Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Why Belgian Candy sugar and not corn for real Abby Ales
Reply
 
LinkBack Thread Tools
Old 09-30-2010, 12:36 PM   #11
piteko
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Bologna, Italy
Posts: 143
Liked 8 Times on 8 Posts
Likes Given: 1

Default

Quote:
Originally Posted by BillTheSlink View Post
You have answered the question about the dark, but I wonder about the clear.
I'm studing to prepare a belgian triple and I had the same wondering. After some web crawling, I came up with this:

beet sugar (normally used here in Italy and I presume in Belgium too) is made of sucrose, which is a complex sugar. The yeast can't eat it as well, so it has to produce an enzyme (invertase) to brake it into two simpler sugars: fructose and glucose. Invertase has a sour taste, so if you break the sucrose yourself, the yeast will not produce it.

Heat + acid will be able to invert the sugar. The best temp is the 50-60°C (122-140°F) range, so yesterday I tried the process descripted in the URL you posted and I added this step to it (5 mins, don't really know how much time is needed).

Then I took it to 120°C (250°F) for a pair of mins and then turned the heat off. After the sugar got cold, it became more dense than honey, but still liquid, transparent and I can see some pale reflexes.

A different process and different components are used to make the darker one: in this case you use corn sugar and a source of nitrogen (ammonium carbonate or diammonia phosphate) to introduce the Maillard reaction, which is used to get the color. Corn sugar is composed of simple sugars, so it has not to be inverted. So, why it's used inverted sugar instead of using directly corn sugar? Because it's cheaper.

Here the references I used:
http://en.wikipedia.org/wiki/Candi_sugar
http://terpconnect.umd.edu/~nsw/ench485/lab14.htm
http://www.homebrewtalk.com/f12/20-l...trient-114837/
http://www.franklinbrew.org/brewinfo/candi_sugar.html
http://www.wisegeek.com/what-is-corn-sugar.htm
http://en.wikipedia.org/wiki/Maillard_reaction

Hope it helps,
cheers from Italy
piteko
__________________

see -> http://www.piteko.com
read -> http://piteko.blogspot.com

piteko is offline
WineIsRed Likes This 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Making some Belgian Candy Sugar sonvolt General Techniques 41 01-24-2011 08:28 PM
When to add Belgian candy sugar? pjk49202@yahoo.com Extract Brewing 19 02-27-2009 02:19 PM
Clear candy sugar vs table sugar (sucrose) for Belgian miatawnt2b Recipes/Ingredients 3 10-29-2008 01:45 PM
Belgian candy sugar instead of corn sugar for priming? Phan71 Recipes/Ingredients 3 08-04-2008 04:17 PM