How much Belgian Candy Syrup? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > How much Belgian Candy Syrup?

Reply
 
Thread Tools
Old 12-18-2011, 06:33 PM   #1
ronclark
Constant Brewer
HBT_LIFETIMESUPPORTER.png
 
ronclark's Avatar
Recipes 
 
Nov 2011
Baltimore, MD
Posts: 212


Hey all,

I am looking to make something along the line of Belgian-style Ales in the future and was wondering about using Belgian Candy Syrup as a fermentable in them. Being that a number of businesses have sales going now, it appears to be a good time to nab some at a discount.

For a 5-gallon batch, how much Belgian Candy Syrup would be appropriate to bring out the distinctive flavor of the syrup without making it overbearing?

What other fermentables would best be paired with it? How much of them?

Any assistance or even pointing me to some recipes that use it so I can get a better handle on it would be appreciated. Thanks.

 
Reply With Quote
Old 12-18-2011, 06:39 PM   #2
Seven
Recipes 
 
Jan 2011
Pittsburgh, PA
Posts: 1,539
Liked 166 Times on 79 Posts


I think about 1 pound of candy or syrup per 5-gallon batch is fairly common.

Many recipes can be found here.

 
Reply With Quote
Old 12-18-2011, 06:54 PM   #3
Polboy
 
Polboy's Avatar
Recipes 
 
Jun 2011
Chicago, IL
Posts: 917
Liked 37 Times on 30 Posts


From what i remember you can use it up to 20% but i dont think it will bring a lot of distinctive flavors, u may get some from dark candid but most of the time is used to boost alcohol level and to dry your beer, at the end its inverted sugar (historically the cheapest available sugar was used for inversion) so not much flavor in there

 
Reply With Quote
Old 12-18-2011, 07:02 PM   #4
jtejedor
Recipes 
 
Sep 2010
Las Vegas
Posts: 651
Liked 11 Times on 10 Posts


I have heard up to 20% I have only ever used a pound in 5 gallons. If you were going to use more then that you might want to mash higher to leave some body. The flavors it leaves are subtle so I don't think you can really over so it, just ends up drying the beer out more if you use more.

 
Reply With Quote
Old 12-18-2011, 07:28 PM   #5
beergolf
HBT_SUPPORTER.png
 
beergolf's Avatar
Recipes 
 
Jan 2011
collingswood, nj
Posts: 5,880
Liked 1145 Times on 778 Posts


From Brew Like a Monk...

10-20% of the fermentables. So the amount will vary with the OG.

From my experience. White sugar just helps dry the beer out. Turbinado adds a slight flavor. Then up the scale D-45 adds more flavor, D-90 even more and D-180 the most.


This is the best I have found, look at Candisyrup.com

 
Reply With Quote
Old 12-18-2011, 07:36 PM   #6
Seven
Recipes 
 
Jan 2011
Pittsburgh, PA
Posts: 1,539
Liked 166 Times on 79 Posts


Quote:
Originally Posted by beergolf View Post
From Brew Like a Monk...

10-20% of the fermentables. From my experience. White sugar just helps dry the beer out. Turbinado adds a slight flavor. Then up the scale D-45 adds more flavor, D-90 even more and D-180 the most.

http://http://www.candisyrup.com/

This is the best I have found
I just used this D-180 in a batch today for the first time and it looked and smelled amazing as I was adding it to the boil. Can't wait to taste the results in a couple of months!

CSI Likes This 
Reply With Quote
Old 12-18-2011, 07:40 PM   #7
jtejedor
Recipes 
 
Sep 2010
Las Vegas
Posts: 651
Liked 11 Times on 10 Posts


Yeah those guys make a great product. The other comapny dark candi makes a good syrup too.

CSI Likes This 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Adding maple syrup to the secondary Cold Country Brewery Fermentation & Yeast 30 06-07-2016 02:11 AM
Simple syrup for a starter? sivdrinks Fermentation & Yeast 11 12-21-2011 08:09 PM
Adding Candy Sugar pinarphan Fermentation & Yeast 4 06-05-2010 07:31 PM
Questions about Belgian Candi Sugar/Syrup tmanlua Fermentation & Yeast 1 04-19-2010 01:39 AM
belgian beers without belgian yeasts LuizArgh Fermentation & Yeast 14 12-10-2009 10:34 PM


Forum Jump