20 lb of sugar and a jar of yeast nutrient

[KYBLUE]

Quartered the recipe for a test batch of the 280°. Turned out great.

Can't yet speak to it's flavor in a beer but it is danged good in coffee.

Thanks to the OP.

 

[George's Brewery]

Great instructions, I’ve tried it today to the 290F mark and it came out really good. Don’t know how it will come out in my imperial stout recipe but it is promising!
Thanks

 

[dwightr8]

Been watching this thread for a couple of years now and finally pulled the trigger and made some Sugar #5 for a Belgian Dark Strong. I used an All-Clad pot which has a really thick bottom. I also put a 1/4" aluminum plate under the pot on the gas stove to further distribute the heat. I had 3 thermometers - one candy thermometer, a Thermapen, and an infared. I found the candy thermometer awkward to use as it was always in the pot and it seemed to lag the other two by 5 - 10 degrees and was difficult to read so I scrapped it and went mainly with the infared and double checked from time to time with the Thermapen. I used fairly low heat throughout the whole process (it took over an hour to get to 290° the first time!) I found it interesting that I started seeing color at about 230° (about like the 260° picture). By the time I got to 290° the syrup was at least as dark as the 300° picture and the flavor was close to the description of the 300°. I'm trying to figure out where I went wrong so I can correct for next time. Any Ideas? I know somebody mentioned earlier in the thread that they just go by color and don't even use a thermometer. Maybe that's the way to go.

 

[DuncB]

Commercial golden syrup and treacle gets left on ambient shelves for years in British homes - the worst that happens to it is that it can crystallise a bit after a few years. From an osmotic point of view it's almost the equivalent of salt.

Thought I'd say this is my most prized version of golden syrup. The tins sometimes rust a little bit but it's great in porridge. Just showing I'm reading the whole thread although have made the mahogany as my first go a few months ago for a dubbel and it was great. Currently need to make a light Candi syrup for a tripel.

 

[Brockness Monster]

Necroing this thread as I am planning on making this sometime in the next couple months for a Dubbel

 

[Beekeeper]

Necroing this thread as I am planning on making this sometime in the next couple months for a Dubbel

This thread is a gem. Deserves a resugrgence so thanks @Brockness Monster for the revival.
Stick with the OP's recipe and discussion on pages 1, 2. This stuff if great!

 

[DuncB]

Agreed, it's completely different to making and tasting invert sugar. Don't rush the process and make enough to keep for other uses.