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Lambic Digest #0619

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Lambic Digest
 · 7 months ago

From postmaster at lance.colostate.edu Wed Jun  7 03:41:18 1995 
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Date: Wed, 7 Jun 1995 00:30:13 -0600
From: lambic-request at lance.colostate.edu (subscription requests only - do not post here)
To: lambic at lance.colostate.edu
Subject: Lambic Digest #619 (June 07, 1995)






Lambic Digest #619 Wed 07 June 1995




Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator




Contents:
RE:Rochefort 10 (Jim Busch)
Rochefort color / candi sugar's color (rdevine)




Send article submissions only to: lambic at longs.lance.colostate.edu
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Back issues are available by mail; send empty message with subject 'HELP' to:
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Phil Seitz' series on Brewing Belgian Beer is available; the index
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Start with the help message above then request the index.
A FAQ is also available by netlib; say 'send faq from lambic' as the
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----------------------------------------------------------------------


Date: Tue, 6 Jun 1995 11:24:14 -0400 (EDT)
From: Jim Busch <busch at eosdev2.gsfc.nasa.gov>
Subject: RE:Rochefort 10


<Can the only difference in the recipes for the 6, 8 and 10 really be
<the amount of dark candi sugar? Can dark candi sugar alone take the
<color of the beer from the "autumn leaves" (Jackson) of the 6 to the
<"almost black" (me) of the 10?


I think it can be, whether it is or not, well....


When Eric Toft spoke at the SoB, it was clear that a major "secret"
in Belgian brewing is the use of E150, a coloring agent comprised
of wort similar sugars. I would suspect that with different amounts
of candi and judicious use of E150, any color/thickness can be obtained.


So, start pestering your shop owners to carry E150, that ought to
get some funny looks!


Jim Busch




------------------------------


Date: Tue, 6 Jun 95 11:14:14 TZ
From: rdevine at microsoft.com
Subject: Rochefort color / candi sugar's color


Patrick Casey asks:
> Can the only difference in the recipes for the 6, 8 and 10 really be
> the amount of dark candi sugar? Can dark candi sugar alone take the
> color of the beer from the "autumn leaves" (Jackson) of the 6 to the
> "almost black" (me) of the 10?


Yes, from the recent reading I have been doing, the "dark brown" candi
sugar has a color rating of up to 2000 EBC. Even the lighter "brown" is
rated at up to 850 EBC. [Source: spec sheet from a Belgian company
called Candico given to me by Don Put]


For comparison, Special B malt has a color in the range of 150-250 Lovibond,
which translates to the range of 300-500 EBC. Even roasted barley's
color is in the range of 700-800 Lovibond (1400-1600 EBC).


It sounds like a little can certainly go a long way to darkening the beer!


Bob Devine


------------------------------




End of Lambic Digest
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