acceptable % of candi syrup

Saccharomycetaceae · May 31, 2010

Hey,
I've seen a number of posts regarding candi syrup here, but I am wondering what the maximum acceptable percentage of of candi syrup in a dubbel and a quad. would be before things get weird.
Thanks a lot.
cheers

heywolfie1015 · May 31, 2010

I've read articles saying that some famous Belgian brews use up to 20%, although that is at the top end. Also, they often use just regular sugar if they don't need/want to affect the color much (or at all).

Saccharomycetaceae · May 31, 2010

Great, thanks a lot. I think I'll probably be getting close to that 20% mark with the quad.

KyleWolf · May 31, 2010

Most belgian candi sugar is made from beet sugar and not cane sugar correct?

Saccharomycetaceae · May 31, 2010

I'm not sure...but beet sugar and cane sugar are both just sucrose and the candi process inverts them and creates some nice flavors/aromas through Maillard reactions. I can't see why there'd be any noticeable differences in performance or flavor whether you use beet or cane, but then again...I can't say that with absolute confidence not having done much experimentation with it.

SumnerH · May 31, 2010

KyleWolf said:
Most belgian candi sugar is made from beet sugar and not cane sugar correct?

Beets and sugarcane yield the same sugar. Beet sugar's more common in Europe because beets are easier to raise there, but the end result is identical.

The big thing that contributes to the flavor and color of Belgian candi syrup is the caramelization. There are some threads on here about making your own at home (you do need to add some acid to get inversion).

Freezeblade · May 31, 2010

I've made candi syrup with both beet and cane sugar, and I can say that they don't act the same. the beet sugar gets much darker given the same circumstances, and takes on a slightly less fruity taste, where as the cane sugar refuses to darken as much, and tastes like liquefied dark plums.

acceptable % of candi syrup

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acceptable % of candi syrup

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