Schnitzengiggle
Well-Known Member
Okay, I was trying my hand at making Candi Sugar for the first time, and I wanted to use some raw Turbinado sugar in hopes that it would have more of that molasses like flavor. To make a fairly long story short, I boiled it and added a pinch of citric acid, placed the lid on the pot for a few minutes after it began to boil to reach the "hard crack" temp. Well apparently I didn't get to "hard crack" or I had too much water in there. I don't know. At any rate I ended up with about 2 lbs of candi syrup, looks like dark honey, has the same consistency as honey, and kinda tastes like honey with a twist.
What would be a good brew to put this in?
I want to make an APA, but I didn't think it would be suited for an APA.
I want to brew a Stout, but I have a great recipe that I don't know if I want to tweak or experiment with.
So would anyone have any suggestions, that are not Belgians?
I have made a couple of Belgians the last couple brews (a dubbel, and a Belgian pale ale with fruit) so I want to make something different.
Please help me use my new ingredient...
What would be a good brew to put this in?
I want to make an APA, but I didn't think it would be suited for an APA.
I want to brew a Stout, but I have a great recipe that I don't know if I want to tweak or experiment with.
So would anyone have any suggestions, that are not Belgians?
I have made a couple of Belgians the last couple brews (a dubbel, and a Belgian pale ale with fruit) so I want to make something different.
Please help me use my new ingredient...