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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > 20 lb of sugar and a jar of yeast nutrient
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Old 01-14-2013, 01:43 AM   #291
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Just made 2lbs. of #5. That was pretty easy. My son tasted it and he said it tasted like berries.
Got a Belgian dark strong ale coming up next weekend. I'll see if it stays in a syrup liquid state after it cools.

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Old 01-14-2013, 08:48 PM   #292
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Quote:
Originally Posted by Mysticmead View Post
that article seems to say that only burnt sugar flavors are possible unless you do it their way. funny.. never got burnt sugar flavors following the instructions in the OP.. the article also gives references to time. but what about temps? if you have no temp control then yes you will burn the sugars quickly.

as always, there are more than one way of accomplishing the same goal. for me DAP and temp control as described in the OP works for me, this might work for you but for the article to say they're the only right way is laughable
The only things that that Ryan's blog really adds is the addition of lime to the equation; and confirms that adding acid only (like cream of tarter) creates burnt sugar flavors (candy apple).

I have been following the procedure outlined on the first page of this thread for several batches now but with a small addition of lime + the outlined addition of DAP and have found that my results have been better.
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Old 01-15-2013, 08:30 PM   #293
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Quote:
Originally Posted by mredge73 View Post
The only things that that Ryan's blog really adds is the addition of lime to the equation; and confirms that adding acid only (like cream of tarter) creates burnt sugar flavors (candy apple).

I have been following the procedure outlined on the first page of this thread for several batches now but with a small addition of lime + the outlined addition of DAP and have found that my results have been better.
How much lime are you using per batch? On Ryan's blog he states that the lime additions most likely won't scale linearly. I also wondered the same thing about DAP additions. I would like to make 10 pounds of the deep amber syrup. Any suggestions on amounts of DAP and lime for this amount of sugar?

Or anyone with negative results from using lime?

I made 10 pounds of dark candied syrup a few years ago and scaled DAP linearly with the original recipe on this thread. The ammonium was overwhelming. I had to open doors and windows of the apartment and ended up shooting way over the target temp. Ended up turning out really good though and made some great beers with it. My batch lasted over a year and no apparent change in flavor over time.
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Old 01-16-2013, 03:51 PM   #294
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Well I made a batch last night. Here's my notes:

Belgian Candied Syrup
Deep Amber (290F)
10# Sugar
5 cups water
10 tsp DAP

1. Mix sugar and water
2. Add DAP around 210F
3. Heat to 250F on high heat
4. Turn heat down a bit so you can slowly build up to target temp
5. Heat to 290F and remove from heat
6. Slowly add water until temp drops to 210-220F
7. Reheat to 237-240F then allow to cool (This will evaporate enough water to create a consistent syrup and avoid crystallization when cooled)
8. Transfer to a sanitized preheated mason jar

Notes:
• Syrup weighs 12# 4oz
• Heated to 295F because 290F didn’t seem dark enough. Even after removed from heat the syrup with continue to darken until cooled. 295F target temp is a little darker than I wanted. Try 285-290F next time.
• Could not find lime at the grocery store. Order online before making next batch.
• Use 12.5 tsp DAP next time, did not have as strong ammonium aroma as the last batch. It was strong but not overpowering.

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Old 01-16-2013, 04:13 PM   #295
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csamson, what size pot did you use and were there any issues with with cooking that much sugar?

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Old 01-16-2013, 05:08 PM   #296
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csamson, what size pot did you use and were there any issues with with cooking that much sugar?
I used a 7.5 gallon turkey fryer that I used to do my 5 gallon boils in. Probably didn't need a pot that deep. I used a 5 gallon pot the first time and came close to boiling over. However, I know my temps were too high the first time now so I think you could get away with using a 5 gallon pot.

I didn't have any issues with the amount of sugar other than it took longer to get to target temp. You could probably make 20# in a turkey fryer and be fine if you really wanted.
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Old 01-17-2013, 10:33 AM   #297
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How much time does it take to make a 1 Qt. Batch of the sugar #4's? I was thinking of taking a crack at it but wanted to know how much time to alot.

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Old 01-18-2013, 03:03 PM   #298
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How much time does it take to make a 1 Qt. Batch of the sugar #4's? I was thinking of taking a crack at it but wanted to know how much time to alot.
1 qt. is around two pounds. Should take about an hour.
It takes a while for the water to evaporate out of the sugar.
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Old 01-19-2013, 02:09 AM   #299
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Sounds good thanks.

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Old 02-02-2013, 03:37 PM   #300
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Does anybody know what temperature would give you an srm equall to D-45 syrup and D-90 syrup. Want to make 10 gallon Rochefort 10 clone and I dont want to spend 50 dollars on sugar

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