Hi,
I just tried making some Belgian Candi Syrup in the oven.
I think it went ok, but I have never brewed with syrup, so I have no idea what it is supposed to taste like
It mostly tastes like malt and biscuit, with no off flavours at all. Maybe a little bit of caramel. I tried adding a little to an ale, and it definitely got some Belgian character (although confusingly sweet).
The different colours are time in the oven.
Trial batch:
30g Dextrose
1 smidgen of Wyeast Nutrient
1/4 smidgen Potash (for baking)
Procedure:
Pre heated the bowl in the oven with the dry stuff to 230-245C ~ 450-470F
Add a bit a boiling water to dissolve the sugar
Waited 1-2h at the same temperature as above
(made som attempts with table sugar as well, it tasted fine, but lots of crystallisation)
I just tried making some Belgian Candi Syrup in the oven.
I think it went ok, but I have never brewed with syrup, so I have no idea what it is supposed to taste like
It mostly tastes like malt and biscuit, with no off flavours at all. Maybe a little bit of caramel. I tried adding a little to an ale, and it definitely got some Belgian character (although confusingly sweet).
The different colours are time in the oven.
Trial batch:
30g Dextrose
1 smidgen of Wyeast Nutrient
1/4 smidgen Potash (for baking)
Procedure:
Pre heated the bowl in the oven with the dry stuff to 230-245C ~ 450-470F
Add a bit a boiling water to dissolve the sugar
Waited 1-2h at the same temperature as above
(made som attempts with table sugar as well, it tasted fine, but lots of crystallisation)
Last edited: