistakable chocolate all the way to
the bottle. This ale pours with a dark toasted malt aroma, has a lasting pillowy medium tan head with
boundless Belgian lace, and has the unmistakable flavors of dark malt and plums finishing with the distinct
flavors of premium candi sugars.
TITLE: Achel Bruin Extra

CATEGORY: 18E
SPECS: OG: 1.090
FG: 1.013
SRM: 26
IBU: 29 (Tinseth)
VOL: 5.00 gal

Weight
(lbs) Description Common Yield Gravity/lb
14.0 Belgian Pilsner (Dingeman’s) 1.029
8 oz Dingemans Belgian Chocolate (Mout Roost 900) 1.028
2.00 D-90 (Candi Syrup, Inc.) 1.032
8 oz Dark Cassonade (BRUN FONCE Candi Syrup, Inc.) 1.042
HOPS:
YEAST:
WLP530
MASH:
Mash Temp Duration
Step infusion 1 144F 20 minutes
NARRATIVE:
90 minute boil. Chill to 65F. Slow oxygenate for 120 seconds. Pitch yeast and let rise to 78F through high krausen (3
days). Primary 5-6 days until reaching 1.013. Rack off primary yeast. 5 days secondary at 60F to finish at 1.012.. Dry hop
with Saaz if required and rack for flavor development at 50F for 8 weeks. Bottle prime with a 500ml stir-plate re-pitch of
Westmalle and Simplicity at the rate of 32g/gallon. Bottle condition 8 months in cellar conditions.
Orval
Brew testing an Orval clone was complex and a long drawn out process. After our first 4 so-so attempts we
took a serious look at the specification and plied our best methods. Although this recipe is an exceptional one,
(some say better than the Trappist original), it is our best so far in approximating the characteristics of an
Orval.
TITLE: Orval
CATEGORY: 16E
SPECS: OG: 1.055
FG: 1.005
SRM: 5
IBU: 38 (Tinseth)
VOL: 5.00 gal
FERMENTABLES:
6.50 Dingeman’s Belgian Pils
0.50 Vienna
0.50 CaraVienna
1.75 SIMPLICITY Candi Syrup, Inc.
HOPS:
Description Form weight (oz) a/a % Duration (min) Note
Hallertau Pellet 1.50 4.0 60 Boil
Styrian Goldings Pellet 1.00 3.5 30 Boil
Styrian Goldings (dry hop) Flower 2.00 n/a 2 weeks Dry hop
YEAST:
WLP510 – “Bastogne” (or starter details and pitching rates see doc at:
WY5526 – Brettanomyces lambicus (1 pack added to secondary).
* Orval bottle yeast can also be cultured, however, this adds two competing yeast strains simultaneously and may not achieve the same ester profile.
MASH:
Mash Temp Duration
Mash out 168F 20 Minutes
NARRATIVE:
90 minute boil. Chill to 60F. Oxygen for 90 seconds. Pitch yeast starter. Ramp primary from 60F to 72F over 10 days.
Rack off primary yeast and pitch Brettanomyces lambicus and dry hop in secondary for 4 weeks at 57F. Bottle prime
with Simplicity at 36g/gallon in heavy Belgian or Champagne bottles. Cellar bottles at 50F for 6 months.
Denny’s 400 Belgian Quad
This Belgian Quad was provided to us by Denny Conn who graciously shared his recipe with us after using our
D-180 Candi Syrup.
TITLE: Denny’s 400th Belgian Quad

CATEGORY: 18E
SPECS: OG: 1.103
FG: 1.025
SRM: 30.2
IBU: 26 (Tinseth)
VOL: 5.00 gal
FERMENTABLES:
Weight (lbs) Description Gravity/lb
2.00 Munich Malt 1.029
0.50 CaraMunich 80 1.024
1.00 Cassonade (Brun Leger) Candi Syrup, Inc. 1.039
HOPS:
Hallertauer Pellet 2.50 3.9 60
Strisselspalt 2007 Pellet 1.00 2.5 5
YEAST:
WLP530
OTHER:
1 cap Servomyces
MASH:
Mash Temp Duration
Conversion 154F 60 minutes
NARRATIVE:
90 minute boil. Chill to 65F. Slow-oxygenate for 150 seconds. Ramp primary from 65F to 78F over 7 days until gravity
reaches 1.026. Rack off yeast to secondary at 50F for 12 weeks. Bottle prime with a re-pitch starter of WLP530 and
SIMPLICITY at 30g/gallon. Cellar for 12-18 months.
Ben Franklin’s Anniversary Porter
This Ben Franklin Porter recipe was inspired by BrewMaster Tony Simmons. We brewed and improved it over
time to balance and blend its malty-roasty flavors with D-180. After many variations we have made this dark
Porter recipe one of our standards. It is the best Porter we have ever tasted. Many thanks to Brewmaster
Tony Simmons.
TITLE: Ben Franklin’s Anniversary Porter

CATEGORY: 12B
SPECS: OG: 1.060
FG: 1.010
SRM: 25
IBU: 26 (Tinseth)
VOL: 5.00 gal
FERMENTABLES:
7.00 Pale Malt (Maris Otter) 1.029
2.00 Toasted Rolled Barley (275F until golden 2hrs. Air-mellowed 1 week) 1.030
1.00 Breiss Victory Malt (Biscuit malt) 1.028
1.00 Breiss Special Malt 1.028
0.25 Black Patent Malt 1.024
0.50 D-180 Candi Syrup (in lieu of traditional Colonial Molasses) 1.032
HOPS:
Kent Goldings Pellet .75 5.0 60
YEAST:
WLP002
MASH:
Mash Temp Duration
NARRATIVE:
60 minute boil. Chill to 65F. Oxygenate for 60 seconds. Pitch yeast. Primary 7 days at 70F. Secondary 5 days. Bottle and
prime with SIMPLICITY at a rate of 30g/gallon for 4 weeks. Improves remarkably with age.
Toasted Oat Cream Stout
We've been brewing this recipe since the early days of our syrup brew trials. It is a traditional English oatmeal
stout with flavors of rich coffee and dark chocolate infused by the flavor profile of D-180. With toasted and
airmellowed oats this stout recipe is something that has to be tasted to be believed. After 5 months bottle
conditioning this stout has a subtle cinnamon flavor produced by the combination of black malts and D-180. It
is exceptional.
TITLE: Toasted Oat Cream Stout

CATEGORY: 13B
SPECS: OG: 1.061
FG: 1.012
SRM: 39+
IBU: 24.8 (Tinseth)
VOL: 5.25 gal
FERMENTABLES:
7.00 Maris Otter Pale 1.029
1.00 Caramunich 1.028
1.00 Toasted Rolled Oats (275F – 2 hrs) 1.030
0.75 Simpson’s Chocolate Malt 1.024
0.25 Simpson’s Chocolate Malt (steep 20 min) n/a
HOPS:
Northern Brewer Whole 0.50 8.2 60
Fuggle Pellet 1.00 5.0 30
YEAST:
US-04 (Whitbread) – 11g pack.
MASH:
Mash Temp Duration
Protein rest (for the rolled oats) 122F 20 minutes
Simple conversion 153F 60 minutes
NARRATIVE:
60 minute boil. Chill to 65F. Cream yeast 30 minutes prior to pitching. Ferment primary 7 days at 68F. Secondary 7 days.
Bottle condition at 68-70F for 8 weeks. Prime with SIMPLICITY at a rate of 30grams/gallon.
THE USE AND STORAGE OF CANDI SYRUP
Belgian style candi syrups come in many forms, packaging, and from many nationalities. Some are US, Dutch,
Belgian, British, etc. Since candi syrup is an essential ingredient in making high quality ales and lagers it is
essential to choose a premium quality candi syrup to meet color, flavor, fermentability, and purity
characteristics to improve the probability of brewing success.
Premium candi syrups are a balanced combination of fructose, glucose, and a very small amount of sucrose.
The finest candi syrups are designed to have very specific proportions of various sugars in order to create
unique flavor profiles when consumed by Saccharomyces cerevisiae. Candi syrup should have no
preservatives, acids, coloring agents, or stabilizers. In other words, candi syrup should be all natural 1. It is
moderately viscous at room temperature for ease of pouring, and the darker syrups contain varying degrees
of thermally produced flavors that have caramel, toffee, dark stone fruit to coffee, anise, and dark bakers
chocolate, (descriptions of Candi Syrup, Inc. products only). Candi Syrup, Inc’s candi syrups have a rated
gravity impact of 1.032 PPG.
Recommendation for Cool Syrup Handling
Cool syrups will pour more slowly and less thoroughly in any form of packaging. To improve pouring from the
stand up pouches during cool conditions, simply place the unopened pouch in a small bowl of water at 120F
and let sit for 10 minutes. The warmer syrup will have a better flow rate and will pour more thoroughly.
Recommendations for Adding Candi Syrups
Of the questions most commonly asked, when to add candi syrups in the process of brewing is the most
frequent. Unless the brewer is utilizing a direct element boil 2 the syrups can be added at the beginning of the
boil, the end of the boil or just after boil completion, (flameout). The time of syrup addition will not have a
detrimental flavor impact on the syrups. CSI recommends stirring-in syrups at flameout.
CSI’s Candi Syrup is filled and packaged under sterile conditions. If adding candi syrups to primary or
secondary the following steps are recommended:
1. Sanitize the exterior of the packaging.
2. Mix a volume ratio of 2 parts candi syrup to 1 part water.
3. Boil on low heat for 15 minutes
4. Let cool to room temperature covered
5. Add to fermenter and gently stir
By adding water and boiling you are sterilizing the added water, (not the syrup), and creating a more miscible
solution. Adding syrup to a relatively cool primary or secondary fermentation without dilution will not permit
even mixing due to the viscosity change under cooler temperatures. This may cause caking at the bottom of
the fermenter.
Storage Recommendations
Candi Syrup can be stored sealed for about 6 months at room temperature. Once opened it is recommended
to use candi syrup within 30 days. Dark Candi Syrups, (D-90 and D-180), can be stored in the freezer for up to
1 Candi Syrup, Inc. products are all natural, gluten free, and are not made with GMO ingredients. They contain no preservatives, no
coloring agents, no acids, and no stabilizers.
2 If using direct element heating where a resistance heating element is in direct contact with wort, please only add syrups at the
end of the boil after the element is turned off for 60 seconds. We have had at least one report of a high wattage element scorching
the syrup on boil addition.
a year without any detrimental effects. It will become very viscous and thick but it will never freeze, (solid
freezing temp of candi syrup is -82C). Please keep in mind that Simplicity, Golden, and D-45 Candi Syrups can
undergo crystallization and hardening if frozen. Do not freeze or refrigerate these syrups styles.
Priming
Here at Candi Syrup, Inc. we use our own syrups when priming for bottle conditioned ales and lagers. The one
universal priming syrup that works well for all ales is Simplicity Candi Syrup™. When priming darker ales any
of the five premium candi syrups can be used. Below is a chart with estimated results in volumes of CO 2. For
most Belgian ales it is recommended to use heavy Belgian bottles or champagne bottles for long term storage
at high carbonation3. Always boil and cool the priming syrup with the requisite amount of water to create a
miscible solution before adding to your fermenter. Failing to do this can create problems in bottling priming
due to cooling of the adjunct and the resultant inconsistent mix due to the rise in viscosity and lower
temperature.
Volume CO2 Candi Syrup / Candi Syrup / Notes

1 gal (grams) 5 gal (grams)
2.3 28.0 140 Medium-Low carbonation
2.4 29.0 145
2.5 30.0 150
2.6 31.0 155 Good average carbonation for most dark Belgian ales.
2.7 32.0 160
2.8 33.0 165 High carbonation. Use heavy or champagne bottles.
2.9 34.0 170 CSI has had standard long-necks rated at 3.0 volumes CO2
break at this carbonation level. Use heavy or champagne
bottles
3 Priming in an incorrect bottle style can result in bottles exploding and causing harm. Please prime with caution using calibrated
scales for priming sugar, heavy champagne bottles, proper equipment, and a temperature controlled bottle storage area.
SINGLE DECOCTION
Defining Basic Decoction
Decoction in its simplest form is the scooping-up of a certain volume ofMASH slurry (grain and wort
together), boiling separately, and returning it to theMASH tun. That’s it. This will raise the overall
temperature of theMASH, add unique flavors as well as add a few other benefits. The word decoction
literally means “to return cooked” so in brewing it is the returning of cookedMASH back to theMASH tun.
This document is designed to illustrate the steps required to perform a simple single decoction and
presumes you have already performed the initial dough-in.
The Importance of Decoction: A Cool Historical Look
Decoction has been around for a very long time. The Sumerians used decoction to make “strong” beer
(kas-kal4). The use of beer permeated every aspect of Sumerian culture so they had quite a bit to say
about it. They had wheat beer, barley beer, golden beer, red beer, light beer, dark beer, sweet beer, beer
bread, breweries, beer halls, and detailed cuneiform descriptions on method including malting, roasting,
and decoction (ì-á b-sè-ga and šeg5). It is interesting to note that Sumerian culture existed over 5500
years ago, (3000 - 3500 B.C.), and that their language predates dynastic Egyptian proto-hieroglyphics
(3200 B.C.). Sumerian beer making predates pre-Hellenic and Etruscan viticulture by 2500 years. The
point being that the benefits of decoction, (and beer), were discovered very early in recorded history
and it has been validated as beneficial and carried forward ever since. Of these benefits there are two
that stand out6. First, decoction adds flavor and darkens color. This is the result of caramelized maltose
and Maillard compounds. Second, decoction improves the efficiency of theMASHing process by opening
up grains for greater conversion. The ancient Sumerians did not measure the increase in maltose, (as far
as we know), but they knew boiledMASH created great flavor and resulted in a better yield. The
continental Europeans also discovered decoction. The Trappist monks used decoction as an inexpensive
means to improve the flavor and color of their ales to great success. Decoction plays a role in many styles
of world-class ales.
First Step: Calculating Decoction Volume
The temperature to which we raise ourMASH using decoction is governed by the actual volume removed
in the decoction. There is a basic formula for this. At this stage all we’re looking for is a simple
percentage of the total volume of theMASH we have at hand. This decoction percentage will be based on
the current temperature and the temperature to which we wish to raise ourMASH. No measured
volumes are needed at this point. We will calculate that once we have theMASH volume total and the
volume percentage we need to scoop out and boil. We’re only looking for a percentage, a factor if you
will. To get this we only need a small bit of information in order to make this formula work in the real
world. We will need to solve for the percentage of the totalMASH volume first. In the formula below we
assume theMASH is currently sitting in a protease rest at 122F and that we wish to raise ourMASH
temperature to 147F:
xVolPercentile = .2732 (or 27.32%)
4 Halloran, John, “Sumerian Lexicon”, © 1996, p. 109.

5 Ibid. p.102 & p.26 respectively.
6 Mosher, Randy. “Radical Brewing”, Brewers Publications, © 2004, pp. 108-110.

So, in the end, the total decoctionMASH volume percentile will remain the same across increasing batch
sizes for this scenario. For the given input variables the outcome will become a constant assuming no
changes to equipment, factors, and heat loss. It is important to note that as you increase the heat loss
variable, (nTempLossEstimate), the calculated decoction volume will have to rise to compensate for this
loss, i.e. more boiling volume of decoctedMASH to compensate for tun heat loss.
Second Step: Calculating TotalMASH Volume
Now that we have the percentage of decoctionMASH calculated, we also need to have a totalMASH
volume to apply it for an actual volume ofMASH to scoop out. This totalMASH volume can be calculated
with the grain weight and the dough-in water volume:
For example 12 lbs of grain + 4.0 gallons of water will equate to the following, (assuming Palmer’s
volume factor of nGrainVolFactorPerPound = 0.078 or 9.984 fluid oz/lb):
xTotalMashVolume = (nGrainWeight * nGrainVolFactorPerPound) + nInfusionVolH2O xTotalMashVolume =
(12.0 * 0.078) + 4.0 [0.078 Palmer’s grain factor volume/lb] xTotalMashVolume = 4.936 gallons
Third Step: Calculating Decoction Volume
Using the decoction percentile we discovered above in the first equation, we follow the sample to
completion by multiplying it with the totalMASH volume we just calculated to arrive at our decoction
volume:
xDecoctionVolume = xTotalMashVolume * xVolPercentile
xDecoctionVolume = 4.936 * 0.2732 xDecoctionVolume = 1.35
gallons
This is a process of determining how muchMASH we need to remove and boil for a single decoction. To
simplify this we can put together a spreadsheet that accepts variables for water volume, grain weight,
temperatures, and temperature loss estimate, and it will return decoction volumes on the fly (see Table
1.0 below):
MASH DECOCTION CALCULATOR
FACTORS VARS
ENTER Water Volume 4.00
ENTER Total Grain Weight 12.00
Grain Volume Factor 0.078
TotalMASH Volume (gal) 4.936
ENTERMASH Start Temp (F) 122
ENTER Target Temp (F) 147
Boiling Temp (F) 212
ENTER Heat Loss Factor (-F) 1.50
Fraction of TotalMASH 0.2732
Decoction Volume (gal) 1.35
Decoction Volume (quarts) 5.39
Table 1.0
A Simple Decoction Step-by-Step

1. Note the grain bill total weight to be used in the first rest
2. Note the initialMASH water volume to be used
3. Calculate totalMASH volume and add 10% volume7
4. Note currentMASH rest temp
5. Note targetMASH temp
6. Calculate the decoctionMASH volume to boil
7. Remove and boil decoctionMASH + 10%
8. Carefully return boilingMASH back to the main tun until target temp is achieved
9. If there is remainingMASH, cool it to target temp and return remainder
Or
1. Plug in the numbers to your spreadsheet to get the decoctionMASH volume 2. Perform
decoction as above
A decoction of this small size takes a variable amount of time to bring to boil based on the heat source
and boil-kettle heating surface. After the completion of the first rest the decoction process begins. Have a
pan ready that can handle a minimum of twice the volume you are boiling. Scoop the decoction volume
amount out and put it into the boil pan. When the decoction comes to a boil you can return it to theMASH
tun or let it boil longer depending on your preference of flavor and color. If you do not have agitation of
some sort it is recommended that you stir the decoctionMASH to keep it from burning. When the
boiledMASH has been returned to theMASH tun, measure the target temperature. If the temperature is
low then make a note to raise the Heat Loss Factor variable the next time. If it is high then lower the Heat
Loss Factor variable. Keep good records of ambient temperature, tun size,MASH size, and kettle sizes.
These will play a role in zeroing-in on the exact heat loss factor for ideal decoctions with specific
equipment.
Conclusion
A decoctionMASH can be enhanced into multiple rest steps, varying boil temperatures and durations,
charring, crash deglazing8, or a combination of any or all of these techniques. However, every decoction
begins with the basic decoction principles outlined above. Becoming comfortable with performing
decoction is the first step. The mistake most make in their first decoction is worrying about over-timing
the first rest from which the decoctedMASH is taken. This concern can lead to a frenetic rush which can
lead to mistakes (I can attest to this). It is very calming to note that a beta glucan or protease rest that
goes over 15 or even 30 minutes will have no detrimental effect on your ale. As a trial run, a brewer can
use old grains to practice the process before using a premium grain bill.
7 Thermal loss, ambient room temperature, time movingMASH from decoction kettle toMASH tun all play havoc on ‘exact’
temperatures. It is always recommended to add an additional amount of decoction volume so the re-entry ofMASH to the tun can
be varied until the target temperature is reached. Then if there is remainingMASH to return it can be cooled to exact temperature
and returned.
8 “Crash Deglazing” in a decoction is the pre-heating of the decoction kettle beyond the maltose caramelization temperature, (356F),
in order to create a very slight charring and subtle caramelization of theMASH on impact. This “crash” creates a unique flavor that
pairs well with many Belgian style ales including Westvleteren 12.
ALE/LAGER PITCHING RATES
There are many good published yeast guides and a number of excellent books on the science of yeast that
also include the metrics of creating stir-plate starters. We highly recommend Chris White and Jamil
Zainasheff’s volume for detail and academics 9. This document is intended to be a quick reference sheet for
selecting the correct pitch rate for most gravities.
Cell Count
Identifying the ideal cell count, (pitch rate), is necessary for controlling the duration of fermentation and the
quality of ester/phenol development. The figure below illustrates common densities of yeast cells per
milliliter using three starter methods. For the brewer without a lab, yeast starters are based on an
assumption of cell count within a vial or yeast pack. A White Labs vial of yeast will contain approximately 80-
120 billion cells depending on the production date. This count estimate is the basis for the build-up of yeast
cells for a starter. The chart below is an illustration of yeast densities per harvest method 2:
Shaking @10P (1.040)
O2 Only @10P (1.040) Million Cells /ml (High)

Million Cells /ml (Low)
Stir Plate + O2 @10P (1.040)
Million Cells /ml (Mean)
Unwashed Trub Slurry
0 100 200 300 400 500
Figure A: Estimated Yeast Cells /ml

Knowing the average cell count per milliliter in a stir-plate starter makes choosing a yeast pitch rate simpler.
Table 1.0 below details the cell count required for many common gravities of ales/lagers. A pitch rate in this
chart always assumes healthy yeast, proper stir-plate temperature, and growth in nutrient balanced
oxygenated 10P wort. With a starting gravity in mind we can formulate a stir plate starter size, a starter
inoculation rate, (seed rate), and project an estimated final cell count to attenuate our ale. The chart below is
a working model based on industry calculations but is also modified by working practice. Whether you use
the White/Zainasheff model for projecting cell counts or the Troester model will be up to the user. We’ve
used the Zainasheff/White method quite successfully.
Pitch Rate
The phrase starter size can be somewhat misleading. For instance, a 1000ml stir-plate starter can have a
range of cell counts and may produce varying yeast quality depending on the starter inoculation rate, starter
gravity, and cultivation method. The table below presumes pitch rates for a 5.00 gallon batch, a healthy 10P
wort infused with O2, proper temps for yeast growth, the requisite yeast inoculation of at least 30% of target
total and time for cultivation, (18-24 hours).
To the right of the ideally calculated pitch rate is a common under-pitch rate of minus 20%, (optional for
increasing ester development).
9 White, Chris, Zainasheff, Jamil. “Yeast, The Practical Guide to Beer Fermentation”. © 2010, Brewer’s Association. 2 Note: Yeast
from unwashed or washed trub poses a set of fermentation and hygiene problems not addressed in this reference sheet.
Unwashed trub is not recommended for pitching and is used here for comparison only.
Ale (Saccharomyces cerevisiae) Lager (Saccharomyces pastorianus)
Standard Approx. Standard Approx.
Pitch Starter Seed under-pitch Pitch Starter Seed under-pitch
Rate Under-Pitch Rate starter size Rate Under-Pitch Rate starter size
OG (Billions) Rate (-20%) (billions) (ml) (Billions) Rate (-20%) (Billions) (ml)
1.037 139 111 33 1088 208 167 55 1632

1.038 143 114 34 1117 214 171 56 1676
1.039 146 117 35 1147 219 176 58 1720
1.040 150 120 36 1176 225 180 59 1764
1.041 154 123 37 1205 231 185 61 1808
1.042 158 126 38 1235 236 189 62 1852
1.043 161 129 39 1264 242 194 64 1896
1.044 165 132 40 1294 248 198 65 1940
1.045 169 135 41 1323 253 203 67 1985
1.046 173 138 41 1352 259 207 68 2029
1.047 176 141 42 1382 264 212 70 2073
1.048 180 144 43 1411 270 216 71 2117
1.049 184 147 44 1441 276 221 73 2161
1.050 188 150 45 1470 281 225 74 2205
1.051 191 153 46 1499 287 230 76 2249
1.052 195 156 47 1529 293 234 77 2293

1.053 199 159 48 1558 298 239 79 2337
1.054 203 162 49 1588 304 243 80 2381
1.055 206 165 50 1617 309 248 82 2426
1.056 210 168 50 1646 315 252 83 2470
1.057 214 171 51 1676 321 257 85 2514
1.058 218 174 52 1705 326 261 86 2558
1.059 221 177 53 1735 332 266 88 2602
1.060 225 180 54 1764 338 270 89 2646
1.061 229 183 55 1793 343 275 91 2690
1.062 233 186 56 1823 349 279 92 2734
1.063 236 189 57 1852 354 284 94 2778
1.064 240 192 58 1882 360 288 95 2822
1.065 244 195 59 1911 366 293 97 2867
1.066 248 198 59 1940 371 297 98 2911
1.067 251 201 60 1970 377 302 99 2955
1.068 255 204 61 1999 383 306 101 2999
1.069 259 207 62 2029 388 311 102 3043
1.070 263 210 63 2058 394 315 104 3087
1.071 266 213 64 2087 399 320 105 3131
1.072 270 216 65 2117 405 324 107 3175
1.073 274 219 66 2146 411 329 108 3219
1.074 278 222 67 2176 416 333 110 3263
1.075 281 225 68 2205 422 338 111 3308
1.076 285 228 68 2234 428 342 113 3352
1.077 289 231 69 2264 433 347 114 3396
1.078 293 234 70 2293 439 351 116 3440
1.079 296 237 71 2323 444 356 117 3484
1.080 300 240 72 2352 450 360 119 3528
1.081 304 243 73 2381 456 365 120 3572
1.082 308 246 74 2411 461 369 122 3616
1.083 311 249 75 2440 467 374 123 3660
1.084 315 252 76 2470 473 378 125 3704
1.085 319 255 77 2499 478 383 126 3749
1.086 323 258 77 2528 484 387 128 3793
1.087 326 261 78 2558 489 392 129 3837
1.088 330 264 79 2587 495 396 131 3881
1.089 334 267 80 2617 501 401 132 3925
1.090 338 270 81 2646 506 405 134 3969
1.091 341 273 82 2675 512 410 135 4013
1.092 345 276 83 2705 518 414 137 4057
1.093 349 279 84 2734 523 419 138 4101
1.094 353 282 85 2764 529 423 140 4145
1.095 356 285 86 2793 534 428 141 4190
1.096 360 288 86 2822 540 432 143 4234
1.097 364 291 87 2852 546 437 144 4278
1.098 368 294 88 2881 551 441 146 4322
1.099 371 297 89 2911 557 446 147 4366
1.100 375 300 90 2940 563 450 149 4410
Table 1: Yeast Pitch Rates
A Sample Starter: Westvleteren 12 clone @ 1.090 PPG

When trial brewing a Belgian ale, (such as a Westvleteren 12 clone), outside a formal lab, the pitch rate is estimated by
cell count based on a presumed seed count, (White Labs vial, Wyeast smack pack, Fermentis dry pack, etc.). A starter
plan is created to match the appropriate pitch.
Westvleteren 12 clone OG: 1.090

Estimate of Required Cells: 338 billion
Estimated under-pitch: 270 billion
Starter Plan: Prepare 2700ml sterile 10P oxygenated wort with recommended nutrient. Pitch 1.00 vial, (80-100 billion
cells) of White Labs fresh yeast, or Wyeast smack pack, or dry pack. Diffuse O2 in wort for
20 seconds, pitch the inoculation yeast, then initiate stir plate. After 6 hours repeat O2 diffusion. At 1824 hours the yeast
will have consumed the wort and replicated to 260-270 billion cells based on the estimate of the seed rate cell count.
Magnetically remove the stir-bar, chill for 12+ hours, decant the starter liquid from the flocculated yeast down to about
200-300 ml. Just prior to brew day let the yeast warm up to pitch temperature (64-68F) for 8-12 hours. Add some of the
chilled sterile wort from the brew to the flask and mix to assure all of the yeast is in suspension before pitching.
Primary Observation: Ferment at the manufacturers recommended temperatures, (or your experientially proven temps
for the profile you’re after). Observe the fermentation closely and record the time to FG. If attenuation to target FG took
only 3 days then the pitch must be reduced until the duration is appropriate for the style. The Westvleteren 12 clone for
instance should reach FG in about 67 days. If fermentation took 12 days then the pitch health and size should be
refactored until it matches the fermentation timeline.
Notes: Most non-sour ales should complete primary fermentation in about 5-8 days and lagers in 3-5 weeks depending
on the style. Extended primary durations are not recommended. After primary, the ale should be removed from the
yeast cake, (yeast dump or rack to secondary). Most stated secondary temps for Belgian ales are anywhere from 34F to
60F. It is important to keep in mind that secondary for a Belgian ale halts aggressive fermentation, maintains and
matures the ester/phenolic profile, and begins to clarify the ale. Secondary temps are highly subjective to yeast strain
and style of ale.
TORRIFYING WHEAT
Defining Torrefaction
The term torrify means “to toast”. Torrefaction is the slow heating of whole grains to gently liquefy,
expand, then cause the endosperm to burst without overly cooking the kernel. The result is a gently
toasted whole grain that has more of its starchy surfaces exposed for conversion. It also modifies the
kernel, (Maillard rather than malting), just enough to make it more readily crushed.
Why Torrify?
Why torrify when hot-rolled wheat seems just as effective? Actually, rolled barley or flaked barley has
the drawback of gumming upMASH tuns if a beta glucanase rest is skipped. Torrified wheat won’t gum
up your tun as readily. Also, torrified wheat can add a very nice subtle sweet bready flavor to the brew
due to the Maillard compounds produced.
Method, Temperature, and Timing
For home torrefaction the most common and accessible method is an insulated doublelined baking sheet
lined with parchment paper. This will provide relatively even heat distribution. Temperatures will vary
for wheat types. Most white wheat varieties do well in a pre-heated oven temperature of 365-370F at 9-
10 minutes. We use Prairie Golden Wheat. It is non-GMO and available in organic. It is also a premium
wheat grown here in the US that adds a fantastic bready sweetness to Belgian Ales.
Other Methods of Heating
Popcorn poppers have been suggested for home torrefaction. We have found that they work but it takes
a few wasted batches before you can time the perfect roast. Coffee roasters have also been used. These
are probably the most ideal but also a little more expensive. They heat accurately on a timer and allow
viewing of the grains so you can see when the tasting is complete.
Sample Torrefaction
1. Preheat oven to 370F
2. Line the baking sheet with Parchment
3. Measure out 1 lb of whole wheat kernels and spread them single-kernel thin
4. Bake for 10 minutes and let air cool
5. Crush and brew
VOLUMETRIC ADJUSTMENTS FOR ADDING SYRUP ADJUNCTS TO
PRIMARY AND SECONDARY – REVISION 1.3
Defining Late Additions
A late addition is defined as adding candi syrup to any stage of primary or secondary. Due to the added
volume of the syrups, the volume of the ale will change and thus alter the total volume changing the
gravity calculation by not only the addition of fermentables but also by the increase in volume. This
document defines the formula necessary for the adjustment in volume pro-rata based on the increase in
volume created by the syrups themselves.
Why Add Adjuncts Late?
Adding a candi syrup into primary, or more commonly to secondary, has a number of purposes. The
formula for volumetric adjustment will provide an accurate calculation for the increase in gravity for this
late addition.
Introduction
Adding 1.0 lb of candi syrup to a boil will have a de-facto increase in gravity by 1.032 pp/g (if we assume
the boil-off of the added volume of the syrup). However, when adding prepared syrup to an active
fermentation the overall volume of the ale will increase and require the gravity calculation to be pro-
rated.
Syrup Preparation
Although this has previously been described in the “Syrup Use” document, it is briefed here in a different
context for convenience. Adding syrups to a relatively cool fermentation can cause solubility issues. To
avoid this, dilution and preparation are recommended:
1. Add syrup to 2000ml Erlenmeyer flask (or pan + lid if you do not have a flask) 2. Calculate the
water required at 4.0 fluid ounces per lb of syrup
