The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Candi Sugar = Caramel substitute?

Reply
 
LinkBack Thread Tools
Old 10-10-2013, 03:09 PM   #1
JeffD1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 156
Liked 11 Times on 10 Posts
Likes Given: 35

Default Candi Sugar = Caramel substitute?

Hi Everyone,

I have all the ingredients for a St. Bernadus ABT 12 clone (Belgian quadrouple). However, through reading "Brew Like a Monk" I learned that the candi sugar (rocks) that I got at my LHBS is not authentic candi sugar and there is actually a significant difference. True belgian candi sugar is "class III caramel." I've seen recipes for making the authentic stuff, but they say that it is a difficult process and takes trial and error to get something good tasting.

So I happen to have store bought squares of chewy caramels. What would happen if I threw them in the boil to substitute some of the "candi sugar"/rocks that I got from my LHBS? I know this is not authentic candi sugar since candi sugar is supposed to be liquid, and I have no idea what "class" these caramels are, or what that even means. But it is some form of caramel at least. Has anyone ever done this?

__________________

Primary 1: Rootbeer milk stout
Primary 2: Rye IPA
Bottle Conditioning: Strong scotch ale
On Deck: ST. Bernadus ABT 12, OktoberFAST ale
Bottles: Hoegaarden clone, Lemongrass Ginger Wheat beer, Red Rocket Clone, Smuttynose Winterale clone

JeffD1 is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2013, 03:17 PM   #2
reverendj1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Jenison, Michigan
Posts: 603
Liked 86 Times on 70 Posts
Likes Given: 113

Default

The issue with throwing chewy caramels in the boil is they usually contain milk or oily ingredients. This can kill head retention at best, and at worst I think (hopefully someone will correct me if I'm wrong) it can become rancid.

__________________
reverendj1 is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2013, 03:24 PM   #3
Misplaced_Canuck
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Misplaced_Canuck's Avatar
Recipes 
 
Join Date: Jan 2011
Location: NE Columbia SC - Formerly, Montreal Canada
Posts: 2,714
Liked 124 Times on 100 Posts
Likes Given: 31

Default

Quote:
Originally Posted by reverendj1 View Post
The issue with throwing chewy caramels in the boil is they usually contain milk or oily ingredients. This can kill head retention at best, and at worst I think (hopefully someone will correct me if I'm wrong) it can become rancid.
and contains oils... and artificial flavorings, etc.

MC
__________________
Quote:
Originally Posted by Misplaced_Canuck
Carbonic bite? Is that like the bubonic plague?
Quote:
Originally Posted by ebstauffer
Needless to say after more than a few drams my mental efficiency matched my mashing efficiency.
Misplaced_Canuck is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2013, 03:49 PM   #4
JeffD1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 156
Liked 11 Times on 10 Posts
Likes Given: 35

Default

Ok I thought it was too good to be true. Thanks for the quick replies!

__________________

Primary 1: Rootbeer milk stout
Primary 2: Rye IPA
Bottle Conditioning: Strong scotch ale
On Deck: ST. Bernadus ABT 12, OktoberFAST ale
Bottles: Hoegaarden clone, Lemongrass Ginger Wheat beer, Red Rocket Clone, Smuttynose Winterale clone

JeffD1 is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2013, 03:55 PM   #5
IslandLizard
Progressive Brewing
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
IslandLizard's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Pasadena, MD
Posts: 2,354
Liked 264 Times on 239 Posts
Likes Given: 835

Default

Is this the caramel or candi syrup your looking for:

Candi Syrup

I've used it in Caramel Amber Ale and it is truly delicious, and very simple to make.

Ryanbrews has a slightly different take on it, using some calcium hydroxide to bring the pH up. I leave it as a thinnish syrup, just pour it into the wort.

__________________
Preparing: 2♥'d Clone | Framboise Clone | Raging Bitch Clone #3 | Tank 7 Saison Clone | Fresh Squeezed IPA | Venturing into some Sours, finally...
Fermenting: Arrogant Bastard Clone | ESB
Dry hopping:
Barrel Aging: Old Treacle Mine
On tap: Belgian Wit {1st place @ Free State Homebrew Guild Wheat Beer Comp.} | Black Butte Porter Clone | Pocahontas Pumpkin Ale
Kicked: Raging Bitch Clone #2 | Citra Wheat Saison | Rosemary Wheat Saison | Great Lakes Christmas Ale Clone | Caramel Amber Ale
IslandLizard is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2013, 04:06 PM   #6
JeffD1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 156
Liked 11 Times on 10 Posts
Likes Given: 35

Default

Quote:
Originally Posted by IslandLizard View Post
Is this the caramel or candi syrup your looking for:

Candi Syrup

I've used it in Caramel Amber Ale and it is truly delicious, and very simple to make.

Ryanbrews has a slightly different take on it, using some calcium hydroxide to bring the pH up. I leave it as a thinnish syrup, just pour it into the wort.
Thanks a lot! I might give that a shot!
__________________

Primary 1: Rootbeer milk stout
Primary 2: Rye IPA
Bottle Conditioning: Strong scotch ale
On Deck: ST. Bernadus ABT 12, OktoberFAST ale
Bottles: Hoegaarden clone, Lemongrass Ginger Wheat beer, Red Rocket Clone, Smuttynose Winterale clone

JeffD1 is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2013, 08:45 PM   #7
DavidJP
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Riverside, CA
Posts: 88
Liked 8 Times on 8 Posts
Likes Given: 3

Default

Thinking of doing a St Bernadus prior 8 clone. Was planning on using this

http://morebeer.com/products/adjunct...yrup-dark.html

would it be better to make my own candi sugar. Would they use plain sugar, i would have thought demerara or some similar unrefined sugar would be a better starting point. But maybe not.

__________________
DavidJP is offline
 
Reply With Quote Quick reply to this message
Old 10-11-2013, 12:58 AM   #8
JeffD1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 156
Liked 11 Times on 10 Posts
Likes Given: 35

Default

Quote:
Originally Posted by DavidJP View Post
Thinking of doing a St Bernadus prior 8 clone. Was planning on using this

http://morebeer.com/products/adjunct...yrup-dark.html

would it be better to make my own candi sugar. Would they use plain sugar, i would have thought demerara or some similar unrefined sugar would be a better starting point. But maybe not.
Wow, I didn't know you could buy that! Thanks, I just ordered it. I have no idea what demerara is, but they do use sucrose. Its usually beet sugar (because that is what is available to them), but it is chemically identical to table sugar. However, the regular sugar will not replace the candi sugar. The candi sugar adds a unique flavor.
__________________

Primary 1: Rootbeer milk stout
Primary 2: Rye IPA
Bottle Conditioning: Strong scotch ale
On Deck: ST. Bernadus ABT 12, OktoberFAST ale
Bottles: Hoegaarden clone, Lemongrass Ginger Wheat beer, Red Rocket Clone, Smuttynose Winterale clone

JeffD1 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
What is the real Difference? Candi/Caramel syrup. BasementBrewHaus Recipes/Ingredients 2 09-14-2011 01:57 PM
Belgian Candi Sugar Substitute Leadster Recipes/Ingredients 4 07-05-2011 01:49 AM
Substitute for Caramel 30L? MrVagabond Recipes/Ingredients 5 07-16-2010 05:56 AM
Substitute brown sugar for amber candi sugar? artguy General Techniques 2 03-20-2010 12:31 AM
Is my "candi sugar" now caramel? RadicalEd Recipes/Ingredients 6 11-18-2007 12:36 PM