20 lb of sugar and a jar of yeast nutrient

[jtp137]

Just did this tonight and decided to add a pic for comparison. Last night, I made caramel syrup (left). That shade, which I guess is around 60L, took about an hour of boiling. Using this method, the one on the right, in my opinion, got to the deep amber level. I already smells like Nutella. I'm getting nutmeg, brownies and minimal marshmallow, but it still hasn't cooled down yet. As soon as it cools, I'll edit this post with smell and tasting notes. Thanks to the OP for the method. I thought the ammonia smell that fills the kitchen when boiling would ruin the batch once it cools. IT DOESN'T!

You cooked it under vacuum? At what temp

 

[Titan88]

What do you mean? I didn't say anything about a vacuum.

 

[jtp137]

My bad thought you where referring to my post about Sous-vide


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[Titan88]

My bad thought you where referring to my post about Sous-vide


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Oh. Nah. Found out why it crystallized though. Low water content. Warm the jar up in hot water and melt the rocks then stir in water. Voilà

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[WillieBananas]

I mistakenly picked up yeast energizer instead of DAP . Can I use this to make the syrup? It contains: Diammonium Phosphate, springcell, magnesium sulfate.

 

[Ddubduder]

That's what I used the last time I made a batch and it worked fine.

 

[Gasperus]

Did double cooked #5. It stinks as ......but half of tee spoone did this to my herbal tee. And yes, I drink my tee from pint glass

Making dubbel with it and I will call it HellDubb.

 

[AlmostWitty]

I've used this a couple times in beer. SWMBO hates when I make it because of the smell, but every time I make it, I'm shocked that so many different flavors can come out of sugar, water and a little chemistry, but I don't question it.

I've seen some criticism that this isn't the 'right' way to make the syrup, but tradition be damned, this stuff is tasty and I'm using it for my "Shimmy and Shake" (Chimay blue approximation), and I'm sure it'll do exactly what I need it to.

I also really like it in coffee.

 

[roastquake]

Subscribed, need to make this stuff

 

[jtp137]

Those that actually brewed with it. Is it as fermentable as the store bought syups


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[steve2u42]

I'm not sure if anyone is still following this post anymore. Seems like people are having a lot of issues making this. I am looking for a clear candi sugar for in my Belgian Strong Golden Ale. If i am correct, and please tell me if i am not i should be following this recipe.
Rose (250F)
-Clear, slightly rosy color. This syrup is sweet and sugary with very little to no character flavors.
2 Lbs Sugar
1 Cup Water
1/2 tsp DAP
1/2 Cup Water
I should be able to add sugar, water and the DAP, no stiring and bring temperature up to 250F slowly.
once i reach that temperature, i should slowly stir in the second addition of water while bringing the temperature back up to 240F. Then take the pot off the stove and put it in a ice bath. Done, right?
And doing this, i will have syrup, right?

I read an article and this is the process. We are just trying to make inverted sugar, right?
Invert sugar
Yield: 2 lb 3 oz (1 kilo)
4 Cups + 6 Tablespoon (2 lb 3 oz) Extra fine granulated sugar 1 kg
2 cups (16 fl oz) Water 480 ml
¼ Teaspoon ( ¼ tsp) Cream of tartar or citric acid 1 g
If you have an induction cook top or an electric stove use these options instead of gas. In a non reactive saucepan stir to a boil the sugar, water and cream of tartar (Or citric acid).
Once the mixture boils wash away any sugar crystals stuck to the side of the pan with pastry brush dipped in water. Any additional water added to the pan from this process, has no effect on the final outcome.
On medium heat without stirring boil the mixture to 236°F (114°C). Remove from heat and cover the pan. Let cool at room temperature. Store in a refrigerator. Invert sugar will last at least 6 moths.
- See more at: http://www.chefeddy.com/2009/11/invert-sugar/#sthash.ilP4BeGz.dpuf

 

[jjp36]

If you're only making clear syrup, just add table sugar right in the boil. No need to go to all the trouble of making the invert syrup

 

[theQ]

I made a 5.5lbs of it from 4lbs of sugar. I aimed for 290F but I hit 300F by accident

Things I observed.

1. Use a tall pot so when you do this ( avoid splattering hot liquid)
2. It took a while to get to 270 but takes little to get from 270 to 290
3. Once I added the cooling off water it turn into a syrup

So instead of getting 290 as I wanted I got 300. It's very nice, dry fruit note and chocolate, little bitter. It made my beer almost a stout in color.

Anyone can tell me how can I figure out the equivalent of SRM for 290 and 300 ?

Thanks!

 

[FatDragon]

Question that may have been answered a hundred times in the body of this thread already: using LD Carlson yeast energizer in place of DAP because the latter isn't available here. What ratio should I use when converting the recipe? Basically, I'm wondering what percentage of the stuff I'm using is actual Di-ammonium phosphate, as compared to the DAP from the recipe.

 

[FatDragon]

Here's a pic of the color stages.

Quoting this post for the photo...

