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-   -   Difference between Belgian rock candy and Belgian candy syrup? (http://www.homebrewtalk.com/f12/difference-between-belgian-rock-candy-belgian-candy-syrup-244489/)

PhelanKA7 05-09-2011 02:27 PM

Difference between Belgian rock candy and Belgian candy syrup?
 
As the thread title suggests what are the differences between using the syrup as opposed to the hard candy? If I'm not mistaken they both break down to the same sugar after being boiled into the wort, so why might a brewer use one over the other and shouldn't they pretty much be exchangeable in recipes?

BigB 05-09-2011 02:57 PM

The rocks are really nothing more than table sugar. Get the liquid stuff. That is the way the Belgians use it. I believe the liquid stuff consists of dextrose and sucrose. Also, according to Stan Hieronymus (SP?) (Author of Brew Like a Monk), the Belgians use the liquid stuff and there is a marked difference between the flavors they impart in the beer.

PhelanKA7 05-09-2011 03:10 PM

Quote:

Originally Posted by BigB (Post 2906361)
The rocks are really nothing more than table sugar. Get the liquid stuff. That is the way the Belgians use it. I believe the liquid stuff consists of dextrose and sucrose. Also, according to Stan Hieronymus (SP?) (Author of Brew Like a Monk), the Belgians use the liquid stuff and there is a marked difference between the flavors they impart in the beer.

Good to know, since I've always used the rock candy. I'll have to give the syrup a shot next time. Thanks.

TastySalmon 05-09-2011 06:01 PM

Save your self some money and make your own invert sugar syrup.

BigB 05-09-2011 08:26 PM

Quote:

Originally Posted by TastySalmon (Post 2907021)
Save your self some money and make your own invert sugar syrup.

Good advice... there are lots of resources as to how to do it out there on the web... heck, probably a couple in this forum.

KyleWolf 05-10-2011 04:02 AM

It isn't difficult to make both syrup and rock candy. The only difference is the temp you allow the syrup to get to. Basically, it is
1lb of sugar to 1cup of water. add lemon juice or an acid. Bring to a boil. Boil and add teaspoons of water to keep it liquid till you get slightly lighter than desired color. As the color darkens, the flavors will also darken (from apricot and peach to plum and prune). Then cool.
Syrup from my experience is used after the boil in the primary.
The Rock Candi is optimal for adding during the boil since they need some heat in order to go into solution.

I agree though, It is just easier to make your own syrup and add it when needed.


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