ACCIDENT: 8 lbs belgian candy sugar

Realized I was missing a key ingredient for my belgian ale, but I had already started making some inverted sugar and caramelizing it.

Since no brewing was happening, I decided to make a decent amount of the stuff.

8 lbs of sugar, acouple of lemons, and some water later, I have an 8.5 lb brick of some nice dark amber candy.

What is the most I should use in 1 brew?

I will have to break it with a hammer and post some pics.

Depends on what you are brewing, gravity, how dry you want it to end up. I'd say the most you would use in a 5-6 g batch would be 2 lbs.

That sounds about right. I am planning on pushing the upper limits, but I don't want to ruin the brew.

This was SO easy to make!

Like making a roux, but no where near as tempramental. It caramelized slowly and with almost no stirring.

From page 222 of BLAM

"use sugar for 10 to 20% of the grist"

I do a lot of Belgians and that seems to work very well.

Thanks BG!

Pics or it didn't happen. I want to see this beautiful amber brick!

Lol, understood Revvy, will comply this evening.

NO I DIDN'T SET THE DATE YET!!

2nd photo is a wooden skewer I set in the goop to see if crystal sugar would form on it.

I couldn't rip it out once it set up!

Will it come out of there without breaking the container?

Lol, just my predicament. I will have to heat it a little. It is Phairly Phucking STUCK.

Lol did you get a gravity reading of the candy?

No, it melted my hydrometer.