edecambra said:So that article says that a variety of amino acids are necessary for the flavors. What about using the food type amino acids from whole foods or something
AFAIK, it just needs a source of nitrogen for the maillard reaction.
edecambra said:So that article says that a variety of amino acids are necessary for the flavors. What about using the food type amino acids from whole foods or something
Here's more current work being done on candi syrup at home.
Hello I am not sure on what kind of sugar to use for this candi syrup? Corn sugar I using for priming or just regular store bought white sugar
Thanks
rshortt said:Hey everyone. A month or so ago I made a couple pounds of sugar #5 and it turned out really, really well. I was very happy with the complexity of flavour.
http://www.flickr.com/photos/nspeppers/8175844399/
Candi Syrup Starting to Boil by Hot Pepper Daddy, on Flickr
http://www.flickr.com/photos/nspeppers/8175849399/
Candi Syrup Almost Done by Hot Pepper Daddy, on Flickr
http://www.flickr.com/photos/nspeppers/8175884950/
Nice Colour by Hot Pepper Daddy, on Flickr
I then brewed my first Dubbel (included 800g, almost 2 lbs), which is now on tap. I'm very happy with this brew!
http://www.flickr.com/photos/nspeppers/8256562949/
Abbey Dubbel by Hot Pepper Daddy, on Flickr
I'm making another 4 lbs of this today. Thanks for all thr work on this everyone!
I am thinking about doing a double with sugar 5 and just pilsner malt. What do you think about the srm of sugar 5 is it dark enough
that article seems to say that only burnt sugar flavors are possible unless you do it their way. funny.. never got burnt sugar flavors following the instructions in the OP.. the article also gives references to time. but what about temps? if you have no temp control then yes you will burn the sugars quickly.
as always, there are more than one way of accomplishing the same goal. for me DAP and temp control as described in the OP works for me, this might work for you but for the article to say they're the only right way is laughable
The only things that that Ryan's blog really adds is the addition of lime to the equation; and confirms that adding acid only (like cream of tarter) creates burnt sugar flavors (candy apple).
I have been following the procedure outlined on the first page of this thread for several batches now but with a small addition of lime + the outlined addition of DAP and have found that my results have been better.
csamson, what size pot did you use and were there any issues with with cooking that much sugar?
How much time does it take to make a 1 Qt. Batch of the sugar #4's? I was thinking of taking a crack at it but wanted to know how much time to alot.
Got to be a great addition to the Stout I have been mulling around.
Your work is my gain. In an hour we can add a deep carmel plum profile to our wort.
I have read where people actually add the commercial product directly to the ferment stage. Anyone have any experience doing that? I am a little concerned about contamination.
Thank You Very Much!
Sorry if this has been asked before.
How might high altitude effect the additions and temps of this recipe?
My water boils arounds 204 because I'm at about 4700-4800ft.
I've actually made this syrup before and used it successfully but I had to basically go totally off of color of syrup not temp and that worked. Also I could not for the life of me get it to stay in syrup form. I have a feeling this might be one of the areas that is effected by altitude. Perhaps I needed more water or needed to heat the solution less at that point.
Any other high altitude people out there have any tips?
Thanks
Hi all,
Long time lurker on the site, but this thread got me to register so I could share what I tried today.
I was too lazy/cheap to buy/wait for DAP so I just used some fresh lemon juice and Wyeast yeast nutrient. I checked the Wyeast site and DAP was clearly one of the main ingredients. So, I used 2 tsp of that and a half lemon. Then I just boiled 1.5 cups H2O, added 3 lbs sugar and slowly boiled off the water until I reached 290. Poured onto aluminum foil and cooled. Samples tasted good. Mostly raisin and rum type flavors.
I'll probably get the DAP for the next attempt at this, but was glad to find a workable substitute among my collection of stuff.
Thanks for posting the guide......
dap huh? interesting....
i have had good success with this recipe from:http://www.brew365.com/technique_candi.php
Make Your Own Candi Sugar
How To
In preparing to brew my first Belgian Saison style beer, I came across many references to the use of Candi Sugar as an adjunct in many recipes. Apparently the term 'candi sugar' is somewhat mistranslated or otherwise misinterpreted here in the US. Most homebrew shops sell these little rock-candy like crystals of varying shades of amber that we use here as the candi sugar adjunct. In Belgium, however, they make their own sugar syrup. As it turns out, this is quite easy to make ...
First off, you're going to need some sugar. Nothing fancy, just plain sugar. Second ingredient is some citric acid. If you have citric acid, great - if not, some lemon juice will be perfect too.
We're going to make a syrup out of your two ingredients so, you guessed it, we're gonna need to cook this up. Now, don't get excited and start digging out your brewpot and burner ... some Medium heat and a smooth-bottomed pan of some sort on the stove should do just fine. Put about 1 cup of sugar and 1 TSP of lemon juice (or pinch of citric acid) together over medium heat and stir (and keep stirring). The sugar will eventually start to melt. This is the part where you need to pay attention and know what style of syrup you're after. I was after a very light one, so I just barely let the sugar turn the palest of yellowish-brown. If you're making a darker beer, let it go a bit more but DO NOT let it burn or, worse, catch fire. Please!
When the sugar is at the right doneness, scrape it from the pan onto an aluminum foil covered surface. Take care as this is HOT and sticky. Not a good combination for exposed skin. Let this cool and harden up. Eat some if you want, it's not great.
Once the sugar is cool, you will need to re-add this to a pan over medium heat and add some water to achieve a consistency somewhere between maple syrup and honey. Let this come to a boil if you want and, voila! - candi sugar syrup the way the Belgian brewers do it.
simple and i like natural ingredients....
GD
if you want to go strictly natural, you should try some date sugar too if you haven't already - you can just buy dates and let those suckers dry out at 350 for an hour, then left in oven overnight, puree or coffee grind those suckers - it adds a great raisin/date/rum-chewy flavor to the sugar - maybe a 1.5 cane, .5 date sugar combo - I found that I had to go through a little more water - was being ultra cautious because it is supposed to change over or brown more quickly
I love the DAP method with 290 - I did a side by side comparison with D-45 and I'll bet yours was just like mine - almost exact same taste, and probably a little better / more complex - I also made the equivalent of 90 and 180 and again, tastes similar if not better - it isn't worth buying the stuff and I won't pay attention to what is considered authentic and what is not ever again - good beer is good beer - you can make any style with this home made stuff and it will taste within style, regardless if you decided to lay down change for store ordered syrup
It's funny because just about everything is from semi-scratch/scratch and you put in a lot of effort, then, you untwist these plastic bags and just "dump" - anytime I can do it myself, I will because I think it just makes the beer more of my creation - not to say those that buy the premade stuff don't make their own beer, but, i just don't buy in to the hype of your beer not being authentic enough without it - I've read plenty of people use plain old cane sugar or home made stuff, even just the caramelized sugar without the DAP, and have won competitions. Just because someone tells you to jump doesn't mean you have to.
If 290 is close to D-45 how do you get the color of a D-90 or D-180 without all of the burnt sugar taste. I keep my heat really low and if I get over 290 degrees it taste burnt
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