I did a half-batch for an upcoming brew, using LD Carlson yeast energizer and cutting all the numbers in half for the 290 version. At 290 and after the addition of 3/4 cup of water, I was in the 260-270 range for color. I had to give it a second pass ala Sugar #5 to get it up to the right color. Anyone else have this experience?

 

[billl]

The color development seems to be quite dependent on how quickly you are raising the temp. You might want to lower the flame a bit and take it a bit slower.

 

[elkshadow]

Just made this exactly per the recipe and using a thermapen for temps. Here's what I got. Any ideas what went wrong? I was going for 280.

 

[Hermit]

You should have seen the color change as the temps went up. Did you have a thick syrup that was bubbling? It should thicken into a thicker syrup as it cools. Did the probe pick up the reading from the bottom of the pan and not the liquid?

 

[elkshadow]

The color was right and it looked great. I took it off the heat and let it cool and this is what I ended up with. I temped it the whole way with a thermapen in the liquid and make sure to not touch the pan. 90 minutes and 2 pounds of sugar wasted. I'm frustrated. I'm also at a point in my life where buying 2 pounds of D2 for $16 is worth it for the 90 minutes and aggravation.

 

[Hermit]

I don't know how it would lose color as it cooled. My first thought was altitude when I saw your location but that doesn't really make sense either. At this point the sugar isn't wasted. It can be reheated for as second attempt. Not sure I'd do that though given the results.

 

[jtp137]

The color was right and it looked great. I took it off the heat and let it cool and this is what I ended up with. I temped it the whole way with a thermapen in the liquid and make sure to not touch the pan. 90 minutes and 2 pounds of sugar wasted. I'm frustrated. I'm also at a point in my life where buying 2 pounds of D2 for $16 is worth it for the 90 minutes and aggravation.

I gave up after mine were not that fermentable



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[DSmith]

I've made Edwort's Apfelwein a few times with 2# of plain sugar. I'm going to make 2# of the Light Amber (270F) sugar this time and see how it turns out.

Has anyone done the same?

 

[elkshadow]

Apfelwein is actually what I was trying to make this for. In the end I just used plain sugar. I am using 3711 on it though so that should be interesting.

Let me know how it goes

 

[DSmith]

Apfelwein is actually what I was trying to make this for. In the end I just used plain sugar. I am using 3711 on it though so that should be interesting.

Let me know how it goes

Making 2# of the 270F sugar went smoothly per the instructions in post #1. I kept the heat low on my gas stove (2 out of 6) and needed to adjust the heat up a little at the very end to get to 270F. The color was very similar to the pic posted early in this thread (comparison below).

The hardest part was getting the cooled & thick (gel-like) sugar mixed into the 5 gallons of cooled (65F) apple juice. I sanitized a spatula and incrementally used the juice mixed into the pot with the sugar to dissolve the sugar before transferring to the carboy. I think this is better than putting the sugar syrup into the carboy warm and maybe having it crystallize later. I aerate with a drill & paddles, this helped sugar clumps dissolve too.

Edit: After reading more posts, I will skip heating once the 2nd amount of water is added to see if the product stays more liquid.

 

[sm_batch]

Use these recipes all the time now... DAP smells like cat piss ... worth it tho

 

[jtp137]

I have made three Dark Strongs with 10 to 25% sugar cooked to 285. I tried two different yeasts and mashed at 148 to 150. I cant get the FG lower than 1.024 every time I buy the syrup it goes down to 1.012

Does anybody have any other attenuation issues


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[Hermit]

I have made three Dark Strongs with 10 to 25% sugar cooked to 285. I tried two different yeasts and mashed at 148 to 150. I cant get the FG lower than 1.024 every time I buy the syrup it goes down to 1.012

Does anybody have any other attenuation issues


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Someone else, or maybe you, did bring this up earlier in this thread.

 

[jjp36]

I have made three Dark Strongs with 10 to 25% sugar cooked to 285. I tried two different yeasts and mashed at 148 to 150. I cant get the FG lower than 1.024 every time I buy the syrup it goes down to 1.012

Does anybody have any other attenuation issues


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i just used 2.5lbs of the double cooked 290F in a quad that went from 1.095 to 1.014. I've used 2lbs of the 270F in a tripel that went from 1.085 to 1.007. I haven't had any attenuation issues with it.

 

[LuisLozano13]

Hi, I made a batch of deep amber 290 and it turned out a bit mor coffee like than I expected there were some raisins and plumbs but not that much and also the color was black like coke or something, have I done something wrong? I tried to be very careful, should I lower the amount of DAP? I measured the temperature with two thermometers and I didn't let it go over 290 but I expected a lot more of red color

 

[Black Island Brewer]

Hi, I made a batch of deep amber 290 and it turned out a bit mor coffee like than I expected there were some raisins and plumbs but not that much and also the color was black like coke or something, have I done something wrong? I tried to be very careful, should I lower the amount of DAP? I measured the temperature with two thermometers and I didn't let it go over 290 but I expected a lot more of red color

When I've made these syrups, I've found that if you taste the syrup, it is much stronger, and not what's expected, but when you dilute it with water (like you will when you use it) different flavors come out. If you haven't tried that, give it a shot and see if the raisins and plums come out.