Belgian Candi Syrup - Page 2

notwoohoo · 02-04-2009, 01:39 AM

Make your own invert sugar! I just canned up a bunch of sugar syrup for a 120 minute-esque IPA. I made a thick syrup in a pot of sugar and water, added citric acid at a rate of 1 gram per two pounds of table sugar. I heated to 250F, diluted back down to make a thick syrup, then pressure canned. I was shooting for as light as possible, but you can hold the syrup on the stove at 270F for awhile to get a nice dark candi syrup (it might take 30-45 minutes, or more). I recommend the use of a candy thermometer. I also recommend keeping some water available to add to the solution to keep the temperature around 270F.

QueenCityALER · 02-04-2009, 01:40 AM

Quote:

Originally Posted by B-Dub

dark candi, inc. syrup is not just table sugar. You might know that if you have ever used it. And it is the REAL DEAL used in Belgian by monks.

Some of the more famous breweries add it 45 in during a 90 min boil. Your boil will stop for 5 min before ramping back up. Stir the wort really well so nothing burns!

The D2 will color your beer the most. With 1 to 1.5 pounds per 5.5 gallons of wort will give you a deep red in your finished beer.

You can't believe everything you read........

So what do you think that Brewer did? He stopped wasting his money researched what most of the Trappist were using for sugar additions and bought a butt load of table sugar-like the monks- and continued to brew great beer but without the "candy" ripoff! He makes his own dark sugar or uses table sugar and malts to color his dubbel and dark strong. So, continue to be starry eyed about "candy sugar" and purchasing it because these folks need to eat too, I guess... Read PP 167-171 In BREW LIKE A MONK or P 196 of Radical Brewing. Heres some beginner text for you. Save that money for grains, yeast, and hops, my man!!!

B-Dub · 02-04-2009, 01:45 AM

Even Pannepot has 4% rocks and 4% syrup.

This is straight from the brewers.

QueenCityALER · 02-04-2009, 01:50 AM

Quote:

Originally Posted by B-Dub

Rocks are for crackheads like you!!

I know brewers that have been to Belgium and brewed with brewers there.

They used candi syrup!!

For a guy that claims to have read BLAM, you don't sound that educated on Belgian brewing.

Believe what you want.

So you're telling me syrup isn't just "granulated crystals, obtained from cooling down strongly concentrated sucrose-solutions boiled at very high temperatures" ? BLAM P 167. OH!!! You think it's magic! You're losin' this bro, better pump the brakes.

QueenCityALER · 02-04-2009, 01:57 AM

Quote:

Originally Posted by B-Dub

My buddy knows brewers in Belgium and tells me they use candi syrup.

Even Pannepot has 4% rocks and 4% syrup.

This is straight from the brewers.

Kind of funny that you seem so hard pressed to believe that this COULD be true.

The point that you need to digest is that sucrose, table sugar, candi sugar- and your favorite, drum roll please- syrup are the same thing just in different forms! It's sugar-sucrose! All those products you waste money on, are makable at home at a fraction of the cost!!! Now what about that can't you understand??

B-Dub · 02-04-2009, 04:00 AM

Have you used any of the Dark Candi syrup RRBBGG27013?

How about Dark Strong recipe for us?

The syrups might be the same sugar profile, but the flavors created during the process are as individual as different malts.

flyangler18 · 02-04-2009, 04:11 AM

Candi sugar or candi syrup is quite easy to make at home, so I'm told.

While we are speaking of sucrose in various forms, the flavor of dark candi syrup is truly special. The candi sugar rocks are worthless.

bell0347 · 02-04-2009, 07:03 AM

If you add sucrose to the boil and want a little residual sweetness in the beer when should it be added? This would be in a dark belgian.

QueenCityALER · 02-04-2009, 10:09 PM

[QUOTE=B-Dub;1111116]Have you used any of the Dark Candi syrup RRBBGG27013?

How about Dark Strong recipe for us?

The syrups might be the same sugar profile, but the flavors created during the process are as individual as different malts.[/QUOTE

My point, simply is that they're all made with sucrose, and it is not necessary to buy commercial examples to have these products for your homebrew. That wonderful flavor we all get from the dark syrups is a result of the caramelization of said sucrose during the heating process. Look, B-Dub, we havn't agreed on much except maybe the satisfaction and flavorful notes we get from adding sugars (whatever form) to our beers. I do hope it's not the only thing we'll agree on... but if it is, I guess sugar additions would be just fine!

Whisler85 · 02-05-2009, 12:31 AM

it is my understanding that the 'candi syrup' the Jamil Zainasheff uses in his Belgian Dubbel recipe in 'brewing classic styles' is somewhat related to light molasses- it contains by-products of the sugar refining process similar to the ones that give molasses its distinctive taste

i WILL certainly agree that the candy sugar rocks you see at your LHBS are nothing but inverted table sugar and can be duplicated by boiling a simple syrup to the desired color

read page 236 in 'brewing classic styles' by zainasheff and palmer and tell me they are wrong...