Struise Pannepot question

[Urbain @ Struise]

Please have a look here



where 65 HL of Pannepot is in a first open fermentation vessel of 90HL and where the huge yeast head is trying to pass over the top...

[frankreitz]

Urbain, that does look good.
Can you reviel how much candi syrup you use for Pannepot? I'm very interested in this since I guess the very special flavour profile it has comes from 1) a fairly amount of roasted malts and 2) candi syrup.

/Frank

[Urbain @ Struise]

we use 4% of candi rocks and 4% of candi syrup...

[frankreitz]

Urbain, I must say again: you're unique in regards to your openness about your recipe specifics. Thanks again mate

In regards to the syrup, all I can get in DK of Candi syrup is the dark candi syrup from brewferm (http://beerkits.dk/butik/catalog/produc ... cts_id=543). Would that be identical to what you use?

/Frank

[Urbain @ Struise]

no worries, secret recipes do not exist anyway...

our dark candi syrup is 73% fermentable.

[frankreitz]

OK, do you make it yourselves from sugar or buy a finished product?

/Frank

[Urbain @ Struise]

No, we do not have the time to do that. We buy it as a finished product at http://www.belgosuc.be/EN/index.html

[japyjap]

Hi, maybe an to old topic, but I have some questions for Urbain about the pannepot as well.

You spoke about 1 fermentation, 2nd fermentation and lagering. What is the temperature for lagering? Is it 62°F or lower?

Hope I still get an answer about this ultimate beer!

Regards