This is my first attempt at making a Belgian Style Candi Syrup. I have no reason to make it other than I had the ingredients and the time... Here are some pics:http://cdn3.libsyn.com/basicbrewing/sugarguidelines.pdf?nvb=20090527071930&nva=2009052 8072930&t=0a6a34fc0baec7cc022d1
Combine Sugar, Water, and DAP
Coming up to temp... shooting for 270 (Light Amber)
Not much color up to this point
Almost to temp... color is definitely changing
Temperature has been reached... time for
Slowly add .75 cups of water
Step 3 (no picture)
Add another .75 cups of water when the sugar reaches 270 again
Bring back up to 240
Then decant into very hot jars (to prevent thermal shock)
Final Color test
All that work and no mention of the taste?
Just opened up the two smaller jars for a Belgian Singel (Enkel) I am brewing now. The favor is... sweet and certainly caramel and some of the soft fruit flavors, just like the PDF file suggests.
Just a Q about the yeast nutrient. Can I use some of the spare pouches of yeast nutrient I have left over from some wyeast packs I didn't smack but still used?
I'm going to give this a try for some future belgians and thanks very much for posting the pics and recipe page. Much appreciated!
My first thought is... I doubt it. I believe that those little packets are wort and yeast nutrient. As opposed to the DAP (Di-Ammonium Phosphate) that is used in this process.
DAP is fairly inexpensive and you should be able to pick it up at any LHBS?
You could probably find the contents of the nutrient packs on the Wyeast site. I used Fermaid K (contains DAP) and it worked. Anything that is a significant source of Nitrogen (and food safe) should work.
nice! thanks for the pics. i'll definitely be trying this.