3. Keep in mind that 1.0 lb of candi syrup is 10.4 fluid ounces.
4. Bring to a slow boil. Keep covered and let cool to room temp
5. Gently stir cooled mixture into active fermentation
6. Reseal primary or secondary vessel
Volumetric Gravity Calculation – Simple Method
Step #1 – Calculate Volume to be Added
For every 1.0 lb of prepared candi syrup you will have 14.4 fluid ounces (candi syrup 10.4 ounces + boil
water 4.0 ounces). Multiply the number of pounds of prepared candi syrup by
14.4 ounces.
Step #2 – Calculate Total Ale Volume
Add the prepared syrup volume to your target ale volume.
Step #3 – Determine the number of gravity points to be added
Multiply the number of pounds of candi syrup you have prepared by 32. This will give you the total
number of gravity points you will add to your ale.
Step #4 – Determine the volume adjusted gravity increase
Divide the total gravity points by the new total volume of ale you have in gallons. This will give you a
volumetrically adjusted increase in gravity in pp/g.
BELGIAN MUNICIPAL WATER PROFILES (+ CSI's)
CITY/BREWERY Ca++ CO3-- Cl- Mg++ Na+ SO4-- YEAR
Antwerp (De Koninck) 90 76 57 11 37 84 1996
Poperinge 1 (Westvleteren) 8 528 206 2 380 124 1996
Poperinge 2 (Westvleteren)
114 370 139 10 125 145 2002
Eeklo
Luik 138 255 65 28 115 8 ?
Brugge 98 134 142 14 110 14 ?
Gent 132 326 38 13 20 99 1996
Willebroek/Rumst (Duvel)
Mechelen (Gouden Carolus) 114 301 38 17 18 84 1996
Beerse (Westmalle) 68 143 60 8 33 70 ?
Brussels region 116 330 36 14 16 62 ?
Köln
41 91 26 8 16 62 1996
Chimay
Orval 100 250 41 11 18 70 ?
Rochefort 104 152 109 15 52 86 ?
Achel 70 216 21 7 7 21 ?
96 287 13 4 5 25 1996
82 240 17 10 6 32 1996
64 157 24 7 12 28 1996
CSI's Water Profile (Tap) 3.58 14.7 0.8 1.2 16.54 18 2013
© Copyright 2012, Candi Syrup, Inc. All Rights Reserved.
PRIMING WITH CANDI SYRUPS
Introduction
Bottle carbonation is a broad and interesting topic that can be the subject of long roundthe-
tun discussions involving everything from organic chemistry and residual CO 2 to the
structural physics of various types, shapes and thicknesses of glass bottles. In deference,
this document is intended to be a quick reference sheet for the brewer recreating
traditional priming methods.
Carbonating ales and lagers in our time is done using one of two methods; forced and
natural. We’re concerned with the definition and execution of natural carbonation. Primed
or natural carbonation is achieved by generating CO 2 in beer as a natural by-product of
yeast consuming its native food, sugar. Since candi syrup is composed primarily of directly
fermentable sugars, (monosaccharides), it is an ideal source for carbonation.
*Warning*
Glass bottles are only flexible to a degree. Never carbonate at or above the pressure rated
for the bottle you are using for carbonation and always use new bottles, (and recycle the
old). If in doubt about bottle pressure ratings contact your bottle reseller or the bottle
manufacturer to obtain the pressure rating for your bottle style. If you are carbonating in a
non-temperature controlled environment you could cause risk to anyone even walking
near your carbonated bottles. Always have a temperature controlled area to place your
carbonated bottles for aging and storage.
Preparation
CSI Candi Syrups are package-filled in a sterile environment so they do not need to be
sterilized however we do recommend that the exterior of the package be sterilized before
opening. It is highly recommended that the syrup be diluted when used for priming. This
will assure rapid miscibility and an even mixture when added to cool ale. Due to dilution it
is recommended that the water and syrup be boiled and cooled prior to addition. Below are
the steps commonly used when priming with candi syrup:
• 10
Weigh the syrup by adding to a borosilicate beaker on a gram scale
• Add half as much weight again of your preferred water, (if using 150g of syrup use
75g of water)
• Boil, cover and cool
• Gently stir the admixture into the ale just prior to bottling 11
Quick Priming Chart
Volume CO2 Candi Syrup / Candi Syrup / Notes
1 gal (grams) 5 gal (grams)
2.3 28.0 140 Medium-Low carbonation
10 Weight is the preferred measurement over volume for measuring priming sugars.
11 For higher gravity ales re-pitching yeast may be required to achieve the target carbonation.
2.4 29.0 145
2.5 30.0 150
2.6 31.0 155 Good average carbonation for most dark Belgian ales.
2.7 32.0 160
2.8 33.0 165 High carbonation. Use heavy or champagne bottles.
2.9 34.0 170 CSI has had standard long-necks rated at 3.0 volumes CO2
break at this carbonation level. Use heavy or champagne
bottles
ADJUNCTS FERMENTABLE CONTRIBUTION CONVERSION
TO CANDI SYRUP (BY WEIGHT)
Candi Syrup
PP/G (1 Equivalency
Adjunct lb) (per lb) Notes
Refined Sucrose 1.046 1.30434782 Per lb of sucrose use 1.304 lbs candi syrup
6
Turbinado 1.046 1.30434782 Per lb of turbinado use 1.304 lbs candi
6 syrup
Demerara 1.046 1.30434782 Per lb of demerara use 1.304 lbs candi
6 syrup
Jaggary 1.045 1.28888888 Per lb of jaggary use 1.288 lbs candi syrup
9
Muscovado 1.035 1.08571428 Per lb of muscovado use 1.085 lbs candi
6 syrup
Molasses 1.036 1.11111111 Per lb of molasses use 1.111 lbs candi
1 syrup
LME 1.036 1.11111111 Per lb of LME use 1.111 lbs candi syrup
1
DME 1.044 1.27272727 Per lb of DME use 1.272 lbs candi syrup
3
Dextrose (dry) 1.045 1.28888888 Per lb of dry dextrose use 1.288 lbs candi
9 syrup

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